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Val di Suga Brunello di Montalcino 2013

Sangiovese from Montalcino, Tuscany, Italy
  • JS93
  • WS92
  • D90
14.06% ABV
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14.06% ABV

Winemaker Notes

Red with garnet highlights. Rich, complex nose opens up immediately with dark cherry, chinotto orange and violet then with wider, more complex notes of blueberry, vanilla, tobacco, cinnamon and chocolate with a menthol finish. In the mouth, this Brunello has a classic style, elegant tannins and a long finish.

Critical Acclaim

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JS 93
James Suckling

Cedar, red licorice, tar, Christmas pudding, orange peel and dried plums. Full body, chewy tannins, driven acidity and a medium-long finish.

WS 92
Wine Spectator
Elegant, balanced and shows a nice mix of berry fruit, with savory underbrush and mineral elements. This is firm and fresh, with a lingering aftertaste on the salty side. Not imported into the U.S. Best from 2021 through 2033.
D 90
Decanter
Owned by Bertani Domains, Val di Suga has three vineyards scattered across the Montalcino zone. Grapes from all three sites go into this panoramic illustration of Brunello, which is aged in large format Slavonian oak barrels. Easy to like, it offers mint, blossom, tea leaf and tobacco aromas. It's straightforward and pleasing on the palate, the ripe red berries held together by resolved tannins before petering out on the finish.
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Val di Suga

Val di Suga

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Val di Suga, Italy
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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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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 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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

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

WDW10000930102613_2013 Item# 512146