Brunello di Montalcino “Bassolino di Sopra” DOCG 2016

The grapes come from the Pian Bassolino vineyard which is located at an altitude of 300 m – 390 m. For this Brunello di Montalcino, a careful selection of the bunches already in the vineyard is made. Immediately after harvesting, the grapes are destemmed and selected by hand, berry by berry, on the selection table. Thanks to this technique only healthy and ripe grapes reach the vat and this allows us not to have to add sulfur to the must. Spontaneous fermentation begins after 1 day reaching a maximum temperature of approximately 32°C. The permanence of the must on the skins, from entering the vat to racking, lasts approximately 8 weeks. Subsequently, the wine is aged in 20hl oak barrels for 46 months. The malolactic fermentation takes place immediately after the alcoholic one, still in the vat and on the skins. No yeasts or bacteria, enzymes or technological additives are added during the wine transformation phase.