Montalcino, Tuscany, Italy
Harvest: Hand-harvested in early October.
Fermentation: Fruit is pressed then fermented in stainless steel tanks for 35- 40 days during which time full malolactic fermentation occurs.
40 months in large Slavonian oak barrels or botte, then bottle aged an additional 12 months in bottle.
Very nicely balanced Brunello. A little smoke on the front palate, and then it's all textbook. Licorice, brambly black fruit, tart cherry. Nice acidity at the finish. Drink 2018–2024.