Cantina di Montalcino Brunello di Montalcino

Cantina di Montalcino Brunello di Montalcino Red WineClear, purple-red in colour with good depth.
Intensely perfumed on the nose, with fruit aromas including blackberries, blackcurrants and cherries a dominant theme.
The estate has approximately 160 hectares under vine, planted at an average density of 3,500 vines per hectare.
In the mouth, the wine is full bodied, with tremendous depth and richness, attractive fruit and well balanced acidity.

Country of origin: Italy
Alcohol Content: 13% Vol
Brand: Cantina di Montalcino
Type: Red Wine
Vintage: 2011
Dominant Varietal: Sangiovese
Region Produced: Tuscany
Varietal Composition: 100% Sangiovese
Manufacturer/Producer: Cantina di Montalcino

Cantina di Montalcino Brunello di Montalcino Wine is Clear, purple-red in colour with good depth. Intensely perfumed on the nose, with fruit aromas including blackberries, blackcurrants and cherries a dominant theme. In the mouth, the wine is full bodied, with tremendous depth and richness, attractive fruit and well balanced acidity.

The vineyards are located in a hilly area in the commune of Montalcino, close to Siena. The estate has approximately 160 hectares under vine, planted at an average density of 3,500 vines per hectare. The average altitude is between 250 metres and 350 metres above sea level.

The 2008 harvest was carried out in ideal weather conditions. After a rather wet but not particularly cold winter, spring was quite normal, both in terms of temperatures and rainfall. Intervals of rain continued until mid-June, while higher temperatures in June and July alternated with cooler temperatures and further showers. Harvest took place at the end of September.

Maceration on the skins took place during fermentation and lasted approximately 15-20 days, together with frequent, gentle pumping over. The fermentation temperature was between 30-32 degree C. Controlling the temperature encouraged the extraction of good colour and soft, ripe tannins. The wine was matured in Slovenian oak casks for three years before bottling.