The lime-rich, rocky subsoil of the Pieve Santa Restituta estate helps to define the balance of red fruit, minerality, and tannin in the winery’s Brunello di Montalcino. Fermentation: Four weeks in stainless-steel vats. Aging: Twelve months in barrique (first-, second-, and third-passage casks), 12 months in botti (large thirty-year-old casks).
