Cerbaiona Brunello di Montalcino

• Varietals: 100% Sangiovese Grosso

• Vineyards: Northeastern aspect

• Soils: Shale

• Winemaking: Begins with the separation of vineyard blocks and specific rows. Selection tables and a high tech, paddle destemmer ensure the best berries are selected and kept in pristine condition. They are transferred, without any crushing, into open top, wood tanks, varying in size from 15HL, 25HL, and 30HL. Fermentation takes place with indigenous yeasts. During the first week of fermentation, the cap is worked with manual milling, reducing pumping over to a minimum, so as to obtain balanced and elegant wines. After pressing, the wines are kept separate, remaining on their fine lees until spring, with periodic batonnage. The wines are then transferred into oval-shaped barrels of Slavonian oak, sized 10, 17 and 20HL. The barrels are born in the workshop of the master coopers Klaus and Jacob Pauscha.