Wines

Brunello di Montalcino DOCG

Brunello di Montalcino DOCG is a visibly clear wine with a bright red ruby colour that tends to red garnet. It has an intense, persistent, ample and ethereal fragrance. You can recognize aromas of aromatic wood, berries, light vanilla and jam. The taste of the wine has a harmoniously elegant, vigorous and savoury body, is dried with a long aromatic persistence. It must be kept properly: in a cool cellar, but above all with a constant temperature, in the dark, without noises and smells; bottles should be placed horizontally.

Brunello di Montalcino must be served in crystal glasses rounded to gather its harmonious bouquet. It should be served at a temperature of 18 ° C-20 ° C. The very old bottles should be decanted to better oxygenate and serve the wine in its total purity.

Rosso di Montalcino DOC

Rosso di Montalcino DOC, a younger wine that combines with its superb structure with outstanding vivacity and freshness attributes. Rosso di Montalcino is harmonious, elegant, not too demanding, but with a pleasant accompaniment; has a ruby colour composed with a strong intensity and flavour, recognizing fresh fruit smells. Recommended not to be kept for a long time, a wine that prefers to be drunk, even if it can be aged. It should be served in crystal glasses for red wines at a temperature of about 18 ° C.

The Process

In 1980, Brunello di Montalcino was among the four wines that were first named Denominazione di Origine Controllata e Garantita (DOCG). It is a wine produced from 100% sangiovese. Today it is one of the most famous and expensive wines in the world.

Harvest

The Harvest is a sacred moment in the production of Brunello di Montalcino when the work in the ...

In the cellar

The grapes are unloaded directly into the destematization machine in the cellar where the grapes...

On the table

Sangiovese grape is one of the most important grape varieties in Italy, since the ancient history....

Harvest at Paradiso di Cacuci

The Harvest is a sacred moment in the production of Brunello di Montalcino when the work in the vineyard ends and begins the transformation of grapes into wine. Harvesting begins after mid-September or early October, when grapes are exactly at the perfect ripening point. We choose only the best grapes for our Brunello di Montalcino wine, after we previously released some of the bunches during the growing stage before harvesting, using different techniques and leaving only 3 or 4 of the best bunches. The grapes are picked by hand and selected even in the vineyard, the perfect ones being destined for Brunello production, and the rest are used for other wines. They are carefully placed in the boxes to prevent them from being destroyed, then loaded on the carts and transported to the cellar for destemination and crushing.

In the cellar

The grapes are unloaded directly into the destematization machine in the cellar where the grapes are delicately separated from the stems. Then, they are placed on a stainless steel selection table where any defective grape, even with the smallest impurities, is removed manually. The grapes are then pressed gently and the wort is placed in stainless steel for the alcoholic fermentation, which must take place without interruption and without changing the temperature for about 10 to 12 days. Subsequently, the young wine remains on the skin for several days to absorb the best possible qualities. The next step is devaking: the wine is cleaned, put into the wood where malolactic fermentation takes place to turn malic acid into lactic acid. After this second fermentation, there are three months of shelves at intervals of about 50 days to remove any remaining sediment.

Finally, the wine is prepared for many years of aging in Slavonian oak barrels, to culminate in the final phase of the aging of bottles.

On the table

Sangiovese grape is one of the most important grape varieties in Italy, since the ancient history. Today, the large Sangiovese family is divided into two groups based on the size of the grapes: Sangiovese Piccolo (small) and Sangiovese Grosso (large), Brunello di Montalcino being produced with 100% Sangiovese Grosso, considered to be the best variety.

BRUNELLO DI MONTALCINO requires 5 years of aging after harvesting, at least 2 years in oak and 4 months in glass. Our aging process of Brunello di Montalcino is 3 years old in Slavonian oak and 4 months in glass.

ROSSO DI MONTALCINO requires aging for 1 year before release without aging in oak. Our aging process of Rosso di Montalcino is 1 year old in Slavonian oak.