Winemaker Notes
Voliero Brunello di Montalcino is ruby red in color. On the nose, there are complex and ripe fruit notes. There is a good presence of tannins in this elegant Brunello di Montalcino.
Professional Ratings
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James Suckling
A Brunello with dark fruits such as plum and cherry with hints of flowers and chocolate undertones. Full body, fine tannins and dried citrus fruit. Tangy and spicy. Very long and intense.
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Robert Parker's Wine Advocate
The 2010 Brunello di Montalcino Voliero is a gorgeous wine that hits all the right buttons, takes a little pause, and then hits them once again. This is a wine that does not hold back, and it graciously delivers all sorts of dark fruit, spice, licorice and grilled herb intensity. In the mouth, the tannins are exceedingly silky and smooth and the wine imparts a very long finish. What I like best is its power and personality that never goes over the top. It remains within the strict confines of elegance. This wine should hold well for 15 years.
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.