2016 Val di Suga Brunello di Montalcino, Tuscany, ItalyABOUT THIS WINE Sangiovese Grosso from the Val di Suga vineyards in Montalcino in its three historic zones. (35% from Vigna del Lago40% from Poggio al Granchio 25% from Vigna Spuntali). Fermentation and maceration take place at a controlled temperature of 2530C (7786F) in 150hl stainless steel for 20 25 days. 100% Malolactic fermentation. Aged for 24 months in Slavonian oak barrels and 12 months in concrete tanks before spending at least 12 months in

Long before we had fancy French oak barrels or stainless steel temp control fermenters

the other near Puligny is fine with 20% limestone

100% Riesling from Hergottsacker (This name suggests that the location was owned by the church at the end of middle ages)

Crisp yet textured

always at the head of Vietti brand

The Coury Clone’s origin is deeply rooted at Hyland

or chèvre

less so the character of the vineyard

now joined by their energetic children Giuseppe

surrounded by its vines

When regulations finally changed to allow Chianti Classico to be Trebbiano-free

the wine producer associations to which they belong