A summer of BOTTLES with VINOVE SALES!!!
VINOVE' SALES!!
TheBrunello di Montalcino,noble wineand the farm "The Fan”, Is an important red, made all ofSangiovese: a jewel of Italian enology.
The first thing you need to know to be able to tell it is that aBrunelloto be called this way it must:
do aagingat least 4 years before going out on the market
be produced exclusively with grapesSangiovesewithin the historical confines ofMunicipality of Montalcino: 24 thousand hectares, of which only 15% are vineyards.
In short, theBrunello di Montalcino from Il Ventolaioit is definitely an exclusive wine.
To taste the traditional view of aBrunello di Montalcinodone "as it once was":large barrelsinOak woodSlavonian and French wines aged for a minimum of 4 years and at least 6 months inbottle.
The result is acomplex wine,richinaromatic nuancesand ofgreat thickness on the sip; aBrunellowith a contemporary look that today more than ever knows whyMontalcinois recognized as one of the world's paradises for lovers of adultswines.
For important occasions, in order not to make mistakes when thewineit is a decisive component.
Here we talk about Serie A and the Brunello di Montalcino deThe Fanis an empty goal goal!
ThisBrunelloit is a wine ready to be uncorked, in a still young phase, but the long aging gives a look towards the development and the so-called "tertiary" scents (i.e. linked to the maturity of the wine, when the wines lose their fruity and floral notes in favor of more ethereal and complex aromas, such as coffee, chocolate, acquiring even more orange colors).
You can wait for it by storing it in the cellar or prepare the most important and large glasses and appreciate the magic of Montalcino. It NEVER disappoints.
The Brunello ferments in steel tanks for about 20/30 days in contact with the skins, after which the long journey begins in large oak barrels of 30 hectoliters.
The vineyards are located around the company in one of the most suggestive points ofMontalcino, the Poggio d'Arna, a hill rich in centuries-old woods. They have a south / south-east exposure at an average altitude of 400 meters above sea level, which allows an excellent ripening of the fruits and an extraordinary range of intense and deep aromas.
Clayey soils with a large presence of abundant skeleton and surface stony even if the matrix, rich in clay, has a high capacity to retain infiltration water.
