Brunello di Montalcino Riserva D.O.C.G
At the end of July we conduct the “green harvest” to lighten the yield of grapes. Later, in October, we carry out a manual harvest, passing through the vineyards twice: the first time, to pick the ripest bunches, leaving the others to ripen for another 10-15 days before going through the vineyards again. In the winery, further grape selection is carried out on a conveyor belt with an optical selector.
Sizes0.75L | 1.5L | 3L
Brunello di Montalcino Riserva is produced in the best vintages of the company, making a limited quantity and selecting the ripest bunches during the harvest, and making a further selection on the berries themselves. The must ferments for 20 days in contact with the skins.
Fermentation takes place spontaneously, without the addition of selected yeasts, for 20 days at controlled temperatures in 50- and 70-hectoliter stainless steel tanks. A malolactic fermentation follows, again in stainless steel and also at controlled temperatures. Maturation takes place in 33-hectoliter Allier oak casks for at least 36 months, followed by bottle-aging for a minimum of 6 months.
The soils are formed of marine sediments from the Pliocene epoch containing sand and clay, with these types often being mixed with one another, so we have clayey sands and sandy clays in varying proportions.
There are also fossilized shells in the soils, demonstrating their “marine” origins. These kinds of soils give minerality, structure and color to the wines.
The vine rows run from east to west; they are planted 250x80 cm apart, with 5,000 vines per hectare. The vineyard was planted in 2007. Training system: Double-Arched Cane (modified Guyot).
The vineyards are situated in the southern part of the commune of Montalcino, at an altitude of 370 meters above sea level. This is a fresh, well-ventilated zone, which helps us to have healthy grapes, with minimal use of pesticides and no use of fungicides whatsoever. There is sufficient rainfall, especially in July and August, which allows the grapes to attain full ripeness without the vines suffering water stress.