Camigliano Brunello di Montalcino 2007
Sangiovese from Tuscany, Italy
Great structure with intense ruby red color and garnet reflections. It offers the palate an elegant, dry and velvety taste. This is a wine that gives good results from the time of release, although it is capable of improving over many years in a bottle as the aromas develop and the tannins soften.
Perfect for game, roasted meats and mature cheeses.
Wine Spectator - "Tight and compact, offering bright cherry, raspberry, plum and underbrush flavors. It shows intensity and grip, finishing with fruit and fine tannins. Best from 2014 through 2027."
Wine Enthusiast - "This Brunello opens with a sweet nose of bright cherry fruit, mocha and vanilla bean. The wine’s flavors are more savory, with some background notes of forest floor and wild mushroom. The mouthfeel is firm and steady, but also fresh and compact."
Vinous / Antonio Galloni - "The 2007 Brunello di Montalcino is a big, fleshy wine endowed with considerable richness and volume. Layers of dark red fruit, crushed flowers, licorice and tobacco are woven together beautifully in this expressive, generous Brunello."
International Wine Cellar - "Medium bright red. Captivating perfume of red fruits, minerals and flowers reminded me a bit of Burgundy. Supple, ripe and expressive, with a seamless, gentle texture but also excellent cut and definition to the flavors of red fruits and flowers. A very fresh and juicy midweight, especially in the context of the year, with a lightly peppery nuance lifting the finish. I like this style."
James Suckling - "A wine that shows cocoa, dried cherries and strawberries, with a full yet refined texture. Subtle and flavorful. Drink now. "
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Camigliano is one of the most historic estates in Montalcino. Acquired in 1957 by entrepreneur Walter Ghezzi, Camigliano was converted over time to the production of high quality wines, in particular of Brunello di Montalcino. The 1,300 acre estate is planted with over 220 acres of vineyards, 200 of which are Sangiovese vineyards.
His son Gualtiero put a lot of effort into the modernizing the company. Through the construction of a new subterranean cellar and the demolition of the previous building, Camigliano restored streets and panoramic views, and regained an astonishing landscape of the high Maremma for the medieval town of 32 residents.
The new cellar is fully equipped with modern technology. Its exposure together with its ventilating system ensures a consistent, cool temperature and ideal humidity. Wine is kept in tubs with refrigerating bands with a total capacity of 4,000 hectoliters. There are also Slavonian oak barrels with a capacities of up to 150 hectoliters that give the right amount of oak influence while retaining the distinct character of this Montalcino microclimate.
Camigliano’s annual production of 350,000 bottles is predominantly Rosso di Montalcino and Brunello di Montalcino. Camigliano also makes a limited production of Gualto Brunello di Montalcino Riserva and Campo ai Mori Sant’Antimo. View all Camigliano 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.
Customer ReviewsSign In to Add Your Review33 out of 5 stars