Production area: just outside the Montalcino area, on the high hills of Poggio del Sasso, the Sangiovese del Brunito grape is born.Density of the plants: 5000 per hectare. Harvest: by hand. Grapes: 90% Sangiovese, and 10% other local grapes. Vinification and maturation: maceration of the skins takes place during fermentation for about 8-10 days, frequent but delicate pumping over. Temperature control (28 -30 C) during fermentation encourages good color and soft tannin.
Clear, purple red. On the nose there are the known floral (violet) and cherry. On the palate: full, velvety, ripe with balanced tannins. Recognition: 2013 Mundus Vini (Silver Medal), AWC Vienna (Silver Medal), Berliner Wine Trophy (Gold Medal), International Wine Challenge (Bronz Medal), Decanter World Wine Awards (Platinum Medal – 95 pt). Year 2014 AWC Vienna (Silver Medal), International Wine Challenge (Silver Medal), Decanter World Wine Awards (Silver Medal). Year 2015 Berliner Wine Trophy (Gold Medal)