Brunello di Montalcino DOCG - Talenti

This powerful Brunello di Montalcino from Talenti comes into the glass with a dense ruby red color. At the edges, it also shows a color transition to garnet red. When the glass is swirled, this red wine reveals a high level of viscosity, which can be seen in the strong stained glass windows at the edge of the glass. In the glass, this red wine from Talenti reveals aromas of plums and sour cherries, complemented by minerality and vanilla. The Talenti Brunello di Montalcino is wonderfully dry for wine enthusiasts. This red wine is never coarse or austere, as you would expect from an iconic wine segment. On the palate, this powerful red wine is characterized by an incredibly dense texture. The Brunello di Montalcino is exceptionally fresh and lively on the palate thanks to its present fruit acidity. On the finish, this wine from the Tuscan wine-growing region, which ages well, finally impresses with its considerable length. There are again hints of sour cherry and plum. In the finish, mineral notes from the clay and sand-dominated soils are added.

Vinification of Brunello di Montalcino by Talenti

The powerful Brunello di Montalcino from Italy is a single-varietal wine made from the Sangiovese grape variety. The vines that produce the grapes for this wine grow on clay and sandy soils in Tuscany. After the grape harvest, the grapes are quickly taken to the press house. Here they are selected and carefully crushed. This is followed by fermentation in small wood and large wood at controlled temperatures. Fermentation is followed by maturation on the fine lees for several months before the wine is finally drawn off. Ageing in wooden barrels is followed by considerable ageing in the bottle, which makes this red wine even more complex.

Dining recommendations for Talenti Brunello di Montalcino

This Italian wine is best enjoyed at a temperature of 15 - 18°C. It is the perfect accompaniment to boeuf bourguignon, red onions stuffed with couscous and apricots or goose breast with ginger red cabbage and marjoram.