||Castelnuovo dell’Abate, Montalcino (SI)
||Fermentation and maceration in stainless steel tanks at controlled temperature (24-28 °C) with daily pumping over and délestage; at the end of alcoholic fermentation, postmaceration period is continued bringing the temperature to 29 °C.
||After racking, even with its fine lees, the wine is transferred into French oak barrels, where malolactic fermentation will carry out and will undergo weekly batonnage for the next 5 months; after this period wine continue its aging for 19 months.
||Ideal wedding with roasted red meats, stews, roast game and aged cheeses.
||Price La Poderina Brunello Montalcino Poggio Abate Riserva 2013 € 35.17