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Canalicchio di Sopra Brunello di Montalcino 2012

Sangiovese from Montalcino, Tuscany, Italy
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0% ABV
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4.7 5 Ratings
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4.7 5 Ratings
0% ABV

Winemaker Notes

Strong ruby red tending towards garnet. Aromas that are elegant, fruity, intense and resistant with hints of forest floor. A well-structured wine, elegant and harmonious, and extremely persistent.

Critical Acclaim

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JS 95
James Suckling
Wonderfully aromatic and fresh with plum, flower and citrus character. Medium to full body, firm and silky tannins and a delicious finish. So much finesse. Drink or hold.
WS 95
Wine Spectator
Loads of balsamic aromas and flavors-juniper, rosemary, thyme, olive-along with cherry, sanguine and tobacco notes are the hallmarks of this intense red. Well-integrated and complex, building to a long aftertaste. Best from 2012 through 2035.
RP 94
Robert Parker's Wine Advocate
Canalicchio di Sopra is high on my shortlist of favorite producers in Montalcino. The 2012 Brunello di Montalcino is a sumptuous wine made according to carefully considered criteria. Every step of the winemaking process represents a selection of sorts, culminating in an expression of extremes. The precision, the focus and the pristine nature of the aromas cannot be exaggerated. It is such a pleasure to taste a wine of this caliber and distinction. Aromas of dark fruit and savory spice find seamless integration. Background tones of balsam herb, cola and licorice add a superior level of complexity. In the mouth, the wine is polished, fine and silky. The mouthfeel is thinner compared to 2011 and 2010. Otherwise, this is a fabulously elegant Brunello.
WE 93
Wine Enthusiast
Wild berry, dark spice and Mediterranean herb aromas lift out of the glass, accented by a whiff of new leather. The enveloping, full-bodied palate doles out fleshy black cherry, star anise, pipe tobacco and cinnamon notes, framed by chewy tannins. Drink 2020–2027.
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Canalicchio di Sopra

Canalicchio di Sopra

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Canalicchio di Sopra, Montalcino, Tuscany, Italy
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In 1962 Primo Pacenti, a lover of the land with a knowledge of its products, founded Azienda Agricola Canalicchio di Sopra. Situated in the northern side of the Municipality of Montalcino and in the middle of the tourist itinerary of Val d’Orcia, the farm extends for about 60 ha, 15 of which are cultivated with vines and 2 with olive groves.

Three generations live here side by side with the common aim of producing quality wines: the generation of the grandfather, Primo Pacenti, who founded the farm and managed it until the 1990's, as well as participating actively in the social life of the Consorzio del Vino Brunello di Montalcino; that of the father, Pier Luigi Ripaccioli, who with the grandfather has undertaken to increase the quality by proposing careful and meticulous work; that of the grandchildren, Simonetta, Marco and Francesco who joined the management in 2001, bringing with them new ideas and new technologies always in respect of ancient methods and customs.

The vines grow in two of the zones with the highest vine growing and wine making vocations in Montalcino: Canalicchio di Sopra and Le Gode di Montosoli. The different exposure and the geological differences of the soils produce different Sangiovese grapes where balance and power compensate one another in the wine cellar through the patient work which always seeks the best blend of tradition and innovation.

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.

VFA169743_2012 Item# 169743