Brunello di Montalcino Piaggione

The steep hillside that gave the cru its name ("piaggione" - big slope): 1.2 ha facing east-by-southeast at 420-450 m on fossil-rich calcareous marl, split by a terrace into two homogeneous parcels - the original 1994 planting on spurred cordon and the 2007 "Piaggione Alto" on Guyot. Biodynamically farmed (conversion 2018, Demeter 2022).

Spontaneous fermentation in cement at up to 30 C with a 37-day maceration, hydraulic basket press, then 41 months in a 40 hl Garbellotto cask - no fining, no filtration - and 9 months in bottle. Around 5,100 bottles plus magnums per the importer sheet.

2021 in Montalcino, in the producer's reading: spring frost trimmed yields, a warm but measured summer, August rains, and September's day-night swings for aromatic lift - fragrant and precise, elegant-fresh rather than powerful. The label says 14.5% (the tech sheet's analysis reads 14.83).