The Pinti family have been in the agricultural field for four generations and, thanks to this experience, they can be proud of their wine production: Brunello di Montalcino D.O.C.G., appreciated all over the world by now.
Brunello di Montalcino production starts towards the end of the nineteenth century. Today, like in the past, Brunello is the result of a tenacious passion and looked after, with love and due care, during the years of bottle fining in the cellar, before introducing it to the world, which, in its turn, has learnt to appreciate it.
In the past wine was made according to the traditional Tuscan way, the so-called "governo", an age-old oenological custom, consisting in adding to the new wine must of chosen grapes to give rise to a second fermentation.
The vinification of only Sangiovese and successively its ageing in casks for a lot of years marked the beginning of Brunello production, a strong and smooth wine, which was completely different from other aged and more famous red wines.
In 1963 Brunello was recognized as D.O.C. and in 1980 as D.O.C.G.
Brunello di Montalcino is made exclusively from Sangiovese grapes (locally named "Brunello") of Montalcino territory. This wine is, for our firm, the top product, left to age for three years in new 50 hectolitre barrels, in medium toasted oak from Slavonia and left to fine for at least 10 months in the bottle.
Its vinification is made by means of a middle-long soaking on the marcs with frequent and very intense gradual repassings in the early stages of the fermentation and with accurate control of the highest temperature.
Brunello has got a limpid intense ruby colour with garnet red nuances. Its aroma is ethereal and complex, fruity and oaky. Its flavour is delicate and persuasive with a valuable structure and tannin content. Its serving temperature is 20 degrees centigrade.
Brunello is an excellent wine for beef, mutton, pork but also for cheese like Tuscan ewe-cheese, Parmesan cheese and spicy Gorgonzola. It is also extremely good with dishes of meat of the international cuisine, with sauces made from mushrooms and truffles, excellent with furred game and game birds too. Brunello is also suitable for "meditation wine" above all if of the best vintages, well conserved and at the top of their qualitative evolution.
AREA OF THE FIRM
A 48 - hectare property, 8,5 hectares of which are planted with vine.
SOIL COMPOSITION
Tuffaceous-clay loam skeletal.
AVERAG HEIGHT OF THE VINES
250 metres above sea level.
VINESTOCK DENSITY PER HECTARE
4.000.
OUTPUT PER HECTARE
60 - 70 quintals.
VINE - GROWING
Bilateral balanced row.
GRAPE BLEND
Sangiovese referred to as “Grosso” known in Montalcino as “Brunello”.
GRAPE HARVEST
Manual choice of the grapes, put gently and straight into the hopper of the stalk-remover.
VINIFICATION
Intense extraction with frequent repassings of must over the grape dregs in the early stages of the fermentation, followed by middle-long soaking quiescent on the marcs. Accurate control of the temperature which reaches 33 degrees centrigrade at the most.
BARREL AGING
A stay of at least 3 years in new oak casks.
BOTTLE FINING
At least a 6 months’ period in the bottle, as stated in Brunello production regulation.
ALCOHOL CONTENT : 13.50 %
TOTAL ACIDITY : 5.48 %
NET DRY EXTRAET : 28.88 %
PH : 3.59 %
TOTAL POLYPHENOLS : 3.205.00 %
ORGANOLEPTIC ANALYSIS
Colour : limpid intense ruby with garnet red nuances.
Aroma : pleasant, fruity, oaky, ethereal and complex.
Flavour : delicate and persuasive with a valuable
structure and tannin content.
Serving temperature : 20 degrees centigrade.
How to serve : in Brunello goblets.
