Maceration takes place on the lees: fermentation lasts approximately 15-20 days, together with gentle and frequent pumping-over.
Stainless steel tanks are used for fermentation, that takes places at a controlled temperature of 30-32°C.
When fermentation is over the wine is then stored in oak barrels for at least two years
Tint: Bright, purple-red in colour, with garnet lights
Aroma: it is perfumed and intense, with aromas of blackberries and cherries, with a touch of leather and tobacco as the wine ages.
Intense fruity hints, such as blackberry, blackcurrant, and cherries
Flavour: On the palate it is rich, full-bodied, with soft fruity nuances reaffirming the olfactory notes, wellbalanced by a good freshness
Grapes: 100% Sangiovese.
Da Vinci – Brunello di Montalcino 2008
Denominazione di Origine Controllata e Garantita
Appellation: Brunello di Montalcino
Awards for 2008
Wine Spectator 89 Points
JAMES SUCKLING 90 Points
WEINWELT MAGAZINE 91 points
DECANTER WORLD WINE AWARDS: Bronze
Da Vinci Wines
Unity and Crop Sharing in the Town of Leonardo
Italians stand together and this is shown just outside the historical town of Vinci on the Tuscan hillsides where 30 winegrowers decided to join together.
The 30 wine growers joined into a crop sharing system to create Cantine Leonardo DaVinci where they produce Tuscan wines and prove to show that art is not only on paper but in the form of wine making too.
Read more about Da Vinci Winery