The Unbearable Greatness Of Brunello

After the grapes are harvested, exclusively by hand, the bunches are taken to the cellar, where they are inspected on the sorting table to remove any parts considered unsuitable for the high quality to be reached. Subsequently a machine removes the stalk from the grapes, which drop onto another sorting table. The selected grapes are then taken by gravity to tanks, where the vinification process begins. Fermentation and Maceration last approximately 21 days.

The Casanova di Neri vineyards, set on the various slopes of Montalcino, are influenced by radical differences in soil, microclimate and surrounding vegetation, while maintaining a maximum separation of just one kilometer. The grapes for Brunello “White Label” are harvested during the first 2 weeks of September. Brunello “White Label” is born in vineyards that look to Montalcino from the east, at an altitude which varies from 350 to 480 metres above sea level.

By law, Brunello di Montalcino has to spend an ageing period of at least 24 months in oak barrels and can be released for sale only after 5 years have elapsed since the grape harvest. Brunello “White Label” is matured in big barrels for 42 months, followed by six months in the bottle, Tenuta Nuova matures for 30 months in oak casks and 18 months in the bottle, Cerretalto spends 27 months in small barrels and 30 months in the bottle.

The primary fermentation takes 7 days, at controlled temperatures of between 28 and 30°C, and is followed by delestages ("rack and return") and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 10/15 days.

The 5-hectare La Casa Vineyard is located on the Montosoli Hill, at an elevation of 275 meters, and enjoys a south-southeast exposure. The Montosoli Hill is not large, but its slightly higher elevation shields it from both mists and spring frosts, and yields grapes of incontrovertible quality. The terrain is a mix of schist and clay, of a sort locally known as “Galestro”, and is well drained. The vineyard enjoys excellent sunshine, an important factor for this sector of the northern part of the Montalcino Appellation, which has lower average temperatures than other sectors.

Malolactic fermentation takes place spontaneously, at a controlled temperature of 20-24 °C, immediately after racking. The wine is subsequently aged in wood for at least 2 years and in the bottles for at least 4 months.

After being harvested by hand, the grapes are taken to the cellar, where fermentation and maceration last for approximately 5-7 days with 14-21 days of maceration on the skins.

Six plots extend on a total surface area of approximately 100 hectares, half of which are vineyards (50 hectares). These plots constitute the productive heart of the estate. One parcel to the north - Altesino, one to the northeast - Macina, two to the northwest - Cerbaia and Montosoli (the first Cru in the history of Brunello di Montalcino and always famous for the production of wines of extreme elegance), one in the area of Sant'Angelo in Colle - Pianezzine and, finally, one in the area of Castelnuovo dell'Abate - Velona. In addition to Sangiovese, which makes up the majority of the vineyards (used for the production of Brunello, Rosso di Montalcino and Palazzo Altesi), Cabernet Sauvignon and Merlot are grown (which, blended with Sangiovese, give the Alte d'Altesi and Rosso di Altesino), as well as Trebbiano and Malvasia (for Vin Santo), Vermentino, Chardonnay and Viognier for the production of Bianco di Altesino.

Altesino Brunello Di Montalcino Montosoli is aged for at least 24 months in Slavonian oak casks and 4 months in the bottle.