| Origin |
Southeast side of the hill of Montalcino |
| Soil composition |
Tuffaceous clay-rich in skeleton. |
| Cultivation system |
Spurred cordon bilateral balanced. |
| Vinification |
Long maceration with frequent pumping over scalar quiescent on the final stage, the maximum temperature rise freely made up to 33 degrees centigrade. Malolactic fermentation ended immediately after racking. |
| Ageing |
24 months in Slavonian oak barrels of Allier oak barrels then in bottle for at least 6 months. |
| Pairing |
Structured dishes such as roasts, red meats and game, especially if accompanied by mushrooms and truffles. Also excellent as a tome in the company of seasoned cheese, parmesan and pecorino cheese. |
| On offer |
Price Patrizia Cencioni Brunello di Montalcino 2019 € 41.56
ex VAT
|