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Vines Sangiovese ( %)

Color: Intense ruby ​​red with garnet reflections.
Smell: The nose is rich and complex with notes of dark cherry, chinotto and violet, then blueberry, vanilla, tobacco, cinnamon, chocolate and with a mentholated finish.
Taste: On the palate it is fresh, silky and elegant, with a precise tannic structure. The finish is persistent with aromas of cherry and chocolate.
Food pairing: Perfect for game, roasted and grilled meats and medium-aged cheeses and typical inland preparations of Tuscan cuisine.

Production area: Grapes from the three vineyards that the winery has in the three historic areas of Montalcino (north, south-east and south-west side), which are characterized by different pedoclimatic conditions.
Vinification: The grapes of the three areas are harvested and fermented separately and blended only at the end of aging. Fermentation at a temperature of 25-27 °C. In order to have a better tannic structure, the wine is left to macerate on the skins for 20-25 days after alcoholic fermentation at a temperature of 25 °C.
Aging: In 50 hl Slavonian oak barrels for 24 months and in concrete tanks for 12 months. 12 months of bottle aging.

Val di Suga

The Val di Suga winery is located to the north - east of the Municipality of Montalcino; the building, embraced by a long line of cypresses, seems to welcome those coming from Siena to Montalcino. Much of the structure is part of the original complex, all restored and organized to best accommodate the wines during their aging. An imposing underground barrel cellar was built between 2000 and 2001. Today the cellar has a functional winemaking area that houses the 100 and 150Hl stainless steel tanks and the original 80 and 200 hl concrete tanks, which have been restored on the outside and vitrified internally, but all preserved in the awareness of re-appropriating a fundamental value and tradition. The part dedicated to aging in wood, on the other hand, winds through a path made up of adjoining rooms, but separated by sectors. Here they find different woods that have been identified to enhance the different characteristics of the crus during their elevation. The original circular Slavonian oak barrels of 50 and 60 hl mainly host the vintage Brunello. The 60 hl truncated cone-shaped vats are used for the refinement of Poggio al Granchio, after a short passage in barrique The 52 hl oval barrels are used for the refinement of Vigna del Lago, while the 300 lt French barriques are intended for to the maturation of Vigna Spuntali. Today the company philosophy and every daily activity are aimed at highlighting the differences, placing the utmost attention on wines and their indissoluble link with the territory. Bringing out the differences is a need that arises from the very nature of the vine. Sangiovese is a sensitive and reactive vine, to any soil, exposure. It expresses itself differently depending on the terroir, giving rise to original and heterogeneous interpretations that also vary depending on the vintage. The Brunello Val di Suga is instead a blend of these three vineyards: a Brunello that aspires to the perfect balance between the characteristics of the three terroirs. A wine with a traditional, austere and elegant style.

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