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Donatella Cinelli Colombini Brunello di Montalcino 2010

Sangiovese from Montalcino, Tuscany, Italy
  • RP94
  • WS93
14.5% ABV
  • JS94
  • RP92
  • RP93
  • JS92
  • WE90
  • WS93
  • JS93
  • RP92
  • WE90
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14.5% ABV

Winemaker Notes

Dark ruby red that becomes garnet with ageing. The aromas are full, rich, and fine, recalling spices and small red fruits. On the palate, the wine is full, intense, harmonious and warm.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
Donatella Cinelli Colombini's 2010 Brunello di Montalcino makes a big and pleasurable impact on all the senses. First, it hits the nose with a wonderful medley of ripe, dark fruit, spice, tar, tobacco, leather and dried herbs. The wine is impeccably made and the quality of fruit is outstanding. Ultimately, your patronage of this brand depends on whether you like this bold, softer style. If you do, this Brunello delivers satisfaction in spades. Fleshy oak tones of cinnamon and clove round off the finish. It is extremely soft and smooth to the touch. This wine can be enjoyed in the near or long-term. Donatella Cinelli Colombini has gained a loyal fan base over the years. She is an able communicator, but more importantly she has steadily maintained consistency in quality wines throughout last ten years that I have been following her work. I can't ever remember being disappointed in her wines and this batch of new releases is some of her best work yet.
WS 93
Wine Spectator
Plum and black cherry flavors are ripe and augmented by leather, spice and tobacco notes. The initial sweetness gives way to solid tannins, but this displays energy and resonance on the long finish, with a lasting impression of sweet fruit.
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Donatella Cinelli Colombini

Donatella Cinelli Colombini

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Donatella Cinelli Colombini, Montalcino, Tuscany, Italy
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At Casato Prime Donne there are 18 hectares of vineyard and the winery for the production and ageing of the Brunello di Montalcino wine. The winemakers are all women: a revolutionary work situation for Italy. In the vineyards around Casato, there is a trail walk where quotations from the winners of the Casato Prime Donne Award and works of art accompany those walking through the vineyards. The surrounding landscape of the Val’d'Orcia has been declared by Unesco an important part of the heritage of humankind.

In 1592 Donatella Cinelli Colombini’s ancestors already owned Casato. They would come here to go hunting and it was here that they brought their wives on their honeymoon. In recent times Casato belonged to Donatella's grandmother, who passed it on to Donatella’s mother; Donatella in turn will pass it on to her daughter Violante. Since 1998 this large stone building has a new name Casato Prime Donne and it is the first winery in Italy where the winemakers are all female.

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.

LAT146047_2010 Item# 146047