Cordella Brunello di Montalcino Screw Cap Nose: Anise

Nose: Anise

enhanced with notes of vanilla

This is done under vacuum and at low temperature to ensure that the wine retains its distinctive body

A benchmark wine of vintage

Cordella Brunello di Montalcino Screw Cap Nose: AniseAs soon as the bunches are harvested, they are carefully selected, destemmed and soft pressed. Maceration lasts 15 days, during which the must is subject to frequent pumping over and delestage to fully extract color, complexity and tannins. The wine completes alcoholoic fermentation at a temperature which never exceeds 30 c (86 f). It is then transferred and completes malo lactic fermentation by the end of the year. Pairs well with salami, aged