Winemaker Notes
Sangiovese harvested from two high elevation vineyards totaling three hectares planted in 2007 within Sant'Angelo in Colle.
Professional Ratings
-
Wine Spectator
Shows some development, with its cherry, black currant, pomegranate and eucalyptus flavors adding sweet smoke and woodsy mushroom details. Though compelling now, this remains fresh and should evolve well over the medium term. Complex and harmonious. Best from 2029 through 2047.
-
Decanter
The latest addition to Lisini’s range comes from a selection of two vineyards at over 500 metres above sea level. Its intense blood orange, blueberry and cherry fruitiness, fresh hints of Mediterranean scrub and mint, impressive depth, and incisive but well-integrated tannins, are distinctive. Precise and balanced with a long and sapid finish.
-
Robert Parker's Wine Advocate
This new submission from Lisini, the 2021 Brunello di Montalcino Poggio Severo, shows a rich and velvety approach with dark fruit, blackberry and earthy notes layered with sweet tones from time spent in oak. The wine has a broad and generous profile thanks to well-draining sandstone soils, though the tannins show some firmness at this stage and will benefit from additional bottle age to soften and integrate. Sourced from the estate’s highest vineyards at 510 meters above sea level, this bottling captures a cooler, more structured side of the vintage.
Rating: 95+ -
Jeb Dunnuck
Displaying a saturated garnet/red hue, the 2021 Brunello Di Montalcino Poggio Servo is expressive on the nose, with red plum, baking spice, balsamic, tobacco, and tarry earth. The palate is medium to full-bodied and energetic, with ripe tannins and a refreshing spine of acidity that carries through the long finish and keeps it beautifully balanced. It should gain in richness as it matures and drink well for another 15 years or more. Drink 2026-2045.
-
James Suckling
Very expressive on the nose with dark cherries, chocolate orange, mild spices and crushed stones. Medium to full body, tight and chalky tannins and a racy line of acidity. Fleshy and juicy, yet showing serious structure, length and precision. Better after 2027.
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.