Questo vino
Vineyard and terroir
The estate's flagship wine draws on both younger and older high-altitude vineyards in northwestern Montalcino. It represents more than three decades of work with the area's natural conditions.
Grapes
Sangiovese. The fruit undergoes careful selection before and after destemming.
Vinification
Fermentation takes place in stainless-steel tanks at controlled temperature. A brief cold maceration precedes a second maceration phase at a higher controlled temperature. Malolactic fermentation develops naturally, after which the wine rests so that it can be separated from the lees.
Ageing
The wine matures in oak for at least 24 months. Following bottling, it remains for a minimum of four months in temperature-controlled cellars before release.
Label / history
The label reproduces an ornate painting of a centaur surrounded by objects and shapes. A gold rope binds the composition together like a bridle, while its forms and colors evoke Siena and the Palio. The work was originally painted for chef Tony May's Palio restaurant in New York.
The centaur embodies duality, paradox, and the meeting of humanity with nature. This imagery parallels the work of the vineyard and cellar: the vine tends naturally toward wild growth, while careful selection of plants and cordons and attentive cultivation bring order to that energy. The composition also serves as a metaphor for Brunello, in which individual elements are integrated into a unified whole.
