Le Chiuse Brunello di Montalcino

Brunello di Montalcino D.O.C.G.

Undoubtedly Brunello di Montalcino is the most representative wine, not only because it boasts the largest production but above all because it encapsulates the true soul of “Le Chiuse”.

Given the origins and importance of the soil, the approach is obligatorily traditional in style, aimed at preserving the history and terroir in the wine’s DNA.
The harvest is generally done earlier than the average for the area thus maintaining good acidity to preserve elegance and verticality of the wine and helping its longevity.
In order to obtain the right structure and volume, only the medium-small bunches are used, which, once selected by hand, in less than half an hour, are destemmed and by gravity placed in steel and cement fermenters.
Fermentation is carried out with the help of only indigenous yeasts so that its organoleptic characteristics can develop in the wine. THE maceration period is about 20 days, characterized by repeated pumping over and punching down for better polyphenolic extraction.
The aging in wood is exclusively carried out in large 30HL Slavonian oak barrels for a period of about 3 years; the intention is therefore to allow the wine to breathe but without being excessively influenced by wood, respecting its natural evolution.
It is bottled and aged for about a year before entering the market in premises naturally suitable for aging.
Le Chiuse in order to express their essence seek to obtain each year a wine that can encapsulate the elegance of Sangiovese within the typical structure of Montalcino.

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