FULL-BODIED WINE, EXCELLENT STRUCTURE, STRONG AND BALANCED. THE TANNINS ARE SOFT AND RIPE AND LEAD TO A LONG, ENDLESS AND FRUITY AFTERTASTE.
WINEMAKER
COL D'ORCIA BRUNELLO DI MONTALCINO
VINIFICATION PROCESS
FERMENTATION ON THE SKINS FOR ABOUT 18-20 DAYS, AT CONTROLLED TEMPERATURE BELOW 28° C. IN 150 HL WIDE AND SHALLOW STAINLESS STEEL TANKS, DESIGNED AND BUILT IN ORDER TO EXTRACT TANNINS AND COLOUR EFFICIENTLY BUT DELICATELY.
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