Az. Agr. Lisini - Brunello di Montalcino DOCG 2017 0,750 L.

BRUNELLO DI MONTALCINO DOCG

Considered to be one of the greatest expressions of Italian oenology, Brunello di Montalcino is produced exclusively with grapes from the vine of the same name, which is a variety of Sangiovese Grosso. The Brunello di Montalcino of the Azienda Agraria Lisini, is distinguished by its truly superior characteristics obtained through continuous care of the vines, cultivated with traditional methods and excluding any forcing practices, careful selection and thinning of the bunches of grapes during growth and careful selection of the grapes during the harvest. All this, combined with the most modern winemaking methods, ensures an exceptional level of quality even with not entirely favourable seasonal trends. Here is how one of Italy's best-known oenologists judged the Brunello di Montalcino, Lisini: deep ruby red that refines with age to a brilliant orange. perfume slightly ethereal bouquet of extraordinary elegance with hints of tar, undergrowth, tobacco, violets and vanilla; dry flavour, but at the same time soft, full and harmonious, firm and viperous backbone, consistent and aristocratic fabric; full-bodied. Alcohol content 13-13.5° Total acidity 6-7.5 per thousand (Luigi Veronelli: Catalogo dei vini del Mondo)

TECHNICAL DATA SHEET

PRODUCTION: 30,000 bottles

GRAPE VARIETIES: Pure Sangiovese from in-house mass selection.

GROWTH FORM: low spurred cordon (70 cm from the ground).

PLANTING DENSITY: 3,300 vines/ha in the older vineyards; 5,400 vines/ha in the newer vineyards.

YIELD PER VINEYARD: 1.4 kg/plant.

VINEYARD ALTITUDE: 300 to 350 metres.

SOIL COMPOSITION: Tufaceous of Eocene origin.

CLIMATE: characterised by dry summers and mild winters due to the influence of hot winds from the Maremma.

CULTIVATION: carried out entirely by hand, with particular attention to green pruning and thinning out.

HARVEST: manual with selection of individual bunches.

VINIFICATION:

Carried out in steel tanks with duration, including the period of maceration on the skins, varying between 20 and 26 days

Temperature-controlled fermentation between 24° and 26°C

Daily chemical analysis

Daily pumping over by hand.

Racking with soft pressing

Malolactic fermentation

Spontaneous clarification without filtration.

Ageing: carried out in Slavonian oak casks of varying volumes from 20 to 50 HI for a period of 42 months. Further ageing in bottle for 6 to 8 months