About this wine
Vineyard and terroir
The estate’s flagship wine draws on both new and old Sangiovese vineyards planted at high altitude in northwestern Montalcino. It represents more than three decades of Castello Romitorio’s work with the landscape of Montalcino.
Grapes
Sangiovese. The fruit undergoes careful selection before and after destemming.
Vinification
Fermentation takes place in stainless-steel tanks. A brief cold maceration begins the process, followed by maceration at a higher controlled temperature. Malolactic fermentation occurs spontaneously. The wine is subsequently rested so that it separates from the lees.
Ageing
Maturation lasts at least 24 months in oak. After bottling, the wine remains for a minimum of four months in Castello Romitorio’s temperature-controlled cellars before release.
Label / history
The label reproduces an elaborate painting of a centaur surrounded by objects and geometric forms. A golden rope runs through the composition like a bridle, binding its disparate elements together. Its palette and imagery evoke Siena and the Palio horse race. 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. That theme parallels work in the vineyard and cellar: vines tend naturally toward wild growth, while the grower selects plants and cordons and tends them to obtain the desired fruit. The composition’s many harmonized elements also serve as a metaphor for shaping Sangiovese into Brunello.