||Castelnuovo dell'Abate - Montalcino (SI)
||Fermentation and maceration in stainless steel at controlled temperature (24-28 °C) with daily pumping over 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 oak barrels where malolactic fermentation will carry out and will undergo weekly batonnage for the next 4 months. It will age in wood for 20 months.
||Perfect with roasted white or red meat, poultry, game and aged cheeses.
||Price La Poderina Brunello di Montalcino 2016 € 25.25