||All is done manually. The harvest date is chosen based on tasting the grapes, so the vineyard can be divided into sections that will be picked on the exact day of perfect ripening.
||From the moment a cluster is picked to its arrival into the fermentation tank less than 30 minutes have passed. This speed permits the quality of the fruit to remain intact. The clusters are chosen in the vineyard and again in the cellar where the berries get chosen on a sorting table so that only the best quality reaches the fermentation vats. Fermentation takes place in small stainless steel or bare concrete tanks, open on top, and with a mechanical system for punching the cap that allows the immersion of the skins without the use of pumps. The vinification procedures are very traditional and delicate so as to be able to respect totally the quality of the grapes.
||The ageing in oak for the future Brunello takes place in tonneaux and successively in big barrels. The smaller containers come from small French artisan that use only oak seasoned for 24-36 months and cut along the grain. Barrels made “to measure” coming from 5 different artisan-like factories so as to permit finding the perfect equilibrium with the wine. The Brunello di Montalcino stays in barrel at least 2 years but often this ageing lasts practically three years using also the big traditional barrel from the region. After a period of at least 6 months in bottles, stored in temperature controlled storerooms.
||Important meat dishes and mature cheeses.
||Price Donatella Cinelli Colombini Brunello di Montalcino 2015 € 31.90