Winery FornacinaBrollume Brunello di Montalcino
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Brollume Brunello di Montalcino from the Winery Fornacina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brollume Brunello di Montalcino of Winery Fornacina in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Brollume Brunello di Montalcino
Pairings that work perfectly with Brollume Brunello di Montalcino
Original food and wine pairings with Brollume Brunello di Montalcino
The Brollume Brunello di Montalcino of Winery Fornacina matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail with seed sauce, baked lamb neck on a bed of vegetables and grapes or prime rib with chervil butter.
Details and technical informations about Winery Fornacina's Brollume Brunello di Montalcino.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Brollume Brunello di Montalcino from Winery Fornacina are 2011, 2010, 0
Informations about the Winery Fornacina
The Winery Fornacina is one of of the world's greatest estates. It offers 6 wines for sale in the of Brunello di Montalcino to come and discover on site or to buy online.
The wine region of Brunello di Montalcino
The wine region of Brunello di Montalcino is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Soldera or the Domaine Casanova di Neri produce mainly wines red. The most planted grape varieties in the region of Brunello di Montalcino are Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Brunello di Montalcino often reveals types of flavors of iron, potpourri or dried fruit and sometimes also flavors of dried rose, berry jam or rose petal.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
