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Flat front label of wine
Flat front label of wine

Camigliano Brunello di Montalcino 1998

Sangiovese from Montalcino, Tuscany, Italy
  • WS92
0% ABV
  • JS94
  • RP93
  • WS93
  • JS92
  • RP91
  • WE90
  • JS93
  • RP90
  • WS90
  • WS93
  • RP92
  • JS91
  • WS90
  • WS92
  • WE92
  • JS91
  • WE92
  • JS91
  • WS90
  • WS92
  • WS90
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Currently Unavailable $59.99
Try the 2013 Vintage 44 99
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59 99
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Winemaker Notes

"Big and solid, with excellent ripe fruit and a firm backbone of silky tannins. Full-bodied, with a dense palate. This is very impressive for the vintage. Best after 2005."
-Wine Spectator

Critical Acclaim

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WS 92
Wine Spectator
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Camigliano

Camigliano

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Camigliano, Montalcino, Tuscany, Italy
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Camigliano is one of the most historic estates in Montalcino. Acquired in 1957 by entrepreneur Walter Ghezzi, Camigliano was converted over time to the production of high quality wines, in particular of Brunello di Montalcino. The 1,300 acre estate is planted with over 220 acres of vineyards, 200 of which are Sangiovese vineyards.

His son Gualtiero put a lot of effort into the modernizing the company. Through the construction of a new subterranean cellar and the demolition of the previous building, Camigliano restored streets and panoramic views, and regained an astonishing landscape of the high Maremma for the medieval town of 32 residents.

The new cellar is fully equipped with modern technology. Its exposure together with its ventilating system ensures a consistent, cool temperature and ideal humidity. Wine is kept in tubs with refrigerating bands with a total capacity of 4,000 hectoliters. There are also Slavonian oak barrels with a capacities of up to 150 hectoliters that give the right amount of oak influence while retaining the distinct character of this Montalcino microclimate.

Camigliano’s annual production of 350,000 bottles is predominantly Rosso di Montalcino and Brunello di Montalcino. Camigliano also makes a limited production of Gualto Brunello di Montalcino Riserva and Campo ai Mori Sant’Antimo.

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 Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations 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. These, in general, may be aged in larger and more traditional oak casks

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 fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

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

SWS13564_1998 Item# 61525