Brunello di Montalcino

The vinification takes place in temperature controlled
stainless steel tanks with native yeasts and a long
maceration of four weeks.
Then the vast majority of the wines is aged for three
years in large Slavonian oak casks (20-35 hl) and the rest
in second passage French oak barrels.
After natural clarification by decantation in stainless steel
it is bottled and then rests for a minimum of six months
before release.