Madonne Delle Grazie owes its name to the nearby church of 1200, where the company's historic vine grows. A particular selection of these best grapes, grown in mineral soils of sea sand, is pressed and left to ferment completely still in allier oak vats for about 20/22 days, at a temperature of about 30 degrees that reaches after 5 days. It ages in large oak barrels for about 41 months, during which it tries to preserve the natural aromas of Sangiovese without letting wood prevail. After 10 months from bottling, Brunello Di Montalcino Madonna Delle Grazie is ready to reach the greatest wine lovers.
