Brunello di Montalcino Docg

REGION:
🇮🇹 MONTALCINO, SIENA, Italy

After picking, which usually starts in the last decade of September, the grapes are selected and destemmed. The fermentation, carried out in stainless steel, lasts for about 10 days at a temperature between 24 and 27 ºC. At the end of the alchololic fermentation, the maceration on the skins lasts for another 10-15 days. The malolactic fermentation takes place spontaneously in oak barrels of a capcity of 50 HI, where it takes place the aging that lasts for the next 3 years and during this period are decanted every 6 months. After the maturation, and after a short period of decantation in steel, the wine is bottled for further refinement for 4 months before release.