Brunello di Montalcino DOCG (2016) San Lorenzo

Grape variety: 100% Sangiovese Grosso
Fermentation: Immediately after harvest, the grapes are transported to the cellar and destemmed for sale. The berries are squeezed and everything goes into special steel tanks where fermentation and subsequent maceration takes place which usually lasts 20-25 days at a temperature ranging from 28 degrees in the first days to 20 in the last days . During this time periodic comebacks and delestages are carried out.
Aging: The Rosso is left to rest in large 30-hectolitre wooden barrels for 1 year. At the end of this long period it is passed in steel for the necessary time and subsequently bottled and left to rest again for at least 6 months. Rosso di Montalcino is put on the market from January 1st of the fifth year following the harvest.