To produce the Brunello di Montalcino DOCG Conti Costanti fermentation takes place on skins in temperature-controlled stainless steel tanks for two weeks. The wine ages in wood for 36 months in total, 12 months in medium toasted Allier tonneaux (5 hectolitres) followed by 24 months in Slavonian oak barrels (30 hectolitres). After bottling, the wine remaines in bottle for a further 12 months before release.
The vineyards are planted on galestro soil at altitudes of between 310-450 metres above sea level. The Sangiovese vines are between 6 and 25 years old.
The Costanti family has owned this 10 hectare estate for over 200 years. Andrea Costanti inherited it from his uncle in the mid-1980s and has worked hard to take it to its current position as one of the very best in Montalcino. The style is characterised by a striking elegance and intensity, combining the power of Montalcino with the elegance that comes from vineyards situated at a high altitude in the northern part of the zone. The vineyards are planted over 400 metres above sea level on galestro soil – a soil type that is typical of the area. This friable rock soil is also found in Chianti Classico and is particularly suited to the production of top-quality Sangiovese.