Questo vino
Vineyard and terroir
The vineyard is divided into three parcels planted at different times. The oldest vines are approximately 25 years old, while the other two parcels are about 15 and 10 years old. Situated at approximately 420–440 metres above sea level southeast of Montalcino, the vineyards are well ventilated and benefit from a favourable microclimate. Their galestro-rich, pebbly soils and elevation contribute softness and balanced acidity.
Planting density varies with the age of each parcel. The oldest vineyard has 3,000 vines per hectare and spacing of 3 metres; the youngest has 5,000 vines per hectare and spacing of 2.5 metres. Younger plantings are trained to a single spur-pruned cordon, while a double cordon is used where the older vines are spaced farther apart.
Pruning leaves only one bud to reduce the crop. After green pruning, flowering and fruit set, a green harvest thins the fruit so that each retained shoot ripens a single bunch. Further passes through the vineyard during ripening maintain bunch quality. Yields range from 25 to 40 quintals per hectare, with substantial vintage variation caused by weather conditions and bunch thinning. Ripeness is monitored through frequent analyses, and harvest normally starts in late September or early October.
Grapes
100% Sangiovese grosso.
Vinification
Vinification takes place in the estate cellar beside the vineyards. Spontaneous fermentation begins in the days after harvest in 35–40 hl stainless-steel vats, and the overall vinification generally lasts 28–30 days depending on the vintage. The fermentation rooms are not temperature-controlled. When temperatures rise, frequent pump-overs are performed throughout the day; délestage may also be used, transferring the fermenting wine into other tanks to help it cool.
After racking, the clear wine remains in stainless steel for several months and completes malolactic fermentation naturally.
Ageing
Following malolactic fermentation and another racking, the wine is transferred to 18–22 hl, medium-toast Slavonian oak casks. The casks are housed in two cellars: older vessels remain at the estate, while newer ones are kept beneath the family home in Montalcino’s historic centre. Cask maturation often lasts as long as 36 months. The wine is then bottled and continues ageing until five years from harvest have elapsed and it is ready for release.
Technical data
Annual production ranges from approximately 8,000 to 13,000 bottles. Dry extract can reach 32–33 g/L.
Tasting profile
Young Brunello is ruby red, gradually developing light garnet tones whose appearance varies with bottle age. Aromas evoke forest floor, red berries and ripe cherry. The palate combines aromatic and flavour elegance with substantial structure and dry extract. The tannins are evident yet soft, and the finish is long.
Serving and pairing
A natural partner for roasted red meats and skewered game. Mature vintages can also be enjoyed on their own as meditation wines.
