Wine Description
The wine offers pretty berry, cherry and vanilla bean character on the nose. Medium-to full-bodied, with well-integrated tannins and a chewy, fresh finish!
Wine Type
still wine | red | dry
Alcohol
15 %
Acid
5.4 g/l
Residual Sugar
1.9 g/l
Certificates
vegan, organic, bio-dynamic
Allergens
sulfites
Drinking Temperature
15 - 17 °C
Aging Potential
20 years
Optimum Drinking Year
2008 - 2028
Award
Robert Parker
91
Vineyard
Origin
Italy, Toscana, Montalcino
Quality grade
DOCG Brunello di Montalcino
Site
Ramerino, Aromatica, Levante, Rosa dei Venti, Anemone e Macchiese
Varietal
Sangiovese 100 % | 11 years
5000 plants/ha | 4000 liter/ha
Sea Level
450 - 500 m
Soil
galestro limestone slate
Weather / Climate
Climate
mediteranian
Harvest and Maturing
Fermentation
spontaneous with pied de cuve
Malolactic Fermentation
yes
Fermentation Process
délestage | 1 - 3 x day | Duration: 5 days
pump over | 1 x day | Duration: 19 days
Maturing
#1 | 60 % | barrel | 2000 - 30000 L | used barrel | 12 month(s)
#1 | 40 % | oak barrel | 500 L | used barrel | 12 month(s)
#2 | 100 % | barrel | 1500 - 30000 L | used barrel | 24 month(s)
curiosity
The residents of Montalcino "ilcinesi" called the wine Bruno (brown), since the wine had an intense brownish colour. Over centuries Bruno became Brunello.
Food pairing
Ideal with red meat like "Fiorentina" or matured cheeses like Pecorino.
Vintage 2003
In 2003, weather conditions in Montalcino were excellent, with sufficient winter rainfall and a consistently sunny summer. This favored optimal grape development. The harvest began early in September, with production reduced by about 5% due to the summer heat. The Sangiovese grapes were very concentrated and healthy. The wines from this vintage have a high quality level, notable body and structure, and excellent ageing potential. (Consorzio Brunello)