||Altitude: 400 m. a.s.l. Exposure: north-east.
||Harvest by hand with selection of fermentation in steel. Fermentation: 7 days cold maceration and 20 days normal fermentation, 4 replacements a day carried out manually. Type of fermentation: traditional without selected yeasts.
||In January transfer in 10 hl Slavonian oak barrels and French oak barrels. 36 months (20% barriques 80% in cask).
||Preferably goes with red meat dishes, game and pen, possibly accompanied by mushrooms or truffles, and cheese.
||Price La Fornace Brunello Montalcino 2014 € 40.00