# Brunello di Montalcino Filo di Seta (2019)

- **Producer:** Castello Romitorio
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Tuscany, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €133
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** red plum, red cherry, black plum, black cherry, vanilla, butter, cloves, cedar, dried fruit, tobacco, earth, leather

## About this wine

Brunello di Montalcino Filo di Seta Castello Romitorio 2019 is a 100% Sangiovese from Montalcino, Tuscany. The wine's name, 'Filo di Seta' or 'Silk Thread,' is inspired by a local creek and signifies a rigorous selection from a particular vineyard. The label is an original oil painting by the estate's owner, artist Sandro Chia. Castello Romitorio was founded in 1984 by Chia, who sought to create terroir-driven wines that express the unique characteristics of Montalcino, emphasizing harmony with nature and the preservation of old Sangiovese vines. The vineyard is situated at approximately 350 meters altitude with a northwesterly exposure, on soils rich in slate, galestro, clay, and albarese.

## Interesting facts

- Label art by owner Sandro Chia.
- 'Filo di Seta' means 'Silk Thread'.
- Vines at 350m altitude.
- Slate-rich soils.

## Food pairing

The wine's substantial tannins and full body are well-suited to rich protein dishes, where they can bind with and soften the meat's proteins. High acidity provides a refreshing counterpoint to fatty elements, cleansing the palate. Earthy notes in the wine can complement mushroom or truffle components in dishes.

## Wine making process

The winemaking process for Brunello di Montalcino Filo di Seta Castello Romitorio 2019 begins with manual harvesting and meticulous sorting of grapes. Fermentation takes place in temperature-controlled stainless steel or cement tanks, involving a short cold maceration followed by up to 20 days of maceration at higher controlled temperatures. Spontaneous malolactic fermentation occurs over approximately 10 days. The wine then undergoes aging in oak for around 30 months. Following bottling, it rests for at least 12 months in the estate's cellars before release. The producer emphasizes a philosophy of working in harmony with nature and preserving biodiversity.