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Rosso di Montalcino D.O.C. – Elia Palazzesi

– Type: DOCG. Grape variety: 100% Sangiovese. Training system: Guyot. Planting density: 4,500 vines/ha. Production technique: The grapes, harvested in late September – early October, undergo soft pressing, fermentation in stainless steel at a controlled temperature of 25-28°C, and extraction of the noble compounds from the skins with the aid of periodic pumping over and delestage. Maceration on the skins lasts 30 days. The wine is aged for 40 months in new 20-hl barrels. Before being released for sale, the wine is refined for 18 months in the bottle. Soil characteristics : The soils from which Brunello di Montalcino Riserva originates consist of clayey-loam matrices with a rich skeleton, a characteristic that manages to ensure moderate water stress in the final stages of ripening. Altitude and slope: The vineyards are located at 150 m. above sea level with slopes varying between 5% and 10% and a southwest exposure. Food pairings: The elegance and impressive structure of the wine allow for pairing with various types of meat—not just game—prepared through long cooking, enriched with herbs, ingredients, and rich sauces or gravies. This complexity in the dishes serves to balance the flavorful and aromatic complexity of the Brunello Riserva, thus supporting its impressive structure. Ageing potential: Thanks to the complete phenolic ripening of the skins, the wine enhances the fullness and softness of the tannins from the moment of its release until several years of bottle aging, as well as its aromatic profile. A bright and energetic wine that veers toward a deep ruby red color. On the nose, it is characterized by good intensity and complexity, in which fruity notes of cherry, blackberry, and raspberry prevail, accompanied by floral aromas. On the palate, it is fresh and fruity with good acidity, tannins present but balanced and well-concentrated. The finish is pleasantly long. Our Rosso di Montalcino is appreciated for its fragrance and freshness, thanks to its primary (fruity) aromas and secondary (fermentation) aromas.