Altesino Montosoli Brunello di Montalcino (3 Liter Bottle) 2013
-
Wine
Enthusiast -
James
Suckling -
Wine
Spectator -
Robert
Parker - Decanter
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Wine Enthusiast
Enticing aromas of ripe berry, chopped herb, new leather, tobacco and a whiff of eucalyptus all mingle together on this gorgeous, vibrant red. The stunning, savory palate boasts juicy red cherry, pomegranate, white pepper and star anise while firm refined tannins and vibrant acidity lend structure and balance. It’s already extraordinary and elegant but also young and primary, so give it time to fully develop. Drink 2023–2043.
-
James Suckling
Opulent aromas of plum, dark berry, flower and sandalwood. Full body. Dense yet vivid and energetic. Wonderful exotic character and intensity. Great finish. Drink in 2021.
-
Wine Spectator
Balsamic notes of juniper, sage and eucalyptus are buried underneath the cherry and plum fruit in this expressive, supple red, which is dense and well-structured, with excellent balance and a long iron and saline aftertaste. Just a tad richer and broader than the blended Brunello. Best from 2021 through 2038.
-
Robert Parker's Wine Advocate
This celebrated single-vineyard wine follows through with many of the attractive themes presented in the base Brunello, only you get more robust intensity and power here. The 2013 Brunello di Montalcino Montosoli is slightly more angular and edgy. You don't get the same immediate silkiness that you find in the non-vineyard-specific alternative. This wine plays up its structure with firm tannins and solid building blocks of red fruit and spice. There is a sweet note of clove or cinnamon on the close.
-
Decanter
The hallowed Montosoli hill is an unofficial cru in Montalcino's northern sector, bathed in sunlight throughout the entire day, on a clay-shale soil rich in fossils and stones. With 5ha, Altesino is one of eight landowners here, producing their first separate bottling in 1975. This has gorgeous, pure and precise aromas of red cherry, tea, rose and juniper. On the palate it deepens, becoming more balsamic but remaining brisk. It's hard to resist now, but time will reveal more complexity. Drinking Window 2018 - 2033
Other Vintages
2018-
James
Suckling -
Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker - Decanter
-
James
Suckling -
Wine
Spectator -
Robert
Parker -
Wine
Enthusiast - Decanter
-
Wine
Spectator -
Jeb
Dunnuck -
James
Suckling -
Wine
Enthusiast -
Robert
Parker - Decanter
-
James
Suckling -
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator - Decanter
-
Robert
Parker -
James
Suckling -
Wine
Enthusiast
-
Wine
Enthusiast -
James
Suckling -
Wine
Spectator -
Robert
Parker
-
James
Suckling -
Wine
Enthusiast -
Wine
Spectator -
Robert
Parker
-
Wine
Spectator -
James
Suckling -
Robert
Parker -
Wine &
Spirits -
Wine
Enthusiast
-
James
Suckling -
Robert
Parker -
Wine
Spectator -
Wine
Enthusiast
-
Wine
Spectator
-
James
Suckling -
Wine
Spectator
-
Wine
Spectator -
Wine
Enthusiast -
Robert
Parker
-
Wine
Spectator -
Wine
Enthusiast
-
Robert
Parker -
Wine
Spectator
-
Wine
Spectator
-
Wine
Spectator
-
Wine
Spectator -
Robert
Parker
-
Wine
Spectator
Near the end of 2002, Elisabetta Gnudi Angelini, owner of nearby Tenuta Caparzo, purchased the Altesino winery. Today's winemaking team, led by Simone Giunti and Alessandro Ciacci, is firmly committed to maintaining Altesino’s hard-earned reputation as a Montalcino institution and a global leader in innovative winemaking. Amid the eastern hills of Montalcino near Siena in central Tuscany, stands the magnificently elegant 14th century-built Palazzo Altesi, home to the Altesino winery and a marvelous resort. The ancient coat of arms, carved in white Carrara marble, is still visible above the antique oak portal. The stunning Palazzo Altesi beautifully reflects Altesino’s charm and refinement. Though the worldwide reputation of Brunello has encouraged some conservatism among Montalcino estates, Altesino has always been a leader, unafraid of innovation. 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 by traditional methods. No longer overwhelmed by wood, they were able to display the unique characteristics of the fruit, with softened tannins and perfect balance. Not content to rest on its laurels, Altesino became the first Montalcino estate to introduce the concept of cru wines, made with a special selection of grapes from a single vineyard. Its Montosoli Brunello, named after the prestigious vineyard, was the first of these wines and is still considered among the regions finest. Altesino also pioneered the concept of Brunello futures (wine purchased before its release) with its 1985 vintage. This commitment to innovation led to many modern wines in the estates portfolio, including Alte d’Altesi, Palazzo Altesi and Rosso di Altesino. Elegance, finesse, and a fruitier, richer style are the trademarks of Altesino’s wines and have earned the estate a position among the very top producers of Brunello. This achievement is even more impressive considering Brunello is perhaps the most recognized Italian appellation.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.