Winemaker Notes
Tenute Silvio Nardi’s classic Brunello is a blend of the finest grapes from the Manachiara and Casale del Bosco estates.Silvio Nardi follows the strict DOCG laws required of a classified Brunello di Montalcino. Yield is limited; only the top70% of the grapes is used to make the wine. The fruit is carefully handpicked and sorted. Fermentation and macerationtakes at least 24 days (varies with parcel) at controlled temperature of less than 86°F. Aged for 12 months in new andused French oak barriques (Allier) before 18 months in large Slavonian oak barrels. Bottle aged at least 12 monthsbefore release.
Deep winy red color, with the characteristic bouquet of fresh red fruit. Great tannic structure on the palate, with anexcellent acidic framework. A wine with an excellent, lingering aromatic persistency in the nose and in the mouth.
Professional Ratings
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James Suckling
A linear and tight 2015, like many others, with a medium body, firm and fresh tannins and acidity and a berry, walnut and spice palate.
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Robert Parker's Wine Advocate
Beautifully polished and bright, the Tenute Silvio Nardi 2015 Brunello di Montalcino offers a textbook rendition from this slightly warm vintage. The wine sketches out classic lines with a generous and full array of Sangiovese aromas. These range from wild fruit and dried cherry to tilled earth, cola and balsam herb. There's a pretty note of blue flower or lilac as well for added elegance. The finish is smooth with integrated tannins and balanced acidity. All the elements work harmoniously here and would be nicely accentuated by a spezzatino di maiale, or pork shoulder slow-cooked with tomato, shallots, red wine and peas.
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Jeb Dunnuck
The 2015 Brunello di Montalcino is lifted with aromas of licorice, red plum, thyme and dried roses. The palate lends more subtlety with tea leaf, dried cherry, and blood orange, with tannins that build through the finish. Drink 2021-2031.
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.