Filo di Seta Brunello di Montalcino expresses the bold yet elegant character of the wilder and darker essence of the area’s cooler north-westerly microclimate. The vines of Sangiovese sit at an altitude of approximately 350 meters, and are carefully cared for to ensure that each plant produces harmonious, balanced yields that allow the grapes to reach optimal ripeness.
Hand sorting takes place in the winery before and after destemming. Fermentation is in temperature-controlled cement tanks with 20 days of maceration on the skins, and natural malolactic fermentation lasts for about 10 days before the wine is rested to separate the lees. The wine matures in oak for approximately 30 months, and after bottling the wine is aged in Castello Romitorio’s temperature-controlled cellars until release.
