Brand: Madonna Nera
Wine: Toscano Rosso IGT o “Supertuscan”
Classificazione: IGT
Production area: Montalcino
Soil type: mainly skeleton with the presence of pebbles and clayey sands
Cultivation system: Spurred cordon
Vines used: 60% Sangiovese, 30% Merlot, 10% Cabernet Sauvignon
Harvest: Manual at right ripeness with selection of the grapes
Bottle: Bordeaux 0,75 lt
Vinification:In stainless steel containers at a controlled temperature
Fermentation temperature: 28 ° C Max.
Maceration: from 20 to 30 days
Malolactic Fermentation: Yes
Ageing: In French oak tonneaux, first and second passage, of 5 Hl for 12 months
Clarify: No
Filtration: Yes
Brand: Madonna Nera
Wine: Brunello Di Montalcino
Classification: DOCG
Production area: Montalcino
Soil type: prevailing skeleton with the presence of pebbles and clayey sands
Cultivation system: Spurred cordon
Vines used: 100% Sangiovese
Harvest: Manual at right ripeness with selection of the grapes
Bottle: Borgognotta 0,75 lt
Vinification:In stainless steel containers at a controlled temperature
Fermentation temperature: 28 ° C Max.
Maceration: from 20 to 30 days
Malolactic Fermentation: Yes
Ageing: In French oak tonneaux, first and second passage, of 5 Hl for about 24-30 months
Clarify: No
Filtration: Yes
Brand: Madonna Nera
Wine: Rosso Di Montalcino
Classification: DOC
Production area: Montalcino
Soil type: mainly skeleton with the presence of pebbles and clayey sands
Cultivation system: Spurred cordon
Vines used: 100% Sangiovese
Harvest: Manual at right ripeness with selection of the grapes
Bottle: Bordolese 0,75 lt
Vinification: In stainless steel containers at a controlled temperature
Fermentation temperature: 28 ° C Max.
Maceration: 25 days
Malolactic Fermentation: Yes
Ageing: In French oak tonneaux, first and second passage, from 5-7 Hl for 12 months
Clarify: No
Filtration: Yes
Brand: Madonna Nera
Wine: Brunello Di Montalcino Riserva
Classification: DOCG
Production area: Montalcino
Soil type: mainly skeleton with the presence of pebbles and clayey sands
Cultivation system: Spurred cordon
Vines used: 100% Sangiovese
Harvest: Manual at right ripeness with selection of the grapes
Bottle: Bordolese 0,75 lt
Vinification: In stainless steel containers at a controlled temperature
Fermentation temperature: 28 ° C Max.
Maceration: from 20 to 30 days
Malolactic Fermentation: Yes
Ageing: In French oak tonneaux, first and second stage, for about 42 months
Clarify: No
Filtration: Yes
