Brunello di Montalcino DOCG

The grapes for this artfully made Brunello are carefully harvested and selected by hand before and after destemming.

Fermentation takes place in stainless steel tanks with an initial short period of cold maceration on the skins for about 15-20 hours. This is followed by up to 20 days of maceration at a higher controlled temperature.

The wine matures in oak for approximately 24 months, and after bottling the wine is aged in Castello Romitorio’s temperature-controlled cellars for an additional 12 months before release.

 


Wine exported to

Canada

Most recent awards

  • 2017 | Wine Spectator92
  • 2017 | Wine Enthusiast92
  • 2017 | Wine Advocate95
  • 2017 | Decanter94
  • 2006 | Vinous96
  • 2017 | James Suckling95
  • 2016 | Gambero Rossotre bicchieri
Grape Varieties:

100% Sangiovese

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

Up to about 20 days

Type of yeast:

Cultivated

Fermentation temperature:

Below 20 °C (68 °F)

Maceration technique:

Cold maceration

Length of maceration:

Up to about 20 days

Malolactic fermentation:

Yes

Aging containers:

Oak barrels

Type of oak:

French

Bottling period:

June

Aging before bottling:

24 months

Aging in bottle:

12 months

Closure:

Cork

Organic:

In conversion

Vineyard location:

Montalcino

Vineyard size:

About 8 hectares

Soil composition:

Clay, marl, schist

Vine training:

Spurred Cordon

Altitude:

300-500 meters above the sea level

Vine density:

4,000-5,500 vines per hectare

Exposure:

Northwestern

Years planted:

1989-2011

Time of harvest:

Late September

Total yearly production (in bottles):

30,000

Tasting notes:

Bold, beautiful, an explosion of fruit, with the hallmark elegance of the hills.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Braised or grilled meats, game, aged cheese.

Aging potential:

Up to 20 years

Alcohol:

14.5%

Winemaker:

Carlo Ferrini and Stefano Martini