# Filo di Seta Brunello di Montalcino (2017)

- **Producer:** Castello Romitorio
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Tuscany, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €95
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, black cherry, black plum, cooked fruit, red cherry, dried fruit, cloves, cedar, vanilla, tobacco, leather, earth, forest floor, wet leaves

## About this wine

Filo di Seta Brunello di Montalcino 2017 from Castello Romitorio is a 100% Sangiovese wine from the Montalcino DOCG appellation in Tuscany. The name 'Filo di Seta' translates to 'Silk Thread,' reflecting the wine's refined texture. The vineyard is situated on the lower slopes of Romitorio, directly in front of Montosoli hill, in a cooler, north-westerly microclimate at an altitude of about 350 meters. This isolated mountain vineyard is surrounded by forests and Mediterranean shrub oak. The estate, Castello Romitorio, was founded by artist Sandro Chia, and is now managed by his son Filippo Chia, with a philosophy centered on respecting the land and biodiversity. The wine's labels feature Sandro Chia's artwork.

## Interesting facts

- Vineyard is surrounded by forests and Mediterranean shrub oak.
- Name 'Filo di Seta' means 'Silk Thread' in Italian.
- Vineyard is located at approximately 350 meters altitude.
- Labels feature artwork by artist Sandro Chia.

## Food pairing

The wine's full body and firm tannins are well-suited to rich, protein-heavy dishes, where they can soften and integrate. The bright acidity cuts through the richness of meats and cheeses, while the wine's inherent savory and earthy notes complement game and robust flavors.

## Wine making process

The winemaking process for Filo di Seta Brunello di Montalcino 2017 begins with hand-harvesting and rigorous selection of grapes, ensuring low yields for optimal ripeness. Fermentation takes place in cement vats or stainless steel tanks, starting with a cold maceration period followed by controlled temperature maceration for up to 20 days. Malolactic fermentation occurs naturally over about 10 days. The wine then ages for approximately 30 months in large barrels and French oak. Post-bottling, it rests for at least 12 months in the estate's cellars before release, meeting the stringent aging requirements for Brunello di Montalcino.