Brunello di Montalcino Sorgente

The largest of the three crus at 1.5 ha and around 450 m, named for the underground spring beneath it. Heavy, clayey-sand soils delay ripening here - a lateness the estate treats as an asset in warm years - and the site long fed the estate's Rosso di Montalcino before its promotion to a Brunello cru. Old and newer parcels sit on 420A and SO4 rootstocks; farming is biodynamic (conversion 2018, Demeter 2022).

Spontaneous fermentation in cement at up to 30 C with a 35-day maceration, hydraulic basket press, then 41 months in a 30 hl Mittelberger cask - no fining, no filtration - and 9 months in bottle. Production around 3,700 bottles; the importer sheet repeats the 2019 figure, so treat the count as approximate.

2021 in Montalcino, in the producer's reading: frost-reduced yields, a warm but measured summer, August rains, September day-night swings - a fragrant, precise vintage in the estate's elegant-fresh register. 14.5%.