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The bunches for Col di Lamo’s Brunello di Montalcino are collected by hand in crates and carefully transferred to the destemmer. Fermentation takes place without the addition of selected yeasts, with long macerations on the skins at a controlled temperature, during which the wine is regularly and gradually pumped over. After malolactic fermentation, the wine is decanted into large tonneaux and barrels for a minimum of two years. Aging continues in steel tanks until bottling.
The color of this Brunello is intense ruby red.
The nose of this Brunello is harmonious, with notes of plums and blackberries.
On the palate, the wine is round and balanced. It finishes with a long finish in which intense notes of wild berries emerge.
Serving temperature: 16-18° C
