Winemaker Notes
Intense and bright ruby red color. Ample and persistent bouquet with elegant hints of fruit, ethereal notes of marasca cherry in alcohol, suggestions of dried tobacco and complex hints of sweet spices. Velvety, opulent and long tannins, well supported by a crunchy acidity that leaves no doubt about the ability of a long aging. Juicy, savory and very mineral finish, characterized by an interminable gustatory energy, which stimulates salivation and recalls important meat-based foods, with which the partnership of this Riserva can reach perfection. A wine with a strong personality.
Professional Ratings
-
James Suckling
Firm and structured with dark berries and raspberries as well as cherry character, chocolate and smoky oak. Medium-bodied, this has solid structure and an intense finish. From organically grown grapes. Needs three or four years to soften and open.
-
Wine Spectator
Black cherry and blackberry fruit is underscored by a dense layer of tannins in this robust, beefy red. Iron, tar, licorice and menthol notes add complexity as the vivid acidity drives this to its long conclusion. The tannins dominate the finish for now yet aren't overly astringent. Still, this is on the burly side. Best from 2028 through 2043. 80
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.
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.