Brunello di Montalcino, Podere Brizio
Cold pre-maceration with the skins for 48 hours. Alcoholic fermentation and maceration with the skins for 15-20 days with temperature control (never over 28-30 degrees Celsius). Malolactic fermentation. The wine matures in large oak casks of a capacity of 36 hectolitres for a minimum of 3 years. Finishing in the bottle for approx. 1 year.