Fruit
Earth
Acid
Body
Tannins
Notes from Wilson-Daniels:
"A historical producer in Montalcino that dates back to the 1960’s, Val di Suga is a pioneer in the production of terrior-driven Brunello and the only producer making three single-vineyards in three different estates: Vigna del Lago in the North-East, Vigna Spuntali in the South-West and Poggio al Granchio in the South-East."
Country
Italy
Sub-Region
Rosso di Montalcino
Region
Tuscany
Varieties
Sangiovese
Farming
Sustainable
Soil
Clay
Winemaking
The grapes brought to the cellar after destemming and crushing undergo careful selection by the optical sorter before reaching steel tanks in the cellar. After 3 days of pre-fermentative maceration, selected yeasts initiate alcoholic fermentation, which lasts for 8 days. At the end of alcoholic fermentation, the wines are racked into 50-hectoliter Slavonian oak barrels, where they age for 6 months.