Brunello di Montalcino 2013

The estate consists of 615 acres of land, 217 of which are planted to vine. Sangiovese is planted in the higher elevation parcels (up to 1500 feet), which are rich in sandstone and limestone, while the lower altitude clay plots are better suited to Merlot.

The Sangiovese is harvested during the first week of October. Fermentation occurs in temperature-controlled stainless steel tanks for 12 days, followed by 4 weeks of skin maceration. Aging occurs in Slavonian oak barrels for a minimum of 24 months.

The growing season saw a regularly rainy spring and early summer that allowed the grapevines to develop without any issues caused by the weather. A hot, but not extreme, summer helped interrupt the plants’ early growth and provided the ideal conditions for the ripening of the grapes. From the end of August until the harvest, the grapes maintained excellent health thanks to the positive effect brought on by the alternating warm days and cool evenings, and ccumulated rich quantities of tannins and anthocyanins.

This brilliant ruby-red Brunello introduces itself with a nose distinguished by balsamic notes, Mediterranean scrub, blond tobacco and cocoa followed by notes of ripe black fruit and brandied cherries. In the mouth, the wine expresses elegantly balanced and explicit tannins supported by stimulating flavor and crispness. The finish is beautifully persistent with sweet tobacco and blackcurrant jam. The wine expresses itself beautifully and is an ideal candidate for aging.