La Fornace Brunello di Montalcino DOCG 2018 cheese These methods enhance its natural

These methods enhance its natural

soil analysis and the clonal selection of Sangiovese

Taste: dry

Manual selection and harvesting of the grapes starting from mid-September

as a wine to represent the winery’s know-how and the development of Tuscan hint with an international breath

La Fornace Brunello di Montalcino DOCG 2018 cheese These methods enhance its naturalSommelier 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