||Maceration on the skins for 15 days, maturation in steel and subsequent passage in small wood for the first year and the remaining 12 months in barrels of large capacity (20 to 42 hectoliters). Brunello di Montalcino remains in wood for a minimum of 24 months, as specifically described in the specification.
||One year and 3 months of aging in bottle
||Meat dishes very structured, but also aged cheeses or first important. And 'certainly a meditation wine, to be tasted it in the best way is to be opened in advance in order to favor a good oxygenation.