La Rasina, Brunello di Montalcino 2018

The wine ferments in stainless steel during the first 15 days and is frequently pumped-over. At the end of the alcoholic fermentation, the wine is placed in barriques for 12 months. During this period malolactic fermentation takes place and the wine is racked several times. Subsequently it is moved to large 20-40 hl barrels where it rests for another 14 months. After this period, the content of the various large barrels is assembled and the mass is left to rest for another 10 months. Finally, bottling takes place and the product is allowed to settle in bottle for another 6 months.

Sante Mantegnoli acquired the land for which he would name his farm 'La Rasine' in the mid-1970's. Vasco, his son, then purchased the land just 10 years later with a vision of crafting natural, prestigious Brunello. Grandson Marco, has led the company since 1997 with the values of sincerity, authenticity, and above all else, humility. He understands the farming roots of both the land and his own family, prompting his pursuit of an elegant and accessible Brunello.

The winery is simple and down to Earth, resembling a small boutique. At its core, La Rasina is about sticking to modesty and finesse in the face of the ego that can be associated with prestigious winemaking in Montalcino. A couple years ago, the winery also received its ICEA organic certification, making the Rosso di Montalcino its first officially organic wine.