Val di Suga Brunello di Montalcino 2006
Sangiovese from Tuscany, Italy
The color is a deep ruby red with garnet hues. On the nose, it is very rich and complex with scents of wild berries and spicy, toasted notes. On the palate, it is powerful yet very elegant, with a persistent finish.
Ideal with game, roasted and grilled meats and medium strength cheeses.
Wine & Spirits - "Blended from three estate vineyards in Montalcino, this is a wine of subtle fragrance and delicacy. It feels complete and harmonious, its power hidden, delivered with finesse. Dark in tone, it behaves like an essence of plum skin and black minerals, while underneath there is plenty of extract to ground it, carrying the flavor through a long, supple finish that warms the soul rather than the throat."
The Wine Advocate - "The 2006 Brunello di Montalcino is a rich, deep, powerful wine. Layers of dark fruit melt into tobacco, mocha, dried flowers and mint in this muscular Brunello. The wine’s richness flows through to the generous, enveloping finish. This is a strong effort from Angelini. It will be fascinating to see where the estate’s top label ends up in 2006. Anticipated maturity: 2014-2026. "
International Wine Cellar - "Bright medium red. Plum and marzipan on the nose. Supple, suave and moderately concentrated. Boasts a rich, seamless, accessible texture and an almost chocolatey ripeness, but seems almost too easygoing today. That's hardly a complaint, as this wine finishes with suave tannins and lovely persistence."
James Suckling - "Aromas of cedar and milk chocolate with berries and cherries. Full body, with velvety tannins and a chewy finish. Better in a year or two but so delicious now. "
Wine Enthusiast - "Still young and nervous, this wine needs a few more years of cellar aging. There’s great potential here thanks to the wine’s natural aromas of cassis, dried fruit, cherry and toasted nut. In the mouth, it is tart, crisp and long-lasting."
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Val di Suga Winery
Val di Suga is one of Tenimenti Angelini’s family-owned triad of estates in Tuscany. Located near the ancient hill-town of Montalcino, Val di Suga is the only winery in the region with three vineyards in each of the microclimates surrounding the hill. The property encompasses 250 acres, of which 140 are planted in high-density vineyards (7,600 vines/hectare). Each vineyard has its own unique exposure and soil composition, combining to make a wonderfully balanced and complex Rosso di Montalcino. View all Val di Suga 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.
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