Altesino Brunello di Montalcino Riserva 2006
Sangiovese from Tuscany, Italy
- Ships Thu, Oct 220141002
Wine Style Guide
Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Alcohol By Volume: 14.0%
Alcohol By Volume Guide
Most 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%.
Brunello can only be described as 'Riserva' if it has aged for five years in the cellar. Only produced during the best years, with a limited number of bottles, Brunello Riserva is destined for truly passionate lovers of wine. This garnet red wine has a clear aroma of humus and a broad, complex and ethereal aroma. It maintains such an austere and fascinating character on the palate, emphasising its structure of great depth and power.
"A fine expression of place, this intense red exhibits wild underbrush, iron and raw meat notes complemented by
cherry, raspberry and leather. There’s a firm backbone of acidity and tannins, but this stays balanced, with a long
aftertaste of mineral and spice. Best from 2014 through 2030."
"Good full, bright red. Very pure but subdued nose hints at raspberry, high-pitched spices and blood orange. Tactile, suave and deep, with ripe but firm raspberry and cherry fruit flavors complemented by saline minerality, leather and a strong floral quality that mounts inexorably on the back end. Tighter and higher-pitched than Altesino's two 2007 releases--no surprise in light of the different styles of these two vintage. Really resounds on the aromatic aftertaste. This wine showed even deeper red fruits and spices with extended time in the recorked bottle, combining almost Burgundian perfume with Brunello tannins and structure."
International Wine Cellar
"Complex aromas of dried mushrooms, flowers and dark fruits follow though to a full body with fine tannins and a chocolate, dried meat and dark fruit aftertaste. Wonderful depth of fruit and balance. Drink now."
"The 2006 Brunello di Montalcino Riserva (from Montosoli) is a rich, sumptuous wine bursting with sweet black cherries, incense, licorice and tobacco. The 2006 Riserva boasts fabulous depth to match a full-bodied personality that is highly appealing. With air, the Riserva is approachable today, but it has the depth to continue to evolve for many years. This is a fabulous showing from Altesino. Anticipated maturity: 2016-2026."
The Wine Advocate
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Learn About Altesino Map It
Though the worldwide reputation of Brunello has encouraged a certain conservatism among Montalcino estates, Altesino has always been an innovative leader. The estate pioneered the technique of aging its IGT wines in small French oak barrels, limiting the time spent in oak to enhance each wine's personality. The resulting wines were a groundbreaking improvement over those produced...
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Learn About Tuscany
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...
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Learn About Sangiovese
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...
Read More About Sangiovese