Rosso di Montalcino, Podere Brizio
Cold pre-maceration with the skins for 48 hours. Alcoholic fermentation and maceration with the skins for 10-15 days with temperature control (never over 28-30 degrees Celsius). Spontaneous malolactic fermentation. The wine matures in oak casks of a capacity of 36 and 50 hectolitres for 12 months. Finishing in the bottle for 6 months.