Podere Brizio Brunello di Montalcino 2015
Ruby red with garnet highlights. Opulent and intense on the nose, with nuances of ripe red fruit and intriguing herbal notes. Well-balanced on the palate with a lively acidity that lends vitality and freshness to a very elegant and complex wine. A hint of black pepper accompanies the finish. The softest of tannins are a hallmark of the body of this fine wine.
Perfect when paired with cheeses, meat and game; excellent with pasta and cold cuts.
Critical AcclaimAll Vintages
The Podere Brizio 2015 Brunello di Montalcino (an estate owned by Dievole) is a full and generous wine ready for a serving of veal and vegetables. This is an elegant and impactful expression of Sangiovese that impresses thanks to the purity and the fine nature of its aromas. Delicate fruit nuances of dried raspberry and cherry cede to dried spice, earth and crushed flowers. Those glorious floral aromas are nicely underlined with layers of lilac, violet and lavender. A touch of dusty mineral fits in smoothly on the finish.
Iris, woodland berry, new leather and wild mint aromas shape the nose on this fragrant red. The smooth, savory palate delivers juicy Morello cherry, crushed raspberry and licorice while velvety tannins lend polished support.
This red is full of sweet, ripe cherry, raspberry and plum fruit, featuring flourishes of wild herbs, iron and tobacco. Complex and forthcoming, with beefy tannins compacting the finish, leaving a chunky feel in the end.
Montalcino took shape during different geological eras, as a consequence, its soil results made of different compositions. In order to cultivate grapevines, only the hilly vineyards, well displayed and at an altitude under 600 meters above the sea’s level are regarded as suitable winegrowing areas. Our vineries are displayed at an altitude of 200 meters a.s.l. to 320 meters a.s.l.
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.