Vineyard soils vary greatly but all are strewn with stony fragments adding mineral richness.
The grapes have been harvested from September 23 to October 04, 2019.
Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.
18 months in big casks and at least three months in the bottle.
Altitude: 280-480 m a.s.l.
Density: 6.600 plants/ha
Training: spurred cordon
Overall, we can state that 2018 was a complex harvest due to the climate trends, which tended to be more humid than average in the past, but with excellent summer temperatures and a very dry period in the months of September and October. Thanks to good underground water supplies, the plants never suffered water stress and ripened regularly. The quality of the grapes was of a very high standard, which leads us to hope for a high quality wine.
Ruby red colour. To the nose, scents of red ripe fruits and black cherries, but also spicy tones and balsamic notes. The taste is warm, elegant, savoury. Long lasting finish with a fruity aftertaste, which are the typical characteristics of the terroir of Brolio.
Alcohol: 14% vol
Total acidity: 5,73 g/l
Total polyphenols (as Gallic acid): 2176 g/l
Net dry extract: 27,13 g/l