Le Chiuse – Brunello di Montalcino DOCG 2016
€78.00
6 in stock
| YEAR | 2016 |
|---|---|
| Producer | Le Chiuse |
| APPELLATION | Brunello di Montalcino DOCG |
| Grape variety | Sangiovese 100% |
| COUNTRY | Italy |
| REGION | Tuscany |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window |
Brunello di Montalcino is certainly our most representative wine, because it contains the true soul of Le Chiuse.
Given the origins of Le Chiuse and the importance of the soil, the approach is necessarily traditional, aimed at preserving our history and terroir in the DNA of the wine.
The harvest is generally carried out earlier than the average in the area thus maintaining a good acidity to preserve the elegance and verticality of the wine and help its longevity.
In order to obtain the right structure and volume, only medium-small bunches are used. Once selected by hand, in less than half an hour, they are destemmed and placed in steel and cement fermenters.
The fermentation takes place with the help of only indigenous yeasts in order to develop in the wine its organoleptic characteristics.
Every year we try to obtain a wine which can enclose the elegance of Sangiovese within the typical structure of Montalcino, expressing Le Chiuse in its essence.
Brunello di Montalcino Brunello Le Chiuse is clear and bright with a vivid garnet-red color. Its bouquet is intense and persistent, with scents recalling ripe fruit, jam and vanilla. On the palate the wine is round,elegant and persistent. Each vintage has its own characteristics with subtle differences in bouquet and flavor.
Serve at 18-20°C after the bottle has been left for at least 24 hours at room temperature and opened a few hours before serving.
The system of fermentation is the
traditional classic stainless-steel tanks thermocontrolled,
where it ferments and macerats for 21 days at a maximum temperature of 29° C. In order to obtain a good body, an intense colour but also a great freshness and fruitiness, pumping over and punching down of the cap is carried out.
After numerous racking in steel tanks in
spring it is put in Slavonian oak casks with an average capacity of 20 hl where it remained for 36 months, then re-assembled in a large steel tank and then put into bottle.
