“100% Sangiovese harvested by hand from the winery's oldest vyds, planted between 490 & 1475 ft ASL with cordon spur & ‘doppio capovolto’ vine training. ‘Submerged cap’ fermentation in s/s tanks with indigenous yeasts @ a controlled temperature (77/82° F). Malolactic fermentation in s/s; Aged 36 months in FR Allier oak barrels followed by a minimum of 12 months bottle aging. 14.50% ABV;” 16,700 cases made, 3,000 cases imported to the U.S.

Note: Some “pro” reviews may be available from the winery’s site, https://tenutailpoggione.it/en/prodotti/products/7/wines/8/brunello-di-montalcino-d-o-c-g

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