Name: Aroma on Bryants Brunello Di Montalcino, Camigliano, Toscana DOCG, 2020 Recipe
Cook time: 4 h
Total time: 4 h
Yield: 750 servings
Cuisine: Italian
Ingredients: 100 kg Sangiovese Grosso Grapes; 5 g Yeast; 50 mg Sulfur Dioxide

ITALIAN MARGARITA

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

100% Sangiovese Grosso, intense bouquet and balanced tannins

Harvest the Sangiovese Grosso grapes when they reach optimal ripeness, usually in late September to early October.

Harvesting

Destem and crush the grapes to release the juice. This can be done using a mechanical crusher or by hand.

Crushing and Destemming

Transfer the must (juice, skins, and seeds) to fermentation tanks and add yeast. Allow fermentation to occur for about 7 to 10 days at controlled temperatures.

Fermentation

After fermentation, press the wine to separate the liquid from the solids. Use a wine press for this process.

Pressing

Allow the wine to undergo malolactic fermentation to soften acidity. This usually takes a few weeks.

Malolactic Fermentation

Transfer the wine to oak barrels for aging. This will typically last for at least 24 months to develop the flavor profile.

Aging

After aging, filter and bottle the wine. Allow the bottled wine to age further before release.

Bottling

Sangiovese Grosso Grapes

Yeast

Sulfur Dioxide

Brunello di Montalcino, Camigliano, Toscana DOCG, 2020

Crème Liqueurs

Grappa

Cognac & Armagnac

Fortified/Dessert Wines

Amaro

Vanilla gelato, hot espresso, chocolate ganache, whipped cream

Affogato

Make Brunello Di Montalcino, Camigliano, Toscana DOCG, 2020 Recipe in just 4h . 100% Sangiovese Grosso, intense bouquet and balanced tannins

Brunello Di Montalcino, Camigliano, Toscana Docg, 2020 Recipe

Descriptors

Tasting Notes

Food Pairings

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