La Fornace Brunello di Montalcino DOCG 2018 easy and malolactic fermentation

and malolactic fermentation

Fermentation takes place in stainless steel tanks at a controlled temperature of 18-19 °C

and dark purple fruits

Serve at 16-18°C

The wine then matures for a minimum of 1 year in 20 and 30-hectoliter Slavonian oak barrels

La Fornace Brunello di Montalcino DOCG 2018 easy and malolactic fermentationSommelier Wine Brunello di Montalcino 2016 DOCG: Sangiovese grapes, vines aged 20 42 years, northeast facing vineyards at 400m altitude with clay, limestone, and sandy soil. Harvested on September 28, 2016, from high density vineyards. A harmonious blend of tradition and terroir. Production Technique Grapes are hand picked and softly destemmed, with berry selection by hand. Fermentation occurs over 8 days of cryomaceration followed by 24 days of