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Brunello di Montalcino - 2018
Brunello di Montalcino - 2018

Brunello di Montalcino - 2018

Cerbaiona's winemaking process is simple. Hand-picked grapes are crushed in a vintage wood-sided press before fermenting in cement tanks. After settling, the Brunello spends at least 4 years in cask and at least 6 months in bottle before being released. Nothing is added (no yeasts, no enzymes) or removed (no fining or filtration).

  • Brand: Cerbaiona
  • Region:Tuscany
  • Sub-Region:Siena
  • Commune/Village:Montalcino
  • Varietal:Sangiovese Grosso
  • Color:Red
  • Alcohol:14.5%
  • Size:750ml

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  • Country:Italy
  • Harvest Technique:Alberello System: Head-trained vines are self-supporting; a trunk forms from which three branches grow vertically, at varying distances from the ground.
  • Soil:Top soils of rocky gravel over a base of Galestro (limestone shale), Alberese (marl limestone with high calcium carbonate levels), and sand.
  • Vineyard Size:2 ha
  • Vine Age (year planted):1978, 1986, 2000, 2016
  • Fermentation:Indigenous yeast. Traditional fermentation method: spontaneous fermentation in concrete tanks, followed by malolactic coversion immediately. A couple of gently pumping over to avoid extraction.
  • Elevage:4 years or more in Slovenian oak
  • Winemaker Name:Matthew Fioretti
  • Filtration:No
  • Fining:No
  • Sustainable Practice:Yes