Brunello di Montalcino
Vigneti del Versante 2017
Thanks to a considerable content of clay in the soil, the grapes develop heightened fresh and fruity aromas. All harvested grapes were hand-selected on the triage table as we do for the Rosso di Montalcino and the Brunello. Only healthy and ripe berries are used for vinification.The higher content of natural nitrogen normally gives grapes with a fruitier taste. The spontaneous fermentation and the short maceration of the must of 7 – 10 days contribute to maintain the fruity character of the grapes. As always no artificial yeast or other enzymatic or technological additives were used during the whole winemaking process.