We are north of Montalcino: in the 6 hectares of vineyards located south / south-west of the Montòsoli hill and at an altitude of 280 meters above sea level, the Brunello di Montalcino 2016 of the Baricci family is produced. In the vineyard the use of any chemical substance is not foreseen and the vegetative balance of the plants is preserved to the maximum, without any forcing. The Sangiovese grapes, harvested by hand, ferment for 20 days in stainless steel (using only indigenous yeasts) and rise in large 20 and 40 hectolitre Slavonian oak barrels for three years.
The mild winter period, with regular rains, favored an early bud break. The spring months were rather rainy with a drop in temperatures at the end of April, which slowed down the vegetative development, bringing it back to normal. From the second half of June, and throughout the month of July, there was a gradual rise in temperatures. The temperatures without excesses, with excellent thermal excursions, and the sporadic rains in August allowed the perfect ripening of the grapes. In September there were quite high temperatures with excellent thermal excursions. In the middle of the month, a few days of abundant rain risked compromising the harvest, but the sudden climatic improvement of the following days, the technical and cultural interventions carried out in the vineyards and the careful selection of the grapes, both in the vineyard and in the cellar, allowed to harvest Sangiovese in its expressive fullness.
Ruby red color with garnet hues, the nose is ethereal and complex with evident notes of red berries. In the mouth it has an aromatic persistence, an important structure, elegant and persuasive.
Wine with excellent evolutionary prospects.
Taste it at a temperature of 16 ° -18 °, accompanying guinea fowl stuffed with potatoes.