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Casanova di Neri Brunello di Montalcino White Label 2006

Sangiovese from Montalcino, Tuscany, Italy
  • WS93
  • JS92
  • WE92
14.5% ABV
  • JS93
  • WS95
  • RP93
  • JS92
  • RP92
  • WS92
  • RP96
  • JS96
  • WS94
  • RP93
  • JS90
  • WE91
  • JS90
  • WE95
  • RP93
  • JS91
  • RP92
  • WS91
  • RP91
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14.5% ABV

Winemaker Notes

From vineyards that look to Montalcino from the east, at an altitude between 1,148 and 1,574 feet above sea level. Maceration and fermentation for 25 days, aged 45 months in big, old oak casks and 4 months in bottle.

Critical Acclaim

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WS 93
Wine Spectator
There are plenty of cherry and plum flavors in this rich red, along with notes of bramble, spice and camphor. The tannins are dense and assertive now, and a sweet fruit component balances the finish, ending with a long aftertaste. Best from 2013 through 2027. 5,860 cases made.
JS 92
James Suckling
Beautiful blackberry and chocolate, with hints of Indian spices. Full, with polished and refined tannins and a long finish. Best after 2013.
WE 92
Wine Enthusiast
This Brunello offers unbeatable quality for the price. The wine opens with beautiful fullness, generosity, and round, soft contours. Aromas include exotic spice and mature cherry. That typical Sangiovese brightness livens the mouthfeel.
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Casanova di Neri

Casanova di Nieri

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Casanova di Nieri, Montalcino, Tuscany, Italy
2006 Brunello di Montalcino White Label
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."


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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.


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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.

GZT1770415_2006 Item# 108218