GRAPES: 100 % Sangiovese
Altitude: 450 / 600 m a.s.l.
Vineyards: divided in two parts, one at 450m asl from the 1980s and one from the late 1960s at 600m asl, both using the spur-trained cordon cultivation system.
Soil: mixed sand, clay and marl
Harvest: manual harvest mid October onwards
Fermentation: with indigenous yeasts, in stainless steel tanks without temperature control, maceration on the skins for 25 days
Ageing: 38 months in medium sized French oak barrels
Reﬁning: bottle refinement for 12 months
Color: Deep ruby red with garnet
Nose: Ripe red and black fruits and floral aromas, with hints of spices and underbrush
Brunello di Montalcino DOCG - Piombaia
A very natural approach to wine making without temperature control or the use of selected yeasts; just a slow and long maceration followed by 36 months of aging in large oak barrels and a full year of refining in the bottle. A genuine wine which pairs well with seasoned cheese, grilled meat, stewed game and other Tuscan delights.