Brillando Toscana 2006
The grapes for Brillando are harvested in early September. There is a very low yield per acre. The fermentation takes place at low temperatures both in oak and stainless steel. Enologist Hayo Loacker then transfers the wine to both barrique (small French oak) and botti (traditional, large Slavonian oak) for up to two years of refinement. This is followed by about six months of additional aging in the bottle. Biodynamic.
Brillando has taken the Italian wine scene by storm. The first release was one of the least expensive wines to be rewarded with 2 red glasses by the Gambero Rosso. You can enjoy Brillando young and fresh, but it has the size and structure to develop in the bottle for a decade. Brillando is always made in accordance with organic and biodynamic practices, both in the vineyards and at the winery. Fewer than 3,700 cases of Brillando are produced annually, and only in exceptional vintages. Entirely organic and biodynamic.