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Brunello di Montalcino is made 100% from the Sangiovese grape. Traditionally, the wine goes through an extended maceration period where color and flavour are extracted from the skins. Following fermentation the wine is then aged in oak. Traditionally, the wines are aged 3 years or more "in bottle" - large Slovenian oak casks that impart little oak flavour and generally produce more austere wines. Some winemakers will use small French barrells which impart a more pronounced vanilla oak flavour and add a certain fruitiness to the wine.