BRUNELLO DI MONTALCINO DOCG 2015

One of the most famous red wines in the world, Brunello di Montalcino DOCG is produced in Tuscany, within the Municipality of Montalcino, in Siena’s province, a territory with a centenary vocation for top-quality vineyards.

Made exclusively of Sangiovese grapes, it lends itself to ageing, maturing and improving over time. It can be stored up to thirty years and more, depending on the characteristics of the vintage production. Bottles should be kept in a dark, cool, temperature-controlled space, free of noise or smells.

The ageing period is around 4 years, 3 of which take place in large oak barrels, followed by a long stay in the bottle. The colour is an intense ruby red with garnet reflections, clear and brilliant.

Brunello di Montalcino has an intense, persistent, broad and ethereal scent, with hints of spice, small red fruit, cherries, undergrowth and dried rose. On the palate, it is elegant, harmonious, dry, with a long-lasting aromatic persistence, balanced and wrapping tannins.

It perfectly matches with red meat, game, mushrooms and truffles; it is also excellent in combination with seasoned cheeses such as Pecorino and Parmesan cheese. Brunello di Montalcino DOCG is an ideal wine for meditation.

BOTTLES PRODUCED: 1000

Wine

DENOMINATION: Brunello di Montalcino
DESIGNATION: Still red wine
APPARTENANCE CLASS: DOCG
PRODUCTION AREA: Montalcino, Siena, Tuscany
VINTAGE YEAR: 2015
BLEND: 100% Sangiovese Grosso
ALCOHOL CONTENT: 14.5%
RESIDUAL SUGAR: 0.6 g/l
TOTAL ACIDITY: 6.2 g/l
VOLATILE ACIDITY: 0.62 g/l
DRY EXTRACT: 32.8 g/l
SULFUROUS DIOXIDE: 69 mg/l
BOTTLES PRODUCED: 1000

Vineyards

VINEYARDS LOCATION: South of Montalcino, Santa Restituta area
AVERAGE ALTITUDE OF VINEYARDS: 330 meters above sea level
SOIL VARIETY: Marly and tuffaceous with a high mineral concentration of fragmented rocks
YIELD PER HECTARE: 65 quintals
SYSTEM DENSITY: 4200 logs per hectare
TRAINING SYSTEM: Spur trained
HARVEST PERIOD: Late September-Early October 2015

Winery

VINIFICATION TECHNIQUE: Alcoholic fermentation in temperature-controlled tanks for about 20-25 days in contact with the marc
FERMENTATION TANKS: Modern and state-of-the-art 127-hectoliter stainless steel tanks
FERMENTATION TEMPERATURE: Lower than 28°C | 82.4°F
LENGHT OF FERMENTATION: About 15 days
MALOLACTIC FERMENTATION: 100%
REFINING IN WOOD: For a total of about 3 years, in French and Slavonian oak barrels
REFINING IN STAINLESS STEEL: For the period before aging in wood and before bottling (about 4-5 months before and about 1-2 months before being bottled)
BOTTLING DATE: 17 December 2019

Tasting

AGING CAPABILITY: 15-20 years even beyond depends on conservation
BEST TIME FOR TASTING: From 2022-2023 onwards
SERVING TEMPERATURE: 18°C | 64.4°F approximately
BOTTLE OPENING: At least 30-60 minutes before tasting
DECANTING: Unnecessary if opened well in advance

SOMMELIER’S NOTES:

COLOR: Intense ruby, clear and brilliant
FLAVOR: Fruity notes of black cherry, plum, blackberry, currant; hints of violets and rose hips. Mineral notes mixed with pine resin and notes of Mediterranean and maritime scrub. Tertiary with notes of hydrocarbons and spices such as juniper
TASTE: Elegant, harmonious, with excellent acidity, a long aromatic persistence; enveloping tannins and a dry and very persistent finish

PAIRINGS: Stewed meat, game and red meat