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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Stainless steel with pumping over and controlled temperature; after the fermentation the wine is put in new oak casks where it undergoes the malo-lactic fermentation.
On the label of our Brunello di Montalcino there is the reproduction of a rare silver coin called "Parpagliola". It dates back to year 1556, and it is owned by Roberto Bellini.
"A smooth customer, with sweet oak spice, ripe cherry, plum and black tea aromas and flavors. The stiff structure shows up on the finish, but this has depth and layers, lingering for a long time on the finish. Best from 2013 through 2026. "
The production area is the entire territory of Montalcino"s county, at 40 km south from Siena. It"s delimited by the Valle dell"Orcia, dell"Asso and dell"Ombrone and it"s spread over approximately 16 km with a surface of 2400 hectares.
Montalcino took shape during different geological eras, as a consequence, its soil results made of different compositions.
In order to...Read More About Podere Brizio
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...Read More About Tuscany
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...Read More About Sangiovese
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