Fattoria Scopone Brunello di Montalcino L'Olivare 2010
Fattoria Scopone Genazzani-Baijens family is one with Florentine roots from Modena and decided to return to Tuscany to begin a business in winemaking. Scopone is a new venture started and currently owned by Tessie Baijens Genazzani and her husband Andrea Genazzani, with the aim to combine the old Tuscan wine traditions with modern technologies in winemaking.
The vineyards have been planted since 1995 with carefully chosen stocks and clones that would best fit the different soil types. Apart from Sangiovese, there are parcels planted with Carbernet Sauvignon and Merlot, accompanied by small surfaces with Cabernet Franc and Petit Verdot. Vines are mainly grown with the horizontal spur method. Tinelle Cavalzani, cone-shaped stainless steel tanks, are used to ensure consistent temperature control during fermentation. Several types of barriques are used for aging, the first and second pass, built in France in the area of Cognac. The woods are predominantly French oak and American oak. Temporary stocking takes place in Slavonia oak barrels from 20 to 30 hectolitres or in stainless steel vats.
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.