Ventolaio Brunello di Montalcino opens with a fine and delicate appearance. Extremely classic and territorial, the aromatic profile features notes of wild berries, spices, and licorice. The palate is soft, silky, and compact. Luigi Fanti is the owner of the Ventolaio farm, now in its fifth generation. Ventolaio is located in the southern quadrant of Montalcino, on a wind-swept hill overlooking the Abbey of Sant'Antimo. The farm is family-run: Luigi, his wife, and their two children are all involved in the project and personally manage all stages leading to the creation of Brunello di Montalcino with a classic style. The Sangiovese grapes from Ventolaio ferment without the use of commercial yeasts on their skins for 30 days in steel tanks. The aging process is the most traditional in the denomination: 48 months in 30 hl Slavonian oak barrels. An intense, broad, fruity nose precedes an elegant palate with long persistence, silky tannins, and good freshness.
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Ventolaio Brunello di Montalcino opens with a fine and delicate appearance. Extremely classic and territorial, the aromatic profile features notes of wild berries, spices, and licorice. The palate is soft, silky, and compact. Luigi Fanti is the owner of the Ventolaio farm, now in its fifth generation. Ventolaio is located in the southern quadrant of Montalcino, on a wind-swept hill overlooking the Abbey of Sant'Antimo. The farm is family-run: Luigi, his wife, and their two children are all involved in the project and personally manage all stages leading to the creation of Brunello di Montalcino with a classic style. The Sangiovese grapes from Ventolaio ferment without the use of commercial yeasts on their skins for 30 days in steel tanks. The aging process is the most traditional in the denomination: 48 months in 30 hl Slavonian oak barrels. An intense, broad, fruity nose precedes an elegant palate with long persistence, silky tannins, and good freshness.
