Brunello di Montalcino, 2013

French Vintner Pierre-jean Monnoyer is producing natural wines that are the expression of the “Terroir” of Montalcino in Tuscany, Located just a kilometre beneath the medieval Fortress of Montalcino at an altitude of 365 meters, Casa Raia sits on a hill surrounded by vignards and olive groves. Cultivation is done by hand rigorously selecting and cleaning each bunch of grape thoughout the maturation process and harvest. The pruning method are cordon royat on our 25 years old vines supertuscan “bevilo”; and double cordon on our 50 years old vines producing Brunello di Montalcino. No pesticide, herbicide or chemicals are used, as we aimed to maintain the biodiversity and natural balance on the entire estate, allowing the fermentation to start with its own natural yeast.
During Harvest, the hand picked grapes are destemmed on the wine cellar's rooftop and fall into the fermentation vats by gravity, without the use of a pump or a crusher, allowing us to bring full berry into the fermentation vats, for longer extraction. The maceration happen in french oak 30hl during 4 weeks for the Brunello, 3 weeks for the Bevilo. The Temperature of the fermentation process is managed using the techniques of pumping over and délestage. The ageing take place in french oak foudres, tonneaux and barriques. Bottling is done in the cellar, without filtration. The azienda include 4 ha vignards, sangiovese, cabernet, merlot and cannaiolo in Montalcino and castiglione d orcia