Grape Varieties
100% Sangiovese
Winery
The strength of this producer lies in its ability to draw fruit from all over the zone, something that enables the power of wines from the south to be moderated by the elegance and aromatics found in wines from the north of the zone. Alberto Antonini’s influence on the wines is evident, and they now have a freshness allied to a power and structure typical of good Brunello. The Cantina di Montalcino was founded in 1975 and was acquired by the cooperative Cantine Leonardo in 1990. There are ninety associate growers whose combined vineyards cover 108 hectares.
Winemaker
Alberto Antonini
Viticulture
Small, hilly area in the commune of Montalcino. The grape growers belong to the Cantina di Montalcino co-operative, near Siena.
Winemaking & Maturation
Maceration on the skins lasts around 8-10 days, together with frequent pumping over in order to extract the lovely colour and fruit that characterises this wine. Temperature controlled fermentation of between 28 and 30°C ensures the retention of the fresh fruit aromas characteristic of Sangiovese.
Tasting Note
Clear, ruby red in colour with perfumes of cherries and fresh red fruit mingled with floral notes. The wine is lively and fresh on the palate, with soft, rounded tannins, good intensity, attractive structure and a decent finish.
