||Manual, grapes are sorted by hand before and after destemming.
||Fermentation takes place in stainless steel tanks with an initial short period of cold maceration (below 20°C) on the skins for about 15-20 hours. This is followed by up to 20 days of maceration at a higher controlled temperature. Malolactic fermentation that is naturally caused then lasts for about 10 days, before the wine is rested to separate the lees.
||The wine matures in oak for approximately 24 months, and after bottling the wine is aged in Castello Romitorio’s temperature-controlled cellars for approximately an additional 12 months before release.
||Price Castello Romitorio Brunello di Montalcino 2013 € 39.70