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Casisano Brunello di Montalcino Riserva (5 Liter) 1999

Sangiovese from Montalcino, Tuscany, Italy
  • WS95
13.5% ABV
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13.5% ABV

Winemaker Notes

Critical Acclaim

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WS 95
Wine Spectator

Loads of blackberry and toasty oak, with hints of coffee. Full-bodied, with big, silky tannins and a long, rich fruit, chocolate and vanilla aftertaste. Best wine ever from here. Best after 2006. 550 cases made.

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Casisano

Casisano

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Casisano, Montalcino, Tuscany, Italy
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Tommasi is historically and today a standard bearer of the Amarone appellation, and one of the most important quality producers in the Veneto. The family-run estate was founded in 1902 by Giacomo Tommasi in the village of Pedemonte, which lies in the heart of the Valpolicella Classico region. The family owns 260 acres in Valpolicella Classico, making them the single largest land owners in the area. Over the years they have expanded their holdings in other areas of Italy, and have after many years been able to secure an estate in an outstanding area of Montalcino.

Podere Casisano was purchased in 2015 from the Ciarpella family of Rome. Nestled among rolling hills in the south-eastern part of the appellation, between the villages of Montalcino, Castelnuove dell'Abate, and Sant' Angelo in Colle, the estate is situated on a splendid natural terrace overlooking the famous abbey of St. Antimo. The total property covers 131 acres, of which 57 acres are vineyards for Brunello and Rosso and 30 acres are planted with olive trees. The winery, which was known as Casisano-Colombaio under its previous ownership, has for years produced a very traditional style of Brunello, with a long aging in large Slavonian oak casks - a classic style of winemaking favored by the Tommasi family. Tommasi has retained the original winemaking team, now under the guidance of head winemaker Giancarlo Tommasi, and is set to take the wines to even greater heights.

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.

ENG366812_1999 Item# 366812