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Flat front label of wine
Flat front label of wine

Casanova di Neri Brunello di Montalcino Cerretalto 2007

Sangiovese from Montalcino, Tuscany, Italy
  • WE100
  • JS97
  • RP96
  • WS95
15% ABV
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15% ABV

Winemaker Notes

Aromas of violets, dark red fruits and earth precede similar flavors on the palate. An elegantly styled supple red that offers complex aromas of dried berries and raspberries with notes of chocolate. Full-bodied with velvety tannins and long finish.

Critical Acclaim

All Vintages
WE 100
Wine Enthusiast
It takes only a few moments before you appreciate the enormity, intensity and overall beauty of this landmark wine. Cerretalto is always a high scoring expression of Brunello, but the ideal conditions of the 2007 vintage elevate it to earthly perfection. Dark and fleshy, the wine delivers ever-evolving aromas of dark fruit, chocolate, spice and tobacco. The acidity is carefully balanced against the wine’s thickness and rich texture. The finish is long, luscious and elegant.
JS 97
James Suckling
Wonderful aromas of dried berries and raspberries with hints of milk chocolate and blueberries. Full body, with velvety tannins and a long delicious finish. Drink now or hold. Wonderful wine as always.
RP 96
Robert Parker's Wine Advocate
The 2007 Brunello di Montalcino Cerretalto is racier and more polished at this stage than the 2006. It boasts superb aromatics, silky tannins and extraordinary textural finesse. I imagine the 2007 will be immensely appealing upon release. Today it is stunning. Anticipated maturity: 2015-2027.
WS 95
Wine Spectator
Pure cherry and blackberry fruit mingles with mineral, spice and earth notes in this modern-styled red. Graphite elements emerge as the bright acidity and dusty tannins drive the lingering finish. Fresh, focused and long, with fine complexity and seamless texture. Best from 2016 through 2035.
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Casanova di Neri

Casanova di Neri

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Casanova di Neri, Montalcino, Tuscany, Italy
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Casanova di Neri was established in 1971 when Giovanni Neri acquired a large estate within Montalcino. Over the years their continuing goal has been the search for land believed to be optimal for growing high quality grapes. There are now 120 acres of vineyards divided amongst four distinct sites. Improved quality in the vineyards has led to more attention in the winery, from vinification to the careful selection of casks for aging but always with the maximum respect for tradition. Today the property is operated and wines made by Giacomo Neri, who states, "Our greatest pride is our vineyards: their high quality and their history."

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 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.

LAT123289_2007 Item# 123289