Castiglion del Bosco Dainero

The grapes are hand-picked in their high-altitude vineyards before being transported to Montalcino for vinification. The wine is fermented in stainless steel after which it is matured in French barriques for six months before bottling (30% new oak and 70% second use). After bottling, the wine spends a further six months in bottle before release. This process produces a wine which is striking ruby red in colour with excellent balance and finesse. This full-bodied, well-rounded wine releases intense notes of fruit and spice, yet retaining freshness due to the vineyard altitude. This makes it a very versatile food wine - but it loves ragu sauces or rich mushroom dishes. (92pts James Suckling)