Le Macioche Brunello di Montalcino 2003
The grapes that went into this Brunello spent 20-25 days on the skins in wooden tanks, coloring the wine an intense ruby red with garnet reflections. After fermentation the wine spent 36 months ageing in oak casks (40 hectolitre capacity), layering the spicy bark notes onto the typical, penetratingly fruity aroma of ripe prunes and mulberries.
Powerful and persistent on the palate, the natural grape tannins combine very well with the sweeter wood tannins. Full-bodied and well-structured, the wine has a strong, sapid finish. It pairs excellently with structured red meat dishes and aged cheeses.