Brunello di Montalcino DOCG Vigna La Casa

The grapes come from the five-hectare La Casa vineyard site on the Montosoli hill at an altitude of 275 metres, facing south to south-east. The well-drained Galestro soil consists of schist and clay. After seven days of alcoholic fermentation at 28–30 °C, the wine undergoes extended skin contact for 10 to 15 days. It is matured for at least two years in wood, including, according to the estate, twelve months in French barriques followed by 24 months in 30-hl casks; malolactic fermentation is spontaneous. The profile is dry, warm and savoury, with woodland berries, spices and vanilla, supported by pronounced acidity, tannin and a long finish. The 2004 vintage is considered particularly successful in Montalcino.