Winemaker Notes
The Piancornello estate is located in the southern part of Montalcino, where the wines typically show considerable breadth and richness. The vineyard is planted on volcanic soil and the slope allows for substantial drainage. The vines are 10-20 years old and planted with highly-selected clones in order to give low yields and loose clusters. Vines are grafted on stalks resistant to drought and high summer temperatures.
The Riserva is made with a clone that has smaller bunches and smaller berries. By law, Riserva must be aged for at least 5 years (with a minimum of 2 years in cask) before release.
Professional Ratings
-
James Suckling
There’s an alluringly complex feel to this with some dried spices and subtly smoky, woody notes across dried cherries. The palate has impressive, fresh cherries and blackcurrants with fine, elegant tannins. Nice build to the gently chalky finish. Drink or hold.
-
Robert Parker's Wine Advocate
The 2013 Brunello di Montalcino Riserva is a powerful expression of Sangiovese. The wine offers a lot more density, heft and alcohol (recorded at 15%) than many of its peers from this slightly cooler vintage. The wine is fleshed out and rich with black cherry, plum, spice, tar and cola. You are also treated to a moment of cherry sweetness that adds texture and density to the finish. This pretty Riserva sports broad shoulders for easy pairings with grilled or baked meat dishes.
-
Decanter
In the southern cru of Sesta, Piancornello received organic certification for its vineyards three years ago and is now working on certification for the wines. The Riserva is crafted from a 1ha plot that boasts the estate's oldest vines, averaging 50 years of age. The nose is pretty and pure, offering a suggestion of rose and cherry which then expands with earth and mint. The palate is full, structured and refreshed by juicy acidity. Drinking Window 2019 - 2029
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.