Brunello di Montalcino DOCG 1993 - Fattoria dei Barbi

The de-stemmed grapes underwent a sudden drop in temperature up to 16 ° C, in a CO2 protected environment. This cooling process of the grape skin allows to obtain a greater extraction of the content in anthocyanins and polyphenols. The normal alcoholic fermentation lasted for about 16/17 days at a controlled temperature of 27 ° - 28 ° C. The racking was followed by malolactic fermentation and subsequently the wine was placed in wood of medium-small capacity (2.25 hl - 15 hl) which was followed by the passage in barrels with a higher capacity.