Famed for their longevity, the wines of Brunello di Montalcino are crafted with a view to keeping flavours as vivid, accessible and appetising as possible. Juices are vinified on skins for two to three weeks in fermenters. Upon completion, batches are treated to a natural malolactic, largely dictated by seasonal influences, over the course of a few weeks or months. Wines are matured two and a half years in a combination of barriques and larger format oak, followed by the final assemblage, bottling and a further term of ageing.