Brunesco di San Lorenzo

Representing the estate's most esteemed production, this wine is the result of the separate fermantation of a single variety – Sangiovese. The second fermentation is accomplished according to the traditional Tuscan vinification method, which confers to the wine its very particular characteristics, full body, color and fragrance.

The wine, produced in very limited quantities has been produced at Montagliari since the late 18^th century and continued until 1920, when the phylloxera blight completely destroyed the vinyards.  Later, when our predecessor recovered the vinyards from the devastation and recommenced production of this particular wine, he named it “Brunesco”, harking to the robust nature and color of this nectar which is born of select “Sangioveto” grapes, allowed to dry for about twenty days then fermented in the traditional way – always beginning on the same day, 10 August – the day of San Lorenzo (Saint Lawrence).  The wine is  aged in small Slovenian oak casks for six months, then matured slowly in the bottle – scrupulously following the tradtional methods that have been used for the last three hundred years.

This wine pairs well with game, red meats and mixed grills.

It is best uncorked at least one hour before serving, at a temperature between 18 and 20 degrees.

Organoleptic Data:

Ruby red with amber tendencies.

Bouquet:  Cooked fruit, liquerice, vanilla, caramel, quince, menthol.

Well structured, with fine-grained, lingering tannins and a persistent vanilla/wood finish.

Finish:

Hearty, spicey pasta and ricedishes, aged cheeses, red meats,game, steak, stews, braised meats.

General information:

Alcohol content:  13,50%

Reduced sugars:  2 g/l

Total dry extract:

Total acidity:  6,30 g/l

Volatile acidity:  0,86 g/l

Free sulphurous acid:  4 mg/l

Total sulphurous acid:  56 mg/l