Fermentation takes place in stainless steel tanks, lasting between 18 and 24 days, including the period of maceration on the skins. Fermentation is temperature-controlled, maintained between 28 and 30°C, and daily chemical analyses are carried out to monitor the process. Punching down is carried out manually every day, whilst racking is performed using gentle pressing. After malolactic fermentation, the wine undergoes spontaneous clarification without filtration. Ageing takes place in Slavonian oak barrels, ranging in volume from 11 to 40 hl, for a period of 36 months.
Lisini’s Brunello presents a deep ruby red colour with great brilliance. On the nose, it is an explosion of aromas: starting with the elegance of a bouquet of roses, moving on to notes of undergrowth, and vanilla tones that never become tiresome. The palate is captivating and assertive, without compromising on elegance.
An ideal wine for Sunday lunch, to be enjoyed with red meats such as Florentine steak and stews.
To fully appreciate its style, this wine should be served at a temperature of 18–20°C.