Verbena Brunello di Montalcino Le Pope 2015 - Tuscany, Italy - Sangiovese
The vinification process looks to maximize color extraction with a short maceration, generally less than one week, to achieve a high level of elegance and velvety texture of the tannins. The first 24 hours of fermentation take place at a controlled temperature of 35��C, then continues for another 8 days at a temperature of 30��C. Pumping over 4x per day. 20% of the malolactic fermentation is carried out in French oak barriques and 80% in steel tanks.
The aging differs from regular Brunello. The wine does not sit in 225 liter French oak barrels. Instead, it is racked into 30hl (800 gallons) casks of Slavonian oak (more precisely from the part of the forest in the Austrian territory). It remains in cask for 3 years of aging before release.
James Suckiing 95 points - Lots of blue fruit with black-cherry and black-truffle aromas that follow through to a full body with round and velvety tannins aof ripe fruit and creamy undertones. The tannins just melt into the wine. Drink in 2022, but already so delicious.