The Castello Romitorio Brunello di Montalcino is our flagship wine. Fermentation takes place in stainless steel tanks with an initial short period of cold maceration (below 20C) on the skins for about 15-20 hours. This is followed by up to 20 days of maceration at a higher controlled temperature. Malolactic fermentation that is naturally caused then lasts for about 10 days, before the wine is rested to separate the lees. The wine matures in oak for approximately 24 months, and after bottling the wine is aged in Castello Romitorio's temperature-controlled cellars for approximately an additional 12 months before release.
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