||Hilly areas of the town of Montalcino (SI)
||Maceration on the skins; during 15-20 days of fermentation, a light pumping-over is performed frequently and delestage (rack and return) is carried out to increase complexity. In order to achieve the maximum extraction of color and tannins, fermentation takes place in stainless-steel containers at controlled temperatures of 30-32 °C.
||In oak barrels for at least 2 years.
||Price Leonardo da Vinci Capolavori Brunello di Montalcino San Giovanni Battista 2012 HK$ 290.00