This wine comes from the Simone obstinacy, who had set out long ago to create his own wine. In 2005, Brunello di Montalcino Cava d’Onice was born, which later gave its name to the winery. The name is a tribute to the ancient onyx quarry of Etruscan age, located near the Abbey of Sant’Antimo.
Color: Brilliant, deep ruby-red, quite intense.
Nose: Intense aroma, where the hints of red ripe fruit, especially plum and blueberry, leave room for complex mineral and balsamic notes.
Mouth: very balanced in the mouth, with solid and balanced body. The tannic structure is well blended to the other components. Final of considerable length.
Pairing: pappardelle di lepre, Brunello risotto, stewed wild boar and game in general, braised veal or pork, aged cheese.
VINIFICATION AND AGEING :
Yield per Ha: 40 hl/ha
Harvest period: last week of September and first week of October
Harvest conduction: Manual
Crushing: Gentle pressing
Fermentation vats: cement and stainless steel
Fermentation temperature: < 30°
Fermentation period: 10 days approximately (depending on the vintage)
Maceration period on the skins: 21-28 days
Malolactic fermentation: after the alcoholic one
Maturation vats: Slavonian and French oak barrels of 25-35 HL
Ageing period: 4 years as per disciplinary, 3 of them in barrel and 12 months in the bottle in a controlled temperature area. The time can change according to the vintage needs.