The Brunello di Montalcino: is fermented in stainless steel for three weeks. It is then racked into large barrels ( bottle made by Gargalotto and of Slavonian origin) and left to age in cask for forty-two months. A small part of the wine (approximately 17%) destined for Brunello status spends 12 months in small barrel. The wine for the Brunello is selected from the oldest vines and the most well-positioned vineyards. Annual production of Brunello is approximately 1,000 cases.

Wine Advocate 92 - Luigi Anana & the team at La Torre pay extra attention to canopy management in the rainy vintages like 2014 to avoid disease & to make sure enough air gets in & around the cluster for healthy ripening. The 2014 Brunello di Montalcino is a bit shorter on the mid-palate compared to classic years, but the wine does usher forth delicate nuances of dried cherry, potting soil & grilled herb that place it squarely within the realm of mighty Tuscan Sangiovese. A firm tannic backbone & balanced acidity characterize the mouth