Harvest: Hand-harvested in early October.
Fermentation: Fruit is pressed then fermented in
stainless steel tanks for 35- 40 days during which time
full malolactic fermentation occurs.
40 months in large Slavonian oak barrels or
botte, then bottle aged an additional 12 months in
Very nicely balanced Brunello. A little
smoke on the front palate, and then it’s all textbook.
Licorice, brambly black fruit, tart cherry. Nice acidity at
the finish. Drink 2018–2024.
|Name||Mercatale, Brunello Di Montalcino|
|Region||Montalcino, Tuscany, Italy|