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La Velona Brunello di Montalcino

Last edited on 3/7/2015 by lvjohn
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Typology of product Brunello di Montalcino D.O.C.
Area of product Located between Castelnuovo dell'Abate and Monte Amiata Scalo, it represents hotter area because of the sun rays of Montalcino's surroundings.
Vineyards Situated below Velona's Castle they were planted in 90's following recent standards to obtain great quality of grapes.
They are on clay lands and with a discrete presence of skeleton, that allows a robust vineyard and grape extract.
Vines To confirm the great tradition of Montalcino and the firm, the Sangiovese Grosso is a wine that gives a superb wine.
Yield for hectare The productive yields are never greater than 60-70 ql (i.e. 100 kilograms or a quintal) of grapes due to the nature of the lands, the stability of vineyards and the farming interventions during the growth cycle.
Grape harvest It is carried out at the end of September, when the grapes are at their best, evaluated following the phenolic maturation evolution since from the first days of the months.
Wine-making The grapes are carried to the cellar by box to kept their freshness and integrity. The wine-making process starts immediately after the grapes have been pressed. Then the process is finished by fermentation in oak vabs-barrels of 50 hl. The soaking is carried out utilizing destage (sic) and it has a duration of 3-4 weeks. Thanks to these techniques and of the fermentation of material, we can obtain an excellent and controlled extraction of components from the peels and at the same time improves stabilization and polymerization of the fragrance process with remarkable organolectic result.
Refining The wine ferments in barrels of French oak and it remains for about 1 year. The refining continues in vabs-barrels (sic vats & barrels?) for a variable period from 18 to 24 months. We can also obtain harmony and softness in the wine, with a wonderful fusion of boisč (woody notes) with intensely Sangiovese fruit flavors.
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