About this wine
Vineyard and terroir
The fruit comes from a single 0.5 ha vineyard at 450 m above sea level, planted on marl soils and trained using the Alberello method.
Vinification
The grapes are harvested by hand from mid to late September and destemmed. Fermentation begins naturally with native yeasts in open 10 hl tanks, without temperature control or added winemaking products. No chemical or physical treatments are used. Maceration lasts 20 days, with pump-overs, rack and return, and manual punch-downs for extraction. After malolactic fermentation, 0.5 g of SO₂ per hectolitre of wine is added before transfer to the ageing vessels.
Ageing
The wine generally ages for 20 months, though the vintage can extend this to 24–30 months. Ageing takes place in cement tanks and barrels ranging from 20 to 35 hl.
Tasting profile
Elegant.
Label / history
The wine takes its name from the Alberello vine-training method, which the Padovani sisters associate with freedom and respect for the plant. After thirteen vintages, they began vinifying the fruit from this small plot separately. Its motto presents it as born a Rosso di Montalcino with the character of Brunello, but choosing freedom.
