The red grapes are hand picked, de-stemmed and then fermented with maceration for about three weeks in stainless steel tanks thermo conditioned at 28°-30°C. After the alcoholic fermentation proceeds to the fermentation that allows to obtain a wine that is soft and balanced, more persistent, more full-bodied with finer aromas. The aging provides at least a minimum period of 2 years in oak casks and 4 months in bottle. Brunello must be put on the market, accordingly to the current regulations, after the fifth year after the harvest.
FOOD MATCHING NOTE
Pairs very well with intensely-flavoured dishes, well hung red meat and game, mushrooms (especially porcini and truffles) and mature cheese.