Valdicava Brunello di Montalcino (Pre-sale - 1.5L Magnum) 2006
Sangiovese from Tuscany, Italy
Our philosophy is to produce a Brunello that represents the best traditions in structure and aromatics with elegance, harmony and fruit.
James Suckling - "Love the nose on this with blackberries, sweet tobacco, blueberries. Full body, with soft and silky tannins and a light jammy finish. Lots of dark fruits. Long finish. Loads going on in this one. Give it three to five years. Or more."
Wine Spectator - "Though rich and round, the cherry, black currant and violet flavors in this Brunello are pure and focused. This is beautifully textured, displaying bright acidity and refined tannins that drive the long mineral aftertaste. Best from 2012 through 2025."
The Wine Advocate - "The 2006 Brunello di Montalcino flows with gorgeous layers of dark red fruit. This is one of the more muscular, virile wines of the vintage. Slow to reveal its character, the Valdicava Brunello will require significant patience, but I have seen the wine blossom beautifully, even in the smallest of vintages. A blast of iron, smoke, tar, licorice and new leather inform the deep, intense finish. This is a hugely promising, brilliant Brunello from proprietor Vincenzo Abbruzzese, but it needs to be buried in the cellar for at least a few years. Readers who can’t wait should open the wine a few hours in advance, which will allow the fruit to emerge. Anticipated maturity: 2016-2031."
Wine Enthusiast - "Rich and complex with a long aging future ahead, this beautiful Brunello from Valdicava offers tight, crisp acidity, solid tannins and a bouquet that is richly packed with black fruit, cherry, spice, and tobacco aromas. Pair this wine with succulent cuts of beef. "
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Montalcino is home to the opulent of the Sangiovese grape. At our precise latitude of 43 degrees, the warmth of the nearby Tirrean Sea, the protective barrier of the "Monte Amiata," the coolness of the wooded areas, the breeze and the moderate rainfall all coincide to facilitate the growth of these grapes to fragrant, full maturity. Valdicava is located in the Montosoli area which is famous in Montelcino for creating wines with great balance of body and aromas. We pay the utmost attention towards maintaining the individual characteristics of our wine in order to exalt the spirit of the place, the 'genius loci' of our estate. View all Valdicava Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.