The Sangiovese fruit in Casanova di Neri’s Brunello di Montalcino is bunch-sorted prior to de-stemming and then sorted again grape-by-grape. The maceration and native yeast fermentation take place in open, temperature-controlled vats for 3 to 4 weeks. Oak barrel-aging lasts about 42 months followed by six months in bottle before release.
Casanova di Neri
In 1971, Giovanni Neri founded Casanova di Neri in the eastern part of Montalcino. Over time, vineyards were added in other areas. The first was the Cerretalto vineyard which has a unique terroir in a natural amphitheatre over the Asso river. The winery used its old vines, with small bunches of well-spaced grapes, to create a selection for propagation in their other vineyards.
The first Brunello harvest in the original vineyard was in 1978. Harvests in other vineyards started with Cerretalto in 1981, then Tenuta Nuova in 1993, Pietradonice in 2000 and Ibbianco in 2011. Currently the estate covers a surface of around 500 hectares of which 63 are vineyards, 20 olive groves and the rest arable land and forest.