The Sangiovese grapes for the production of the Brunello di Montalcino, after a vinification at controlled temperature that lasted 15 days, have arrived at the end of their cycle.
Before everything, the first pressing of the wine is removed, after which the pomace, together with a part of the wine, is sent to be pressed.
In the two glasses, there is the same wine, before and after the filtration, which is done in order to obtain limpid wine to be utilized for routine analysis.
As one can see, the filtered wine has a rich, nice color and in a not easy vintage like this one it is the synonym of healthy grapes that have arrived at ripening with high levels of extractable anthocyanins.
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