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They might have been grown in different vineyards spread out over the Gaja estate, but every grape that is blended to create the Pieve Santa Restituta Brunello di Montalcino is of the Sangiovese variety. Fermented and macerated separately for three weeks then a further two years in oak barrels, they’re then combined in concrete vats where they’re left to mature for six months. It’s this process that creates the wine’s distinctive flavour marrying tart cherry with wood notes and herbs.
