Winemaker Notes
The ruby red color of a young Brunello attenuates during its evolution leaving hints of light garnet which change as the wine ages. The structure is rich in dry extracts which reach up to 32-33gr/l. Tannins are present but soft with a long finish.
This Brunello is excellent with roasted red meats and skewers of wild game.
Professional Ratings
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Wine Enthusiast
The nose is simultaneously tart and rich, with aromas of sour cherry, cranberry and raspberry, while undertones of soil, coffee, cacao nibs and iron provide a warmer, savory balance. The palate has luxurious, brooding dark fruit, sliced through with searing acidity and towering tannin's. A tour de force.
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Decanter
This boutique estate owns just four hectares of vineyards on the southeastern side of Montalcino. Lifted and animated scents of violet, sage and rosemary permeate a backdrop of wild berries. The palate is vivacious, tending towards the red currants and blood orange spectrum. Well-formed tannins grant balanced support, building steadily towards the finish. While I would give this a bit more time in the bottle to come together, I don’t expect 2018 will be one of Salvioni’s longest lived vintages.
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.