||Castelnuovo dell'Abate - Montalcino (SI)
||Manual harvest with separation of grapes by parcels.
||Fermentation and maceration in stainless steel tanks for 15 days at controlled temperature (24-28 °C) with daily pumping and délestage; at the end of alcoholic fermentation, post-maceration period is continued bringing the temperature to 29 °C.
||After racking, even with its fine lees, wine is transferred into French oak barrels and large casks oak where malolactic fermentation will carry out and will undergo weekly batonnage for the next 4 months; it will still in wood for 20 months.
||Perfect with roasted white or red meat, poultry, game and aged cheeses.
||Price La Poderina Brunello di Montalcino 2014 € 31.50