BRUNELLO DI MONTALCINO Controlled and guaranteed designation of origin The wine: Brunello is made from selected grapes from the farm's best vineyards, whose production is well below the maximum stated in the specification. Features of the land: Sandy, marly clay soil with fossils. Planting density: 3,500 plants per hectare. Training system: cordon-trained and spur-pruned. Vine varieties: 100% Brunello di Montalcino (a sangiovese clone). Vinification techniques: Traditional method with light pressing; fermentation in stainless steel at a controlled temperature of 26-28°C, with racking and délestage; maceration for 15-20 days. Ageing techniques: 12-16 months in stainless steel, 24 months in oak barrels, 12-16 months in bottles. Ageing prospects: This is one of the most suitable Italian wines for ageing, and can be kept in the bottles for 15 or 20 years. Accompaniments with food: Brunello di Montalcino is all too often considered a wine to be saved for special occasions. It is a wine of a certain stature but is a good accompaniment for many typically Mediterranean main courses, mature cheeses and cured meats. This is the "vino da meditazione" par excellence.