Cerbaiona Brunello di Montalcino is a premium, full-bodied red wine that comes from the Montalcino region of Tuscany, Italy. It is created with 100% Sangiovese grapes, picked exclusively from Cerbaiona's own vineyards. The winemaking process involves fermented grape juice that is then aged in oak barrels for about two years before being bottled. This wine boasts dark and intense flavors of black cherry, blackberry, and a hint of dark chocolate, all of which are perfectly balanced with soft tannins and a long, savory finish. Cerbaiona Brunello di Montalcino is a versatile wine that pairs well with a variety of rich, meaty dishes, hearty pastas, and aged cheeses. It is an ideal choice for wine lovers looking for a premium wine with a complex range of flavors.

Tasting Notes

Lustrous ruby with a narrow orange rim. More ethereal but at the same time bags of concentration and raspberry on the nose. Perhaps just a tiny hint of undergrowth. Firm powdery tannins, which are less bitter

About the Winery

Established in 1977, Cerbaiona is one of the most significant Brunello wineries and sought-after locations ever since its first wine bottling in the early years of the ’80s. It was founded by Diego Molinari, a retired pilot from Alitalia. The Cerbaiona vineyards are a legend that has been existing for nearly 200 years. However, with the introduction of the Brunello DOCG, it started gaining even more attention and interest from people all across the globe. The winery attained cult status, attracting global connoisseurs and collectors.

Cerbaiona is listed in the list of the top five wineries in Italy, voted by critics and Brunello collectors alike. The secret to its fame and success lies in the climate surrounding the vineyards and the terroir. The conventional interpretation that takes place in the wine cellar also plays a role. A culmination of the three factors creates a perfect symbiosis of delicious complexity of taste, aroma, and mouthfeel.

The current planting of vineyards in Cerbaiona comprises three principal blocks. They got planted in 1978, 1986, and 2000 with approximately 3,600 plants assigned per hectare for each. After the handover of the winery to the new manager of the estate Matthew Fioretti and the American wine collector Gary Rieschel, replantation programmes of higher density plants began.

The winemaking process at Cerbaiona starts at the vineyards with the separation of the vine rows and blocks. The best berries get selected and stored in pristine condition. Their fermentation ensues using indigenous yeasts for a natural, enriching, and fresh flavour.

Per year, Cerbaiona produces about 10,000-15,000 bottles of the signature wine, the Brunello di Montalcino. Its tastes are distinctly and considerably different than that of other Brunello. It has the unique and unmatched indications of a cru vineyard with the very essence of Cerbaiona mixed in it.

http://www.cerbaiona.com

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