BRUNELLO DI MONTALCINO 2018

Rosehip, fresh forest floor, and dried herbs on the nose. On the palate, lively fruit, great acidity, and fresh tannins create a wonderful overall balance.

The residents of Montalcino "ilcinesi" called the wine Bruno (brown), since the wine had an intense brownish colour. Over centuries Bruno became Brunello.

Ideal with red meat like "Fiorentina" or matured cheeses like Pecorino.

Seasonal trend: winter characterised by average rainfall and some snow, which made up for the considerable lack of water. The year began with temperatures above the seasonal average, which lasted until the end of February, when there was a sharp drop in temperatures with snowfall that affected the whole area, and minimum temperatures reaching almost -10°C. There was some light snowfall and rain during March with minimum temperatures below 0 and maximum temperatures above 15° at the end of the month. In April, the month in which the buds opened, rainfall was sporadic and minimum temperatures were around 5°C, increasing suddenly from the middle of the month. Frequent and abundant rainfall in May, accompanied by high temperatures, allowed optimal vegetative development. Flowering began at the end of the month. Thanks to the significant humidity accumulated in the soil, the vineyards were able to withstand the high temperatures of June and July. Fruit setting was completed throughout the whole area by mid-June. There was a slight delay in veraison, which began in the second half of July. August was characterised by weak, intermittent rainfall in the first three weeks and average temperatures of 25°C. Temperatures fell significantly in the last few days of the month, with minimum temperatures occasionally falling below 12°C. This led to uneven ripening, commencing from the end of August. There were some rainy days during the first week of September, with maximum temperatures of 30°C. The limited amount of rain on the grapes guaranteed good ripening. Heavy rainfall and temperatures of around 20°C from the second half of September forced the wineries to bring the Sangiovese harvest forward in order to ensure that the grapes were healthy. Product characteristics: the Sangiovese grapes were healthy. The average weight of the berries was medium-high and the wines produced were more elegant and refined, not particularly structured but with well-balanced tannins, evident primary aromas and clear scents. (Consorzio Brunello di Montalcino)