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-Typology: DOCG. Grapes: 100% Sangiovese. Training system: Guyot. Planting density: 4500 vines/ha. Production technique: The grapes, harvested in late September-early October. undergo soft crushing, 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 marketing, the wine is aged for 18 months in bottle. Soil characteristics: The soils from which Brunello di Montalcino Riserva originates consist of loamy-clayey matrices with a wealth of skeleton, a characteristic that manages to confer moderate water stress in the final stages of maturation. Altitude and slope: The vineyards are situated at 150 m. sl.m. with slopes varying between 5% and 10% and southwest exposure. Gastronomic pairings: The elegance and important structure of the wine allow pairings with different types of meat – not only game – prepared through long cooking, enriched with odors, ingredients and rich sauces or gravies. Such complexity in dishes serves to balance the flavor and aromatic complexity of Brunello Riserva, thus supporting its important structure. Longevity: Due to the complete phenolic ripening of the skins, the wine enhances the fullness and softness of the tannin from the moment of release to several years of bottle aging, as well as for the aromatic complement. Brilliant and energetic wine that turns to a deep ruby red color. The nose is characterized by good intensity and complexity, in which fruity notes of cherry, blackberry and raspberry prevail, accompanied also by floral scents. In the mouth it is fresh, fruity with good acidity, tannins present but balanced and well concentrated. The persistence is pleasantly long. Our Rosso di Montalcino is appreciated for its fragrance and freshness, given by primary aromas (fruity) and secondary aromas (coming from fermentation).