||During the first two days of the fermentation, special attention is paid to the seeds, which are eliminated if they are not ripe enough. This operation is made possible by the cutting edge technology of our fermentation tanks. The primary fermentation takes 7 days, at controlled temperatures between 28 and 30 °C, and is followed by delestages and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 10-15 days. Malolactic fermentation: Spontaneous, at a controlled temperature of 20-24 °C, immediately after racking.
||At least 2 years in wood.
||Roasts, grilled and spit-roasted meats, game, braised meats, aged cheeses.
||Price Caparzo Brunello di Montalcino 2014 € 28.90