Grapes: 100% Sangiovese
Altitude: 400 mt s.l.m.
Training system: spurred cordon
Soil: sea sand mixed with various minerals
The vinification of Brunello di Montalcino Madonna delle Grazie takes place in vats of allier oak, remaining completely still for the first two days; salt in very low temperature to reach 30 degrees after about 5 days. The fermentation lasts about 20/22 days.
Aging takes place in oak barrels of 25 quintals for 41 months. It becomes Brunello after 5 years, considering even 10 months of aging in bottle.
It is made with a particular selection of grapes harvested in the historic vineyard of the Marroneto and that being located near the church of the Madonna delle Grazie dating back to 1200 it takes its name.
During its maturation in large oak barrels, we try to preserve its natural fragrance as much as possible, protecting it from the aggression of the wood.
It is a wine of great thickness, interesting, in which the complexity of the Sangiovese combines a typical complexity of great wines.
Classic meditation wine, fruity, variable in the aromas of great impact in the mouth.