Tuscany, Montalcino hill. It is here that the Sangiovese grapes, cultivated on soils rich in limestone, clay and schist, reach their qualitative apex. It is not by chance that Brunello di Montalcino DOCG, the world's best-loved Italian red wine, is born here. In this area, the Piccini family conducts vineyards at about 350 metres above sea level. A little corner of paradise where the breezes from the sea help to mitigate the summer heat. The constant movement of air also reduces the humidity level in the vineyards, sheltering the grapes from common fungal diseases. Having reached their ideal ripening point, the grapes are harvested by hand and scrupulously selected. Vinification takes place at a controlled temperature followed by a long maceration on the skins. Once this phase is over, the delicate maturation in the cellar begins. This is a process that lasts for about 5 years, of which at least 36 months in oak barrels. The result is a very classy red, characterised by aromas of dried fruit, sultanas and cane sugar. In the mouth it is full-bodied, with ripe tannins and intense notes of chocolate, coffee and more dried fruit on the finish. A great wine for ageing, it is good today but can safely age for a long time in the cellar. At the table it goes well with roasts, game and mature cheeses.