||Altitude: 420-440 m. a.s.l.
||Simple cordon spur training system for the younger vines and a double cordon in the oldest vineyard where the distance between vines is larger.
||Vinification takes place in the cellar of the winery located next to the vineyards in 35-40hl stainless steel vats and usually lasts 28-30 days depending on the vintage. The fermentation occurs naturally in the days following the harvest where there is no temperature control, and it is for this reason we intervene only when hot temperatures require frequent pumping over and délestage, which cool the wine down.
||After racking, the clean wine remains in the stainless steel vats for a few more months during which time the malolactic fermentation occurs very naturally before it is put in barrels. For ageing the wine, the winery has always used big 18-22hl medium toasted Slavonian oak barrels. Even today the barrels are located in two cellars: one on the estate where the oldest barrels are kept while the newer barrels are in the cellar in the historic centre of Montalcino under the family home where tastings with clients are usually held.
||Brunello is excellent with roasted red meats and skewers of wild game while the older vintages improve over time even as meditation wines.
||Price Salvioni La Cerbaiola Brunello di Montalcino 2015 € 132.00