To produce the Brunello di Montalcino DOCG Riserva Conti Costanti fermentation takes place on the skins in temperature-controlled stainless steel tanks and lasts approximately two weeks. After fermentation, the wine remains in oak for 36 months, of which the first 18 were in large Slavonian barrels (30 hectolitre and above) and the second 18 months in French tonneaux (3.5-6 hectolitre capacity). The wine remains in bottle for a further 24 months before release.
Costanti has ten hectares of vineyards just outside the town of Montalcino. They are planted at 400-450 metres above sea level on galestro soil. The vines range from 6-25 years old. The Riserva is made from a selection of the best grapes from the estate’s oldest vineyards.
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.