Manual harvest with rigorous selection of the best bunches in the vineyard and subsequently further hand selection on a sorting table in the cellar. Maximum yield allowed by the Production Regulation is 80 q/ha. Avg. Col d’Orcia Brunello yield: 61 q/ha.Fermented on the skins for about 18-20 days at a controlled temperature of less than 86ºF in 150hl wide and shallow stainless steel tanks designed and built in order to extract tannin and color efficiently but delicately.
An ideal companion to red meat entrées, hearty stews and assorted cheeses.