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Altesino Brunello di Montalcino (1.5 Liter Magnum) 2013

Sangiovese from Montalcino, Tuscany, Italy
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14% ABV
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14% ABV

Winemaker Notes

Brunello di Montalcino is the ambassador of top quality Italian wines around the world, the first wine to receive the DOCG appellation. Brunello is a brilliant ruby red color, tending towards garnet red with age. Its bouquet is intense, pure, pleasant and refined, reminiscent of sweet violet, tobacco, chocolate and pleasant hints of wild berries and vanilla. Its flavor fully confirms the above in a well-balanced, full-bodied wine with good tannins and a solid structure.

Pair with red meat, roasts, noble game and medium aged cheese.

Critical Acclaim

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WS 95
Wine Spectator
An intense perfume of juniper, bay laurel, sage, rose and berries marks this silky red. The structure is there, yet superb balance and refined tannins help this retain elegance through the long finish. Almost ethereal in its presence. Best from 2021 through 2036.
RP 94
Robert Parker's Wine Advocate
The 2013 Brunello di Montalcino is absolutely unique in terms of its aromatic display. To me, the nose is particularly beautiful because I have a preference for balsamic notes of cola, mint or medicinal herb (that may not be to everyone's liking). You get those in spades here. These aromas are often more prominent in cooler vintages like 2013 in the Brunello appellation. In this case, they resemble intense eucalyptus. There is subtle fruit at the back, with wild berry and plum. The mouthfeel here is absolutely silky, fresh and streamlined. It is stitched finely together like lace. I am curious to see how a wine like this ages and whether the aromas hold tight or eventually fall flat. I would suggest a slightly shorter drinking window. But for now, this is my kind of Brunello. Bottoms up!
Rating: 94+
JS 94
James Suckling
A wealth of ripe fruit with spice, orange peel and cherry. Full body, fine tannins and a bright and vivid finish. Drink in 2021.
WE 92
Wine Enthusiast
This medium-bodied red opens with earthy aromas of underbrush, violet and chopped aromatic herb. The racy linear palate doles out sour cherry, pomegranate and licorice alongside firm acidity and a backbone of fine-grained tannins.
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Altesino

Altesino

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Altesino, Montalcino, Tuscany, Italy
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Though the worldwide reputation of Brunello has encouraged a certain conservatism among Montalcino estates, Altesino has always been an innovative leader. 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. 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.

When the winery was purchased at the end of 2002 by the Angelini family, owners of nearby Tenuta Caparzo, winemaker Claudio Basla remained with the estate, emphasizing his commitment to maintaining Altesino's hard-earned reputation as a Montalcino institution and a global leader in innovative winemaking.

Montalcino

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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.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Itaaly's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

HNYALNBTO13E_2013 Item# 430638