Col di Lamo Brunello di Montalcino, 2012 vintage — a mature dry red Sangiovese from Tuscany.
Tasting Notes
A mature Brunello with an evolved bouquet: dried cherry, tobacco, leather, mushroom and spice; soft, rounded tannins.
Vineyards
The vineyards are located on the slopes of the Montalcino hills at an altitude of about 300 meters above sea level. The soils are predominantly clay and lime, which contributes to good drainage and optimal ripening of grapes.
Production Method
The wine is aged in oak barrels (from 20 to 24 months), which gives it a complex aroma and texture. In addition, an aging in bottles is carried out to develop the character and harmony of the wine.
The winemaking process involves strict control at all stages - from harvesting to fermentation and aging. Fermentation occurs at a controlled temperature to maximize the aromatic potential of the grape variety.
Food Pairing
Game, truffles, mushroom risotto, aged cheeses.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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