Padelletti Current Releases
All of the Padelleti’s wines follow a consistent harvest and intial fermentation program. After a selection of fruit in the vineyard, the Sangiovese is de-stemmed and lightly crushed before being put into cement vats. The fermentations are always with native yeasts and the macerations are done in cement. How long the macerations are depends on the wine and varies according to the vintage.
Rosso di Montalcino
Of the Padelletti’s six total hectares planted, two hectares are devoted entirely to the production of Rosso di Montalcino. The maceration for the Rosso is at a minimum 14 days but can be up to 21 days, depending on the character of the vintage. It is aged for six to twelve months in large French oak barrels.
Brunello di Montalcino
The Padelletti’s have four hectares from which they produce a Brunello. The maceration is at a minimum of 20 days but can be up to 30 days, depending on the character of the vintage. It is aged for two to three years in large format French and Slavonian oak barrels. The wine is left in bottle for six to twelve months before being released.
Brunello di Montalcino Riserva
A Riserva is not produced every vintage at Padelletti, instead they wait till the right vintage conditions yield all the right elements. The maceration for the Brunello Riserva is the longest in the cellar, usually a full 30 days. The Riserva is also aged longer than the Brunello - three years in large format French and Slavonian oak barrels. It is left in bottle for a full twelve months before being released.