The wine is made of Sangiovese and Merlot grapes that come from a vineyard that is managed by us located in the same valley from where Brunello is made but on the other side of the river Orcia. The features of the vineyard are very similar to the ones of our Poggio al Sole.
The training system is spurred cordon and the yields are of about 1,200 g of grapes each plant. The harvest is generally during the third decade of September.
The fermentation-maceration takes place in slavonian oak fermentation vats were the must reaches a maximum temperature of 30°C. The period of contact between must and grape-skins is almost never longer than 15 days, during which we do pumping-over and delestage.
We use selected yeasts not intrusive to the personality of the territory; the 12 months wood ageing period takes place in the 5 hl French oak tonneaux that were previously used for the Brunello. The annual production is of about 30.000 bottles

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Brunello di Montalcino Riserva	Brunello di Montalcino