L'Aietta - Brunello Di Montalcino 2020
Price: $94.99
| Producer | L'Aietta |
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| Country | Italy |
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| Region | Brunello di Montalcino |
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| Varietal | Sangiovese |
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| Vintage | 2020 |
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| Sku | 38261 |
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L'Aietta Description
About the wine
Vintage: 2020
Grape: 100% Sangiovese
Region: Toscana
Appellation: Brunello di Montalcino DOCG
Alc/Vol: 14.5%
Production: 1,500 bottles
Harvest: Harvested by hand in late September/early October
Winemaking: Spontaneous fermentation at controlled temperature
Aging: 44 months in Slavonian oak
Fining: None
Filtration: None
Farming: Certified organic
Winemaker
Francesco Mulinari founded L’Aietta in 2001, while still in high school. His family owned a small piece of land where they often went for picnics, dotted with olive trees and a few grapevines. It wasn’t until Francesco discovered that the vines were officially registered as Brunello within the consortium that the idea for a winery began to take shape.
In 2004, he planted additional vines among the steep, rugged terraces of L’Aietta, a site of striking natural beauty where farming is done 100% by hand. The vineyard’s sandy soils are framed by century-old stone walls, and all vines here are trained as alberelli (head-trained), a rare but traditional method in Montalcino that allows for meticulous care of each plant.
Vineyard
L’Aietta has two different vineyard sites: L’Aietta and Castelnuovo. L’Aietta is terraced with century old dry walls, and the vines are trained with the Gobelet method. The soils of the L’Aietta are sandy with westward exposure. Most of the vines were planted in 2004. The cellar at L’Aietta is very small, the smallest in Montalcino. There isn’t much in the way of equipment or technology, just some tanks and barrels. The secret is just having beautiful fruit and passion.
Winemaking
Francesco ferments the juice from his two vineyards separately using native yeasts in steel tanks without temperature control and then ages in 5 or 10 hectoliter Slavonian oak casks. The wine experiences no fining or filtering. All the winemaking and farming is done by Francesco by himself, possible due to his extremely small production.
