La Lecciaia Brunello di Montalcino 2013
At the table it goes very well with game and meat. Excellent with aged cheeses, alone as a meditation wine.
Critical AcclaimAll Vintages
La Lecciaia purchased by Mauro Pacini in 1983, transformed and equipped with the most advanced winemaking techniques, is a young farm but with full respect for the ancient traditions of Brunello di Montalcino.
Located in the Vallafrico area bordering the oldest and most prestigious farms of Montalcino, where the particular position, the structure of the land and the goodness of the microclimate have allowed in the past the birth of the prestigious Brunello wine.
It covers 60 hectares including woods, olive groves and 15 hectares of vineyards of which more than half are registered for the production of Brunello. The rest are dedicated to the production of other wines with exceptional structure, character and flavor.
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.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.