Filo di Seta Brunello di Montalcino expresses the bold yet elegant character of the wilder and darker essence of the terroir typical of the north-westerly area of Montalcino.
The old vines of Sangiovese 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 maceration on the skins, and is followed by spontaneous malolactic fermentation.
The wine is then rested to separate the lees. Aging takes place in oak for a minimum of 24 months and, after bottling, the wine matures for a minimum of 4 months in Castello Romitorio’s temperature-controlled cellars.