Gin, Plum Wine, Aperol, balsamic, orange zest

Smooth Operator

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. Complex entrance, elegant and well-integrated tannic texture, lively acidity. Small red fruits are present, followed by notes of chocolate and eucalyptus, the aromatic part is perfectly integrated with balsamic notes. Long persistence.

Begin by carefully harvesting 100 kg of fully ripe Sangiovese Grosso grapes from the vineyard. Ensure grapes are free from any rot or disease.

Harvesting Grapes

Once harvested, crush and destem the grapes to release their juice. This will be the base for your wine.

Crushing and Destemming

Transfer the crushed grapes into a fermentation vessel. Add 5 g of yeast to initiate fermentation. Allow it to ferment at a controlled temperature (around 25-30°C) for 10-14 days.

Fermentation

After fermentation is complete, press the wine to separate the liquid from the solids. This will yield your young wine.

Pressing

Add 10 g of bentonite to the young wine to clarify it. Stir gently to ensure the bentonite is fully integrated and let it sit for a few days.

Fining

Transfer the wine into oak barrels for aging. Let it mature for at least 24 months, allowing it to develop complex flavors of small red fruits, chocolate, and eucalyptus.

Aging

After aging, carefully siphon the wine into bottles, ensuring minimal exposure to oxygen. Seal tightly to preserve its characteristics.

Bottling

Once bottled, let the wine rest for at least another 6 months before enjoying. Serve at the appropriate temperature and savor its complex flavors.

Enjoying

Sangiovese Grosso grapes

Yeast

Oak barrels for aging

Bentonite (fining agent)

FANTI BRUNELLO DI MONTALCINO

100% Nebbiolo. A medium body vintage, bright red fruit and spicy notes with a balanced tannic finish. Aged 24 months in large oak casks.

PRODUTTORI del BARBARESCO

Corvina, Rondinella & Molinara. This deep ruby-red wine has powerful, complex aromas of dried plums and balsamic (anise, fennel, mint) traces. Quite dry (not sweet) on the palate, soft and with bright acidity, the wine shows flavors of baked cherry, chocolate and cinnamon. Structured but noble, delicate tannins precede a long finish.

MASI COSTASERA AMARONE

Stella Rosa Moscato D'Asti (750ML)

McManis Monterey Pinot Noir

Stoller Oregon Pinot Noir Rosé

Banfi Chianti Classico Riserva

Make FANTI BRUNELLO DI MONTALCINO Recipe in just 2h . 100% Sangiovese Grosso. Complex entrance, elegant and well-integrated tannic texture, lively acidity. Small red fruits are present, followed by notes of chocolate and eucalyptus, the aromatic part is perfectly integrated with balsamic notes. Long persistence.

Fanti Brunello Di Montalcino Recipe

Descriptors

Tasting Notes

Food Pairings

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