Round and generous, with a hint of menthol gracing its cherry, plum and leather aromas and flavors. Turns sleeker and more nimble on the finish, where the fine tannins mingle with licorice and spice.
The grapes are hand-picked in late summer when they are perfectly ripe, usually in October. Fermentation takes place in stainless steel vats for 15-20 days. The charm of a complex wine like Brunello di Montalcino derives from the aging period, during which the freshly- fermented wine matures and slowly absorbs aromas and fragrances from the wood of the barrels. The wine remains in oak for at least 2 years and rests another 6 months in bottles. Before the bottling, the wine is stored in controlled temperature medium until its realeased on the markets, starting with minimum the 5th year after the harvest.