Brunello Di Montalcino Montosoli

Altesino Brunello Di Montalcino Montosoli pairs phenomenally with fine roast leg of lamb with rosemary, pot roast pheasant, roast squab with truffles or “bistecca alla fiorentina”, Tuscan-style steak, ideally sourced from the indigenous “Chianina” beef. More rustic dishes such as Tuscan sausages and beans or pappardelle with wild boar (“cinghiale”) or hare (“lepre”) sauce also pair very well. Cheese should be kept simple: aged pecorino or parmesan are ideal.

In the heart of southern Tuscany, forty kilometers south of the City of Siena, far from heavy traffic routes and the main industrial areas, the landscape of Montalcino has remained unchanged and mostly wild. The area where the wines of Montalcino are produced coincides with the historical borders of the Municipality of Montalcino. Here man has successfully created a respectful relationship with nature, protecting it over the years from illegal construction and property speculation, leaving the charm and magical appeal of an uncontaminated area unchanged over time. In 2004, UNESCO declared this unique cultural environment a World Heritage Site. Montalcino and its wines are an inseparable combination, based on old traditions and culture, which has shaped the landscape and strongly influenced its socio-economic development. “Azienda Agricola Altesino” (winery and farm) is situated in this unique context.

Six plots extend on a total surface area of approximately 100 hectares, half of which are vineyards (50 hectares). These plots constitute the productive heart of the estate. One parcel to the north - Altesino, one to the northeast - Macina, two to the northwest - Cerbaia and Montosoli (the first Cru in the history of Brunello di Montalcino and always famous for the production of wines of extreme elegance), one in the area of Sant'Angelo in Colle - Pianezzine and, finally, one in the area of Castelnuovo dell'Abate - Velona. In addition to Sangiovese, which makes up the majority of the vineyards (used for the production of Brunello, Rosso di Montalcino and Palazzo Altesi), Cabernet Sauvignon and Merlot are grown (which, blended with Sangiovese, give the Alte d'Altesi and Rosso di Altesino), as well as Trebbiano and Malvasia (for Vin Santo), Vermentino, Chardonnay and Viognier for the production of Bianco di Altesino.

Altesino Brunello Di Montalcino Montosoli is aged for at least 24 months in Slavonian oak casks and 4 months in the bottle.

After being harvested by hand, the grapes are taken to the cellar, where fermentation and maceration last for approximately 5-7 days with 14-21 days of maceration on the skins.