Salicutti Brunello di Montalcino Piaggione 2007
Sangiovese from Tuscany, Italy
Intense garnet color with a complete balsamic, spiced and fruity nose. Strong tannic structure with an ample palate. Hints of chocolate and coffee on the finish. Intense and persistent. Recommended with grilled meat and game. Excellent with aged cheeses.
Wine Spectator - "Shows fine depth, from the floral and berry aromas to the sweet cherry and raspberry flavors. Detailed and elegant, with accents of mineral, tobacco and underbrush adding complexity. Features a terrific finish, with a fruit and mineral aftertaste. Best from 2014 through 2025. 670 cases made."
James Suckling - "Intense aromas of mushrooms, plums, meat and spices follow though to a full body, with velvety tannins and a coffee, meat and ripe fruit aftertaste. Made from organically grown grapes. Very enjoyable now but will improve years ahead. "
The Wine Advocate - "The 2007 Brunello di Montalcino Piaggione needs a lot of air for the bouquet to find its focus. Silky tannins frame sweet red berries, flowers and licorice in this mid-weight Brunello. The purity of the fruit is striking, but the aromatics aren't perfectly clean. This is an underachieving effort from one of Montalcino's top properties. Anticipated maturity: 2015-2025"
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Owner Francesco Leanza is a firm believer in total-quality processes and natural farming. This is reflected in his respect for the biological cycles of his plants, which he is convinced leads to vines that produce not only better-tasting fruit and wines, but also benefit the environment and the consumer.
The vineyards and olive groves of Salicutti are set in a large natural amphitheater with a spectacular view of the cultivated fields of Tuscany’s Orcia Valley and the nearby woods of Mount Amiata. In the middle of this charming natural setting lies the Salicutti estate, which prides itself on the production of high-quality wines through the use of traditional, environmentally respectful agricultural methods. Winemaking Process
Leanza’s environmentally sound approach to viticulture shuns chemical intervention in favor of a return to the basics: identifying the optimal terroir, sun exposure and vineyard altitude to produce exceptional wines. Leanza fertilizes his vines and treats vineyard pests using only noninvasive measures, such as under-plowing and natural fertilizers. View all Salicutti 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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