Brunello di Montalcino Filo di Seta DOCG Castello Romitorio
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The meaning of "Filo di Seta" is Silk Thread, which is at the same time the name of a creek in the forest nearby. The altitude of this forest is 350 meters. The location of the vineyards are carefully chosen and sorted.
Available bottle sizes: 750ml vintage
Varietal: 100% Sangiovese
Area of Production: Tuscany - in the Northern zone of Montalcino
Soil: Sandy, calcareous, sub-alkaline reaction, low nitrogen content and good levels of magnesium
Fermentation: takes place in stainless steel tanks with an initial short period of cold maceration (below 20°C) on the skins for about 15-20 hours. This is followed by up to 20 days of maceration at a higher controlled temperature. Malolactic fermentation that is naturally caused then lasts for about 10 days, before the wine is rested to separate the lees. The wine matures in oak for approximately 36 months, and after bottling the wine is aged in temperature-controlled cellars for approximately 24 months before release.
Alcohol:14.5%
Serving Temperature: 16 degrees C
Pairings: salami, parmesan cheese, lamb, steak
The meaning of "Filo di Seta" is Silk Thread, which is at the same time the name of a creek in the forest nearby. The altitude of this forest is 350 meters. The location of the vineyards are carefully chosen and sorted.
Available bottle sizes: 750ml vintage
Varietal: 100% Sangiovese
Area of Production: Tuscany - in the Northern zone of Montalcino
Soil: Sandy, calcareous, sub-alkaline reaction, low nitrogen content and good levels of magnesium
Fermentation: takes place in stainless steel tanks with an initial short period of cold maceration (below 20°C) on the skins for about 15-20 hours. This is followed by up to 20 days of maceration at a higher controlled temperature. Malolactic fermentation that is naturally caused then lasts for about 10 days, before the wine is rested to separate the lees. The wine matures in oak for approximately 36 months, and after bottling the wine is aged in temperature-controlled cellars for approximately 24 months before release.
Alcohol:14.5%
Serving Temperature: 16 degrees C
Pairings: salami, parmesan cheese, lamb, steak
