||Before the fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temperature of 16° C in an environment protected by CO². This process increases the extraction of polyphenols and aroma compounds. The regular alcoholic fermentation followed and lasted 16/17 days at a controlled temperature of 27°- 28°C.
||After the racking and the malolactic fermentation the wine aged in small-medium size oak barrels (2,25 – 15 hl) for the first months. Later it completed the aging in larger oak barrels (30 hl) , for a total period of two years and then is bottled at least 4 months before the release.
||It is a wonderful wine for roasted and grilled red meats. Excellent match for the complexity of the “haute cuisine”.
||Price Fattoria dei Barbi Brunello di Montalcino Vigna del Fiore 2011 HK$ 500.00