Brunello di Montalcino DOCG
Type of wine: red wine.
Grape Variety: Sangiovese 100%
Vignard Production System: sperred cordon
Alcoholic Fermentation: 20 days on the skins
Ageeing: min 24 months
Barrels: Oaks from Slavonia 55 to 110 hl
Organolectic test: Sangiovese becomes a wine of intense ruby to bright carnet in color, dry and warm in flavor, lightly tannic with great structure and aromatic lenght. Its aroma and also evolves, becoming intense with ageing, complex and variegated, ranging from spiece to woo, from tobacco to forrest fruits.
Combinations: This wine goes especially well with red meats, roast game, charcoal grilled meats and strong cheese such as Parmesan, tuscan sheep cheese (pecorino etc.). It also gets well with many lamb, caneton a’ la presse (duck). We advice you to open the bottle several hours before serving and to drink at a temperature between 18 and 20 degrees C.
Marchesato degli Aleramici – Montalcino
Marchesato degli Aleramici’s products are imported into Thailand by Consortium Italian Food Asia