Montagliari Brunesco di San Lorenzo
The Montagliari estate’s most esteemed production. The grapes are dried for around 20 days and then production always starts on the 10th of August, this being the Saint’s day of San Lorenzo.
This wine is the result of the separate fermentation 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 18th century and continued until 1920, when the phylloxera blight completely destroyed the vineyards. Later, when the vineyards recovered from the devastation and production of this particular wine restarted, it was named “Brunesco”, harking to the robust nature and colour of select “Sangioveto” grapes. The wine is aged in small Slovenian oak casks for six months, then matured slowly in the bottle – scrupulously following the traditional 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.