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The best Brunello grapes are hand harvested and on arrival at the winery the bunches are placed on a table for meticulous selection with imperfect grapes discarded. The grapes are then gently pressed and fermentation takes place in stainless steel tanks at controlled temperatures of 26-28 degrees celsius. The wine then undergoes 'remontage' whereby the skins are pumped over the wine for 15 to 20 days for maximum colour extraction. This is continued for a while after fermentation is completed. The wine is aged for 24 months in 25 to 60 quintal oak barrels and an additional 24 months in tank and bottle before release.