The 2009 vintage was awarded 97 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Brunello di Montalcino (see blue link below).
Pian dell'Orino BdM 2009 - Feb 2018 Decanter review
Individual berries were carefully hand selected in the vineyard as well as on the sorting table to ensure that only ripe and firm berries made their way into the fermentation vats.
After the grapes were destemmed they very carefully separated the best grapes from dried or too ripe grape berries, from leaves, stalks and insects. Then they were transferred to the barrel for vinification where the fermetation started after two days. It is their practice never to add sulphur to the grapes or cool them down in order to delay fermentation. On the second day, spontaneous fermentation caused by the grapes’ inherent yeast content started quite tumultously reaching a maximum temperature of 35°C, but then slowed down a lot towards the end. Then the must macerated another 2 weeks before the young wine was transferred into 30 hl Slavonian oak casks where it matured for 46 month. The malolactic fermentation took effect in the oak barrels. Neither artificial yeast or bacteria nor any other enzymatic or technological additives were used during the whole process of transformation of the wine in order to maintain the authentic and characteristic taste of both the vineyards and the vintage.
After maturing in the barrels, when the wine becomes stabilized and appears brilliant, it is bottled without using a filter. The wine is left to mature in the bottle for at least one year before labelling and release.