BRUNELLO DI
MONTALCINO
DOCG
Filo di Seta is an exceptional Brunello, the result of a
rigorous selection of hand-picked grapes from our vineyard
near Castello Romitorio.
It is a Brunello di Montalcino that expresses the
wildest and darkest essence of the area's cooler
microclimate,
facing northwest.
Filo di Seta is the name of a stream that flows through the
nearby woods. The vineyards are located at an altitude of approximately 350 meters,
facing northwest, and are carefully tended
to ensure that each vine produces minimal yields and achieves
optimal ripeness.
The grapes are hand-selected in the cellar, before and after
destemming. Fermentation takes place in stainless steel
vats, with a short initial period of cold maceration
(below 20°C) on the skins for about
15-20 hours, followed by maceration
at a higher temperature that can last up to 24
days. Malolactic fermentation begins naturally and
lasts about 20 days. Between December and January, the juice is
separated from the sediment.
The wine ages in oak for about 30 months and, after
bottling, is aged in the temperature-controlled
cellars of Castello Romitorio for about 12
months before being released.
What a nose: a mix of dark peony petals and violet, with hints
of fresh and dried cherry, which reaches the
top directly on a higher note of polished wood. The same aromatic fascination is immediately evident on the palate: fragrant cherry and petals
envelop and cushion the fine yet decidedly
intense tannins. An extremely serious wine, a delicious counterpoint
between a composed structure and a flowing, almost
rippling elegance, a wine that is both severe and indulgent.
Every nuance of aroma is illuminated by the electric freshness
of Sangiovese. Even with age, when more earthy and savory notes
emerge, its floral and silky charm captivates the palate,
mind, and heart alike.
(Anne Krebiehl MW)
TASTING NOTES
REGION: Tuscany
CULTIVATION: Spurred cordon with a planting density of
240x75 cm
GRAPE VARIETY: 100% Sangiovese
HARVEST: Manual, with hand-selection of the grapes
before and after destemming
AGEING: Approximately 30 months in oak
AGEING: Approximately 12 months in bottle before
release
98/100 James Suckling
96/100 Robert Parker
95/100 Falstaff
94/100 Vinous - Antonio Galloni
GOLD MEDAL Decanter World Wine Awards
IWC CHAMPION RED
International Wine Challenge UK
F