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Livio Sassetti Brunello di Montalcino Pertimali Riserva 2010

  • JS96
  • WE95
  • RP94
  • WS94
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Intense ruby red color. Dark fruits of black cherry, blackberry, plum and with sweet spices. Elegantly structured with a fresh acidity and elegant, smooth, tannins.

Critical Acclaim

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JS 96
James Suckling
Extremely perfumed with rose petal, blueberry, fresh mushroom and plum character. Full body, super silky tannins and a dried, slightly raisiny finish, but this is delicious and luscious. Fruit cake center palate. Immediate impact here. Drink or hold.
WE 95
Wine Enthusiast
Here's a soulful red with earthy aromas wet soil, underbrush, ripe, violet, berry, leather and a funky whiff of game. The palate presents juicy wild cherry, crushed black raspberry, white pepper, cinnamon and grilled herb alongside firm, refined tannins and bright acidity. A tobacco note closes the finish. It's already accessible but also shows staying power. Drink 2018–2030.
RP 94
Robert Parker's Wine Advocate
This is a magnificent wine. The 2010 Brunello di Montalcino Riserva is a plump and generous wine that peels off with thick aromatic layers. It offers dark cherry and blackberry with spice, leather and tobacco. There is a lot of meat on these bones. The approach is soft, enduring and immediate. I loved the 2010 Brunello Annata from this producer and the Riserva lives up to my expectations (although I did like the Annata a bit more). The mouthfeel is velvety, smooth and long. Pretty mineral notes make for a dry and elegant finish.
WS 94
Wine Spectator
A rich, round red, sporting plum, cherry, rose hip tea and tobacco flavors. Fresh, featuring a salty, minerally element that builds to a long finish. Offers fine balance, expression and complexity. Best from 2018 through 2032.
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Livio Sassetti

Livio Sassetti

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Livio Sassetti, Italy
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For over three generations, the Sassetti family has been producing wine in Montalcino. The "Podere Pertimali" with its 16 hectares of vineyards is nestled on a slope in the Montosoli hill, north of Montalcino, one of the most favourable terroirs for Sangiovese in the area. Maintaining the family tradition, Livio has renovated and extended the vineyards, retaining the genetic material of the original vines and preserving their primigenial characteristics.

In 1967, Livio is among the founders of Consorzio del Brunello di Montalcino. In 1968, Livio built a terracotta wall in his cellar, to keep the old vintages of the wines produced by his family. Today, this collection counts over 1000 bottles, among which stands out the 'grandmother' of the current production, a bottle dated 1915!

In 1999 The Sassetti family purchased a property in the Tuscan Maremma, La Querciolina. within the DOC Montecucco. Thanks to their passion and experience, untended fields turned into vineyards able to produce Sangiovese and Ciliegiolo of great quality.

Today, both wineries are managed by Lorenzo Sassetti, Livio's son, who is focused in continuing his family's winemaking tradition.

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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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

SHR102988_2010 Item# 161878