| History |
The remarkable rise of Brunello di Montalcino is probably best characterized by the name of the grape from which it is created: Sangiovese or "Sangius Jovis" - the blood of Jupiter. The Sangiovese grape is the foundation of much of the traditional Italian wines. However, among all the varieties of the grape, the Sangiovese defined as the variety is widely considered the most prestigious, and a Brunello di Montalcino can not contain other outside of this unique clone. In addition, the specification that governs the production, requires a minimum of two years aging in wood followed by at least four months in bottle. The benefits of applying the strict directives to regulate the Brunello are evident at the time of pouring by the glass. |
| Origin |
Montalcino - Siena - Itally |
| Harvest |
The weather pattern was characterized by a balanced alternation of rain and sun. The persistent spring rains have favored the accumulation of water in the soil allowing the plants to be free from the summer heat, intense during the months of July and August. This allowed the grapes to ripen with progression of reaching those parameters fundamental to a good wine: the right concentration of the grapes, the sugar content, acidity and polyphenols components. In fact they are perfectly healthy grapes were harvested with high sugar content and ideal state of phenolic ripeness. |
| Ageing |
12 months in French oak and 14 months in oak casks |