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The 2016 Brunello di Montalcino from Ciacci Piccolomini d'Aragona places savory herbs
Weich und saftig Angriff mit Aromen von schwarzen Früchten
bei kontrollierten Temperaturen von 27 bis 28 °C im Edelstahltank vergoren und ohne Holz
Die “prise de mousse“ erfolgt bei niedriger Temperatur in Druckbehältern
Auch die Flasche wurde sorgfältig ausgewählt
2017 Pintia Bodegas Pintia - aus dem Hause Vega-Sicilia Falstaff 93 Punkte The 2016 Brunello di MontalcinoParker: 94+ Toro (almost) didn't suffer the frost of 2017 that decimated Ribera del Duero, and in that early harvest, the grapes for the 2017 Pintia were picked between September 6th and 17th trying to keep the freshness and acidity. They also did a softer extraction, reduced the percentage of wine that went through malolactic in barrel and used less American oak for the levage, trying to achieve a more elegant wine. Still the wine is ripe, juicy,
