Fossacolle Brunello di Montalcino DOCG

Cold pre-fermentation maceration took place for 16-20 days in stainless-steel tanks with two pump overs every day. Fermentation was then carried out at temperatures of 30-32°C for 25 days, with natural yeasts in the first part and selected yeasts for the second part. Malolactic fermentation took place in cement vats. The wine aged for two years in a combination of used French and Slavonian oak, with barrels ranging from 225 litres to 25 hectoliters. After the oak ageing, it spent a further year in cement tanks followed by eight months in bottle.

The Fossacolle estate, in the south of Montalcino, comprises four hectares of vineyards of which 2.5 are destined for Brunello. Such is the quality of the vineyards that winemaker Adriano Bambagioni has been able to produce wines which have won numerous accolades over the years. Adriano honed his craft over 10 years working with Giacomo Tachis, the famed oenologist responsible for producing the first Super Tuscan wines. The estate has been owned by the Marchetti family, Adriano’s in-laws, since the 1700s and Adriano’s son, Stefano, now works alongside him.

Adriano’s experience is evident in the supple tannins of his Brunello di Montalcino. His winemaking blends tradition with a modern approach, using both French oak barriques and large Slavonian oak casks for ageing Brunello.