Wine Article
2002 Fattoria La Gerla Brunello di Montalcino
Last edited on 2/27/2010 by fries
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* Vineyards position: Hillside, 270-320 meters
* Training system: Cordone speronato
* Average age of vines in production: 25 years
* Cultivation methods: Deep pruning, restriction of production to a few grape bunches from each vine, grape selection and harvest by hand
* Vinification methods: Loose grape pressing; temperature controlled during (30°C), fermentation with 15 days maceration; 2 rackings per year, slow continuous flow bottling in sterilized conditions
* Alcohol content: 13,70% Vol
* Aging (maturing): 4 years, 3 of which are in Slavonian wood casks of 50-100 Hl, then 8 months in bottle
* Average yearly production: 30.000 bottles of 0,75 lt; 500 bt Magnum 1,5lt; 50 D. Magnum 3lt; 4.000 bt 0,375lt
* Ageability: 10 years
* Food pairing: Red meat, preferably game
* Serving: Keep the bottle upright at room temperature for at least 24 hours, uncork it 2 hours before and serve it decanted in a carafe.
* Training system: Cordone speronato
* Average age of vines in production: 25 years
* Cultivation methods: Deep pruning, restriction of production to a few grape bunches from each vine, grape selection and harvest by hand
* Vinification methods: Loose grape pressing; temperature controlled during (30°C), fermentation with 15 days maceration; 2 rackings per year, slow continuous flow bottling in sterilized conditions
* Alcohol content: 13,70% Vol
* Aging (maturing): 4 years, 3 of which are in Slavonian wood casks of 50-100 Hl, then 8 months in bottle
* Average yearly production: 30.000 bottles of 0,75 lt; 500 bt Magnum 1,5lt; 50 D. Magnum 3lt; 4.000 bt 0,375lt
* Ageability: 10 years
* Food pairing: Red meat, preferably game
* Serving: Keep the bottle upright at room temperature for at least 24 hours, uncork it 2 hours before and serve it decanted in a carafe.