ブルネッロ・ヴィーニャ・デリ・アンジェリ 2004 - LA GERLA (ラ・ジェルラ) 750ml x １本 ANTICHI BARONATI and medium-aged cheeses

and medium-aged cheeses

and minerality derived from volcanic soils

醸造方法： それぞれのブドウ品種は別々に発酵（24−26℃で約15日間）させ、ステンレスタンクで約10日間マセラシオンを行います。その後スラヴォニアオークの樽（600L）に移し、ＭＬＦ発酵。続いて2日ごとのバトナージュを約9ヶ月行い、最後に桜の木樽にて3−4ヶ月熟成させます。

The aroma is distinguished by its complexity and refined style

ブルネッロ・ヴィーニャ・デリ・アンジェリ 2004 - LA GERLA (ラ・ジェルラ) 750ml x １本 ANTICHI BARONATI and medium-aged cheesesThe aroma expands with notes of red cherry, black strawberry, and a bouquet of red flowers. It has a mellow mouthfeel and excellent texture, with delicate acidity and tannins that gently melt, followed by a salty, pleasant aftertaste of calcareous minerals. Classification: Brunello di Montalcino Riserva DOCG Grape Variety: 100% Sangiovese Grosso Tasting Comment: Layers of ripe cherry, plum, violet, and sweet spice aromas spread out. Concentrated fruit