Brunello di Montalcino
In Angelo Gaja's Brunello estate, a small quantity of the grapes from Rennina and Sugarille vineyards are blended with the grapes from the 9-hectare vineyard in Torrenieri, in the north- eastern area of Montalcino.
The soil in Torrenieri is a mixture of clay, tuff and sand, while the soil in Rennina and Sugarille is clayey- calcareous.
The grapes from the different vineyards ferment and macerate separately for around three weeks. After 24 months of ageing in oak, they are blended and then age for another 6 months in concrete vats.
Intense colour. Expressive nose with cherry, aromatic herb, flowery and juniper notes. On the palate it reveals mature tannins, balanced acidity, rich structure and lingering finish.