Brunello di Montalcino “D.O.C.G”
The fermentation-maceration takes place in slavonian oak fermentation vats were the must reaches a maximum temperature of 30°C. The period of contact between must and grape-skins is almost never longer than 15 days, during which pumping-over and delestage takes place.
La fiorita makes use of selected yeasts not intrusive to the personality of the territory; the 24 months wood ageing period takes place in 5 hl French oak tonneaux and also in slavonian oak vats. The remaining period before the release of the wine is spent in bottle. The annual production is of about 20.000 bottles
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