Palazzo Brunello di Montalcino 2006
Sangiovese from Tuscany, Italy
Intense ruby red color with persistent bouquet of wild cherry, red jam and coffee. Tannic and soft, offers complexity, density and character.
Wine Spectator - "Appealing for its sweet fruit flavors of cherry and plum, with licorice and mineral elements adding complexity and depth. Chewy and muscular, yet shows a sense of harmony and grace. Iron and tar accents complete the finish. Best from 2014 through 2026. 1,000 cases made."
Cosimo Loia's estate is situated on the eastern slopes of the hills outside Montalcino. The entire property covers an area of approximately 15 hectares (37 acres) at an altitude of 310 meters (about 1,000 feet). Originally from Benevento (in Campania), Cosimo came to "Brunello land" when he married a woman from Montalcino. He fell in love with this part of Tuscany as well, and during the 1980s began to dedicate himself to wine. Palazzo's vineyards encompass 5 hectares (12 acres) and are located next to fine producers like Cerbaiona and Salvioni. There have been major structural changes in the estate over the past few years: the arrival of consulting enologist Fabrizio Ciufoli has raised the quality level, and the production has also benefited from investment that included replacing most of the traditional casks with large Slavonian oak barrels, with a few barriques added for balance. This formula has given new life to the estate, which is now managed by Cosimo's daughter Elia. View all Palazzo Wines
About Tuscany(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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