The vintage started in the second September decade. The grapes have been harvested and processed by hand in order to avoid their damage. Still entire grapes have been macerating in steel containers for 14 days together with the fermenting must at 26/30 °C; at the end of the alcoholic fermentation the wine has been transfered into steel tanks where, with addition of selected bacteria and under controlled temperature, the malolactic fermentation came to its end. After 2 years of aging in barriques, the wine has been transferred into stainless steel tanks expecting the bottling. Further 4 months in the bottles and Brunello di Montalcino is ready for retail sale.
Characterised by a medium intensity red colour. To the nose it has a cherry aroma with vanilla back taste. To the palate it is dry with an excellent balance among acidity and tannins.