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Val di Suga Brunello di Montalcino 2001

Sangiovese from Montalcino, Tuscany, Italy
  • WS90
  • RP90
0% ABV
  • JS92
  • RP90
  • RP93
  • JS92
  • WE95
  • JS92
  • WS91
  • W&S94
  • RP92
  • JS92
  • WE91
  • W&S93
  • WE91
  • RP90
  • WS91
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0% ABV

Winemaker Notes

The Val di Suga Brunello di Montalcino is produced from grapes grown in three of Tenimenti Angelini's estate vineyards:

Location: Northern Montalcino
Elevation: 920 ft.
Soils: Deep clay – produces subtle, elegant wines with higher acidity

Location: Southwestern Montalcino
Climate: Dry, infl uenced by winds from the Thyrrenian Sea on the Mediterranean coast
Elevation: 985 ft.
Soils: Sandy, stony, fossils present – produces concentrated, powerful wines

Location: Southern Montalcino, near the Monte Amiata Mountain, the largest mountain in southern Tuscany
Soils: Sandy, stony, fossils present – produces concentrated, powerful wines

"Aromas of ripe fruit, almost cooked with hints of spices. Full-bodied, with round tannins and loads of fruit...intense. Best after 2009."
90 Points
Wine Spectator- April 30, 2006

Critical Acclaim

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WS 90
Wine Spectator
RP 90
Robert Parker's Wine Advocate
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Val di Suga

Val di Suga

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Val di Suga, Montalcino, Tuscany, Italy
2001 Brunello di Montalcino
Val di Suga is one of Tenimenti Angelini’s family-owned triad of estates in Tuscany. Located near the ancient hill-town of Montalcino, Val di Suga is the only winery in the region with three vineyards in each of the microclimates surrounding the hill. The property encompasses 250 acres, of which 140 are planted in high-density vineyards (7,600 vines/hectare). Each vineyard has its own unique exposure and soil composition, combining to make a wonderfully balanced and complex Rosso di 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 Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations 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. These, in general, may be aged in larger and more traditional oak casks

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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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

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

EMP640715_2001 Item# 90294