Caparzo, Brunello di Montalcino DOCG

The grapes are harvested by hand; particular attention is paid to the seeds during the first two days of fermentation, which are discarded if they are not sufficiently ripe. This is possible thanks to our technologically advanced fermentation tanks. Alcoholic fermentation lasts 7 days at a controlled temperature between 28 and 30°C, followed by delestage and pumping over. Because of the particularly valuable skin contact, the contact period is extended for an additional 10-15 days. Malolactic fermentation occurs spontaneously at a controlled temperature of 20-24°C, immediately after racking. The wine ages in oak barrels for at least 2 years and then in bottle for at least 4 months.

Ruby color tending towards garnet with aging; broad and intense nose, beautifully complex, with notes of berries, violets, and spices; harmonious, warm, and dry on the palate, delicate yet austere.

Grilled meats, braised meats, game, mature cheeses.