What is Brunello
this red wine is produced since 1892 and was awarded many times for its quality. This wine is the “heart” of our production and it is made with 100% Sangiovese grapes from our best vineyards in Montalcino.
The year 2011
The beginning of 2011 was characterized by cold spells, alternated by periods of milder temperature. The Spring was rainy and colder than usual. The weather in the first part of the Summer continued to be fresh with few rains. In the second part the climate changed, with higher humidity and temperature. The same climatic conditions remained during the harvest and also afterwards. The harvest started on September 21st and finished on October 4th .
Vinification
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, for a total period of two years and then is bottled at least 4 months before the release.
Chemical analysis
Alcohol 14,5 % – Tot. Ac. 5.1 g/l – Vol. Ac. 0.59 g/l – Free SO2 17 mg/l – Residual sugars (glucose + fructose) 0.7 g/l – Dry extract 30.7 g/l.
Sensory analysis
Colour: ruby red with garnet nuances.
Nose: red berry and cherry, light citrusy tones, candied fruits.
Taste: well balanced and persistent. Good structure with an aftertaste marked by red berries, plums and cherry. Elegant and savory.
Food combination
Perfect for important dishes, roasted or grilled red meats, game, venison, stewed wild boar. Excellent with mature cheeses. Serve at a temperature of 18° C.
Capacity og ageing
15 years. Keep the bottle horizontally in a dark place at a temperature of 12°-14°C.
