Baricci Colombaio Montosoli Brunello di Montalcino Nello Riserva 2015
Lively ruby color with garnet reflections. It opens with hints of black cherry, blackberry, chocolate and Mediterranean scrub. On the palate it is enveloping and velvety, with great acidity backed by perfectly integrated and tasty tannins. Very long and persistentfinish.
Pairs well with Red meats, braised meats, game, aged cheeses.
Critical AcclaimAll Vintages
Plenty of cherry, raspberry, currant and floral aromas and flavors highlight this svelte red. The tannin's are light, but have an edge, enhanced by the lively acidity, leaving a crisp finish. Ends with lingering hints of licorice, earth and spice, showing superb texture and harmony. Best from 2024 through 2050.
Underbrush, new leather, tobacco and toasted hazelnut aromas waft out of the glass. Aged in large Slavonian casks and French tonne aux, the palate is full bodied but also boasts finesse, delivering dried cherry, coffee bean and licorice alongside close-grained, drying tannin's. While it’s still youthfully austere and will benefit with a few more years aging to fully come together, drink sooner rather than later to capture the remaining fruit. Best 2025–2030.
The estate is now managed by Nello’s grandsons, Federico and Francesco. In Montosoli the Pliocene marine-soil gives the Sangiovese vines great richness in mineral substances, plus its rocky structure (quartz, marnes, scist, fossils) guarantees a good drainage in the rainy seasons, which is a fundamental prerogative for a high-quality grape ripeness. The micro-climate is the other great component making this area so exceptional. The Montosoli Cru is located in the Northern area of Montalcino. The higher altitude works as a barrier from the heating and the warm winds coming from South. Moreover, the adjacent cooler and humid Valdarbia area to the North, contributes to lower the avarage temperature and to increase the humidity. This cooler climate makes the ripening process slower than in other areas of Montalcino. Here, usually the harvest is delayed of 15 days than in the warmer Southern sites. These characteristics give the wines perfect ripe tannins, great acidity and a very balanced sugar concentration, what translates in a Rosso full of freshness and fruitiness, and in a Brunello full of elegance, complexity, and smoothness.
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.
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.