This Brunello which was offered to me (by friends at a neighbouring table) at the end of a wine dinner in which we explored some lesser known grapes of Europe, comes from fruit grown on vineyards between 150-350m elevation in Castelnuovo dell'Abate south east of Montalcino. After fermentation, it is aged for 24 to 36 months in a mix of Slavonian and French oak barrels before bottling and undergoes another 6 months minimum bottle aging before release. The wine was a deep ruby, with a sweet acid fruity nose. The sweet acid fruit carried on to into the palate accompanied by a smattering of tannins, yielding to an acid slightly tannic backbone giving ample support.
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