Paradisone Brunello di Montalcino D.O.C.G.

Our Brunello is made after rigorous selection of the best Sangiovese Grosso grapes from the best plots of our property. There may be years when we will not market our Brunello: that may happen when a specific vintage is not up to the high standards for this prince of wines of Montalcino. Production area: Zona Canalicchio (Si) Grape varieties: Pure Sangiovese Grosso 100% Soil properties: Average mixture with considerable skeleton Vines : 4 lots with Sangiovese Grosso, varying in orientation, clones and rootstock and sun exposure. Orientation: Partly full sun exposure. Partly on the Northeastern ridge, less exposed to the risks of hot and dry years. Altitude: 350 msl Harvest time: 27 September Yield: Grapes: 50ql/ha, wine: 35hl/ha Harvesting method: Harvested by experienced staff of the estate, who know about the harvesting criteria. The grapes are gathered in the five lots in different phases, as the lots are distinguished by differening rootstock, clones and orientation, thus guaranteeing the health and ripeness of the grapes. In every lot the best grapes, destined for separate vinification, are harvested in a first passage. During the second passage we gather what we call the “second class”, but we still leave those bunches with mildewed and sun-dried grapes on the ground. Vinification: 3 first selections expressing three different lots, 1 second selection (in total 4 different masses), are vinified separately. After mechanical separation and pressing with added dry ice the small steel fermenting vats are filled and the must is cooled down with the help of cooling facilities and dry ice, to hinder the fermentation process for 36/48 hours. Fermentation temperature is about 28° C, the fermentation lasted 7days using “salasso” operation, contact with the grape skins lasted 24 days, during the fermentation the must is pumped over, manually mixed and slightly pressed. Only after racking the various first selections are composed, in order obtain every year the best possible product of the vintage. Ageing: 40 months in 15 hl wooden barrels (Slavonian oak and Allier) Bottle ageing 7 months min. Quantity produced: 4300 bottles 0,75 l each Alcohol content: 15,00% Sugar: less than 0,5 g/l TASTING: Uncork 30 minutes before serving, leave to breathe in a decanter. Suggested serving temperature 20° C