La Poderina Brunello di Montalcino 2017
La Poderina Brunello di Montalcino 2017
Ruby red color with garnet notes. Intense, concentrated nose of black cherries, wild berries and vanilla. On the palate it is rich, full bodied, quite tannic in youth, soft and persistent. Serve at 18°C in large glasses.
Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Super Tuscans from Bolgheri are some of the world’s most famous wines and are adored by collectors, and they all hail from the gorgeous region of Tuscany.
This Brunello di Montalcino from La Poderina Winery is produced exclusively with 100% Sangiovese grosso grapes, according to the tradition. Immediately after the manual harvest, fermentation takes place with maceration in steel at a controlled temperature of 24-28°C, with daily pumping over and delestage; once the alcoholic fermentation is finished, a post fermentation maceration is carried out at 29°C. When there is still a massive presence of fine lees, the wine then passes into oak wood where the malolactic fermentation and the batonnage will take place for 4 months. Once this period is over, the wine will continue its refinement for another 20 months.
Description
La Poderina Brunello di Montalcino 2017
Ruby red color with garnet notes. Intense, concentrated nose of black cherries, wild berries and vanilla. On the palate it is rich, full bodied, quite tannic in youth, soft and persistent. Serve at 18°C in large glasses.
Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Super Tuscans from Bolgheri are some of the world’s most famous wines and are adored by collectors, and they all hail from the gorgeous region of Tuscany.
This Brunello di Montalcino from La Poderina Winery is produced exclusively with 100% Sangiovese grosso grapes, according to the tradition. Immediately after the manual harvest, fermentation takes place with maceration in steel at a controlled temperature of 24-28°C, with daily pumping over and delestage; once the alcoholic fermentation is finished, a post fermentation maceration is carried out at 29°C. When there is still a massive presence of fine lees, the wine then passes into oak wood where the malolactic fermentation and the batonnage will take place for 4 months. Once this period is over, the wine will continue its refinement for another 20 months.
