Camigliano, Brunello di Montalcino (2012)
The best grapes from the company’s best vineyards are selected to produce Brunello, whose production is maintained at a level well below the limit established by law.
soil with rocky fragments, with a good percentage of silt.
5,000-5,500 plants per hectare.
WINE MAKING TECHNIQUE:
gentle pressing, fermentation in stainless steel at a controlled temperature of 26-28° C, managed with moderate repassing; peel is steeped for 15-20 days, with post-fermentation steeping at 28-30° C.
24 months in 25- to 60-quintal oak barrels. An additional two years of aging take place in stainless steel and in bottles.