Brunello Flashcards
(28 cards)
Brunello di Montalcino requirements
Production area: Historical borders of the Municipality of Montalcino
Variety: Sangiovese (also called “Brunello” in Montalcino)
Ratio of grape yield to wine: 68%
Minimum aging in wood: 2 years in oak. Minimum aging in bottles: 4 months
(6 months for the Riserva)
The first wine to receive the DOCG appellation
Altesino, 2019
$240
P: Though the worldwide reputation of Brunello has encouraged some conservatism among Montalcino estate’s, Altesino has always been a leader, unafraid of innovation. The estate pioneered the technique of aging its IGT wines in small French oak barrels, limiting the time spent in oak to enhance each wine’s personality. The resulting wines were a groundbreaking improvement over those produced by traditional methods. No longer overwhelmed by wood, they were able to display the unique characteristics of the fruit, with softened tannins and perfect balance.
Not content to rest on its laurels, Altesino became the first Montalcino estate to introduce the concept of cru wines, made with a special selection of grapes from a single vineyard. Its Montosoli Brunello, named after the prestigious vineyard, was the first of these wines and is still considered among the regions finest. Altesino also pioneered the concept of Brunello futures (wine purchased before its release) with its 1985 vintage. This commitment to innovation led to many modern wines in the estates portfolio, including Alte d’Altesi, Palazzo Altesi and Rosso di Altesino. Elegance, finesse, and a fruitier, richer style are the trademarks of Altesino’s wines and have earned the estate a position among the very top producers of Brunello. This achievement is even more impressive considering Brunello is perhaps the most recognized Italian appellation.
G: Sangiovese
V/V: FERMENTATION: Traditional
AGEING: Minimum of 2 years in oak barrels
REFINEMENT: Minimum of 4 months in bottle
Armilla, 2019
$140
P: Armilla is the story of a promise. In 1980, after many years of effort, my husband Silverio Marchetti bought 4.5 Ha of a land and an abandoned house in Tavernelle, a lovely village situated 7 Km from Montalcino. The first thing we did was to renovate the house and in 1982 we moved in. My husband, who had worked for many years in a well-known winery in Montalcino and was close to retirement, decided to cultivate vineyards on our land. Step by step, we slowly planted the first hectare of vineyard, then we built the small winery. In the meantime, we started selling our wine from the cask: we could not call it Brunello di Montalcino yet, because it was not possible to join the D.O.C.G. at the time. In 1995 our first 9842 m of land entered the D.O.C.G.: and so began the adventure. Our daughters, Ilaria and Fiorella, helped us and little by little our grandchildren, Nicola, Fiorella’s son, and Giacomo, Ilaria’s son, who in spite of his young age loves country life, also began to join in the family business with enthusiasm. Unfortunately, my husband died in 1997 and did not live to see his first bottle sold. The entire family, my daughters, their husband and children and I carried on his commitment and Armilla was born. In ancient Rome “armilla” was a golden bracelet worn by men and women alike; however, “armilla” also refers to a particular bracelet awarded to Roman soldiers for military merit on the field and worn on the left arm. For us, Armilla and its wine are a promise maintained to the man who created them and the “armilla” is the symbol of continuity: from Silverio to Ofelia, from Silverio to his daughters, from Silverio to his grandchildren.
G: Sangiovese
V/V: Fermentation and maceration in steel tanks for about three weeks. After refinement of twenty-four – thirty months in oak barrels for 25 HL, Brunello ARMILLA continues to be refined in bottle
Antinori, PIan Delle Vigne, 2006
$320
P: The Pian Delle Vigne estate is located 6 kilometers (3.5 miles) southwest of Montalcino. Its name comes from the eponymous area where a characteristic nineteenth century railway station is located. The property consists of 460 total acres (184 hectares), 205 of which (83 hectares) are planted to vines with generally a south-western exposure at an altitude of 430 feet (130 meters) above sea level.
The estate’s namesake wine, Pian delle Vigne, represents Marchesi Antinori’s deeply personal interpretation of a prestigious and traditional wine such as Brunello di Montalcino. The Antinori family acquired the estate in 1995, the same year the first Brunello Pian delle Vigne was harvested.
G: Sangiovese
V/V: The selection of the grapes was carried out in two distinct phases: the first, a “green harvest” which thinned the crop on the vine, took place in mid-July, the second just before the harvest itself. Only the finest bunches, accordingly, were picked and utilized for the wine. The grapes were destemmed and then softly pressed, and the must, with 15-21 days of skin contact, was fermented in 3300 gallon (125 hectoliter) stainless steel tanks at temperatures which peaked at 81° Fahrenheit (27° centigrade). The wine was then aged in 800-2100 oak casks for a period of over two years and went through a complete malolactic fermentation in oak. Bottling took place during the spring of 2010, and the wine will be released.
Barbi, 2019
$220
P: This red wine is produced since 1892 and was awarded many times for its quality. This wine is the “heart” of our production
The Colombini were one of Siena’s noble families, active in the Sienese government since the beginning of the 1000. The first member to be quoted in the chronicles was Tignoso Colombino, after him his children were named Colombini and since then the family’s name remained. His residence was a castle in the village of Uopini, just outside Siena. The same castle became an hospital in the Middle Ages and it is still in existence.
In 1200 the family was allowed to have a Coat of Arms with the four little doves painted on a blue field and separated by a golden cross. With the years the cross disappeared, maybe because of a Crusade or, simply, to signify the compassionate attitude of the family.
G:
V/V: Before the fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temperature of 16° C in an environment protected by CO². This process increases the extraction of polyphenols and aroma compounds. The regular alcoholic fermentation followed and lasted 16/17 days at a controlled temperature of 27°-28°C. After the racking and the malolactic fermentation the wine aged in small-medium size oak barrels (2,25 – 15 hl) for the first months. Later it completed the aging in larger oak barrels, for a total period of two years and then is bottled at least 4 months before the release.
Baricci, “Montosoli”, 2018
$290
P: Montosoli Cru. Nello Baricci, the founder of the estate, was born in Montalcino in 1921. In 1955, with the few savings of a lifetime, he bought the Eastern slope of the Montosoli hill, a very special place with a long tradition of Sangiovese cultivation dating back to the Middle- Age. The Montosoli hill was already famous for the production of high-quality wines thanks to its exceptional combination of soil composition and micro-climate. When the Consorzio del Vino Brunello di Montalcino was established in 1967, Nello Baricci was already considered a Master of Sangiovese. He put the first signature and received the badge #1. Moreover he registered the 1st hectare of Brunello at the Chamber of Commerce in Siena, a real pioneer in the history of Montalcino. The first bottle of Rosso di Montalcino was produced in 1968 and the first Brunello in 1971. Today Baricci is the only producer to have all his vineyards (5 Ha) in the Montosoli “Grand Cru”, plus the cellar.
The estate is now managed by Nello’s grandsons, Federico and Francesco.
G:
V/V:
Fermentation: Stainless steel vats (21 days at 28 - 30°C)
Maceration: On the skins for 25 days with frequent
pumping over
Aging container: Slavonian oak barrells of 40 Hl
Aging: 36 months
Bottle aging: 6 months
Bolsignano, 2014
$190
P: ocated on the side of Montalcino at about 300 metres above sea level, the Bolsignano di Roberto Rubegni winery, with its tufaceous marl terrain and unique climate, affords an optimal location for the production of high quality wines with long agening potential.
An aspect of winery, where Roberto Rubegni has been the sole proprietor since 2010, is to maintain the varietal stamping and the natural proprieties of the product.
G:
V/V: Agening: 36 months in oak casks
Campogiovanni, 1990
$460
P: CAMPOGIOVANNI ESTATE
LIES ON THE SOUTH-WESTERN SIDE OF MONTALCINO,
ONE OF THE VERY BEST AREAS FOR THE PRODUCTION OF BRUNELLO
Fourteen of the estate’s 23 hectares of vineyards are dedicated to the production of our magnificent Brunello.
Brunello Campogiovanni is one of the San Felice Estate’s flagship products.
Having won a string of major national and international awards, our Brunello enjoys full recognition as one of the territory’s great wines.
G: Sangiovese
V/V: averaging three years in Slavonian oak casks and 500-liter tonneaux, then another twelve months in the bottle
Campogiovanni, 2018
$230
P: CAMPOGIOVANNI ESTATE
LIES ON THE SOUTH-WESTERN SIDE OF MONTALCINO,
ONE OF THE VERY BEST AREAS FOR THE PRODUCTION OF BRUNELLO
Fourteen of the estate’s 23 hectares of vineyards are dedicated to the production of our magnificent Brunello.
Brunello Campogiovanni is one of the San Felice Estate’s flagship products.
Having won a string of major national and international awards, our Brunello enjoys full recognition as one of the territory’s great wines.
G: Sangiovese
V/V: averaging three years in Slavonian oak casks and 500-liter tonneaux, then another twelve months in the bottle
Canalicchio di Sopra, 1995
$670
P: Founded in 1962. Since 2001, grandchildren Francesco, Marco, and Simonetta have continued (3 generations)
G: Sangiovese;
V/V:
First year of production 1966
Grapes from the two estate Crus, Canalicchio and Montosoli, were used to make this wine from vineyards more than 10 years old.
Vinification
In steel tanks with fermentation temperature control, daily soft pumping over. Maceration on the skins for 25 days
Aging
36 months in slavonian Oak casks (2500 and 5000 Liters)
Canalicchio di Sopra, 1998
$640
P: Founded in 1962. Since 2001, grandchildren Francesco, Marco, and Simonetta have continued (3 generations)
G: Sangiovese;
V/V:
First year of production 1966
Grapes from the two estate Crus, Canalicchio and Montosoli, were used to make this wine from vineyards more than 10 years old.
Vinification
In steel tanks with fermentation temperature control, daily soft pumping over. Maceration on the skins for 25 days
Aging
36 months in slavonian Oak casks (2500 and 5000 Liters)
Canalicchio di Sopra, 1999
$640
P: Founded in 1962. Since 2001, grandchildren Francesco, Marco, and Simonetta have continued (3 generations)
G: Sangiovese;
V/V:
First year of production 1966
Grapes from the two estate Crus, Canalicchio and Montosoli, were used to make this wine from vineyards more than 10 years old.
Vinification
In steel tanks with fermentation temperature control, daily soft pumping over. Maceration on the skins for 25 days
Aging
36 months in slavonian Oak casks (2500 and 5000 Liters)
Canalicchio di Sopra, 2006
$660
P: Founded in 1962. Since 2001, grandchildren Francesco, Marco, and Simonetta have continued (3 generations)
G: Sangiovese;
V/W:
First year of production 1966
Grapes from the two estate Crus, Canalicchio and Montosoli, were used to make this wine from vineyards more than 10 years old.
Vinification
In steel tanks with fermentation temperature control, daily soft pumping over. Maceration on the skins for 25 days
Aging
36 months in slavonian Oak casks (2500 and 5000 Liters)
Canalicchio di Sopra, 2008
$590
P: Founded in 1962. Since 2001, grandchildren Francesco, Marco, and Simonetta have continued (3 generations)
G: Sangiovese;
V/V:
First year of production 1966
Grapes from the two estate Crus, Canalicchio and Montosoli, were used to make this wine from vineyards more than 10 years old.
Vinification
In steel tanks with fermentation temperature control, daily soft pumping over. Maceration on the skins for 25 days
Aging
36 months in slavonian Oak casks (2500 and 5000 Liters)
Canalicchio di Sopra, 2017
$460
P: Founded in 1962. Since 2001, grandchildren Francesco, Marco, and Simonetta have continued (3 generations)
G: Sangiovese;
V/V:
First year of production 1966
Grapes from the two estate Crus, Canalicchio and Montosoli, were used to make this wine from vineyards more than 10 years old.
Vinification
In steel tanks with fermentation temperature control, daily soft pumping over. Maceration on the skins for 25 days
Aging
36 months in slavonian Oak casks (2500 and 5000 Liters)
Canalicchio di Sopra, 2019
$630
P: Founded in 1962. Since 2001, grandchildren Francesco, Marco, and Simonetta have continued (3 generations)
G: Sangiovese;
V/V:
First year of production 1966
Grapes from the two estate Crus, Canalicchio and Montosoli, were used to make this wine from vineyards more than 10 years old.
Vinification
In steel tanks with fermentation temperature control, daily soft pumping over. Maceration on the skins for 25 days
Aging
36 months in slavonian Oak casks (2500 and 5000 Liters)
Cantina di Montalcino, 2017
$140
P: Cantina di Montalcino is located about 35km
Cantina di Montalcino is located about 35km
from Siena, right opposite the Sienese hilltop
town of the same name, surrounded by
meadows, olive trees and the beautiful
vineyards of the Val di Cava, along the
extraordinary Eroica route.
G:
V/V: The harvest began in the third week of September and ended in early October. The arrival of the grapes at the
winery is always a very important moment. The checked, selected grapes, after destemming and soft crushing, are
transferred to stainless steel tanks for the first fermentation and maceration.
Short and frequent pumping over for about 25/30 days, at a controlled temperature of 24°C, facilitates the
extraction of anthocyanins and polyphenols. Racking is followed by the second fermentation (malolactic), at the
end of which the wine is transferred into 5500-liter Slavonian oak casks, to begin the aging process in wood for at
least 24 months. At the end of its cellar life, the wine goes into its final phase of finetuning in the bottle, for at least
4 months, at a temperature of 16°-18°C. Ageing potential is over 10-15 years
Caparzo, 2018
$160
P: The origins of the place named Caparzo are still unknown. According to some, the name is derived, as shown by ancient maps, from Ca’ Pazzo; according to others, the term should derive from the Latin Caput Arsum, indicating “a place touched by sun”. The history of Caparzo dates back to the end of the 1960s at the dawning of Brunello di Montalcino, when a group of friends, fond of Tuscany and of wine, purchased an old ruin with vineyards at Montalcino. The farm estate was renovated, modernized, and new vineyards were planted. In a short time, Caparzo made itself known in the Brunello market. In 1998, 30 years after the first rows of vines were planted, the farm estate came to a turning point when Elisabetta Gnudi Angelini purchased Caparzo. With the help of her son, Igino, and daughter, Alessandra, she immediately carried out her objective: combining tradition with innovation to create a high-quality wine that is the expression of an excellent territory.
G:
V/V:
The primary fermentation takes 7 days, at controlled temperatures between
28 and 30°C (82°-, and is followed by delestages and pump overs. Because of
the superb quality of the skins, the wine is kept in contact with them for a
further 10/15 days.
AGING IN WOOD:At least two years.
BOTTLE AGING:At least four month
Capanna, 2019
$190
P: Capanna winery, owned by the Cencioni family since 1957, founded by Giuseppe Cencioni, together with his sons Benito and Franco, is located in the Montosoli area, north of Montalcino.
Already in the 60s the family began to bottle their wines and, after the DOC recognition of Brunello di Montalcino in 1966, Giuseppe was one of the 25 founders of the Consorzio del Vino Brunello di Montalcino.
The production, initially of a few thousand bottles, has subsequently increased with the planting of new vineyards up to the current 25 hectares.
Capanna has always been run exclusively at a family level. Today it is in the hands of Patrizio and Amedeo, representatives of the third and fourth generation who personally take care of the oenological and agronomic part of the cellar.
Capanna has always maintained a production style in line with the tradition, handed down from generation to generation.
G:
V/V: Hand-harvested, destemmed and skin contact fermented for
38 days in temp controlled Slavonian oak vats (24-28°C/ 75-82°F). Skins
are removed, Malo-lactic fermentation occurs in the same vats. Wine starts
aging for 38 months in 20-30hl Slavonian oak barrels where it remains until
the bottling
Caprili, 2020
$160
P: One of the earliest estates in Montalcino – founded when there were fewer than 20 estates (there are no well over 200)
Located in the Tavernelle area to the southwest of Montalcino, one of the warmer areas within the appellation
The wines are staunchly traditional, long maceartions followed by at least three years in cask
Great value for world class Brunello
G:
V/V: Fermentation: spontaneous thermoconditioned in steel for up to three weeks.
Maturation: 24/30 months in large Slavonian oak barrels followed by at least 9 months in bottle.
Casisano, 2019
$170
P:
At Casisano in Montalcino the Tommasi Family Estates project, which began in 1997 with the entry into the company of the fourth generation of the family, has reached its crowning glory.
Casisano was founded in 1990, and the Tommasi family arrived in the area in 2015 after years of searching for an estate that responded to its members’ desire to construct an important, top-quality project in the zone.
Among the rolling hills of Tuscany, surrounded by vineyards and olive groves, we find the Casisano estate, where wine is a result of passion, experience and love for the magnificent Montalcino lands.
Casisano is located on a breathtaking natural terrace, at 480 meters above sea level overlooking the southern-eastern area of Montalcino, facing Sant’Angelo in Colle and the Abbey of Sant’ Antimo.
In all, the estate covers 53 hectares of land, 22 of which are vineyards.
G: Sangiovese Grosso 100%
V/V: Vinification and Maturation
Traditional vinification with maceration on the skins for around 25 days. Maturation for 3 years in Slavonian oak casks with a maximum capacity of 60 hl.
Minimum 6 months’ bottle-aging
Casanova di Neri, “Cerretalto”, 2018
$1,200
P: Founded in 1971. Casanova di Neri is founded by Giovanni Neri, a 48-year-old grain merchant from the town of Montevarchi in the Arno valley south of Florence. Passionate about wine, Neri had long dreamed of making a great Italian red, and although the long-established wine zone of Chianti Classico was just on his doorstep, it was remote Montalcino and its austere Sangiovese wines that fascinated him. Brunello di Montalcino had achieved DOC (controlled origin) status just four years previously, and there were still only around thirty producers in the whole area, compared to more than 250 today.
G: Sangiovese
V/W: Manual selection of the grapes before and after destemming, followed by a spontaneous fermentation without the addition of artificial yeast. Maceration is assisted by a falling down system, and everything is carried out inside open cone-shaped and temperature controlled fermenters for 32 days.
AGEING IN OAK BARRELS
36 months
AGEING IN BOTTLES
24 months
Casanova di Neri, “Tenuta Nuova”, 1995
$490
P: Casanova di Neri is founded by Giovanni Neri, a 48-year-old grain merchant from the town of Montevarchi in the Arno valley south of Florence. Passionate about wine, Neri had long dreamed of making a great Italian red, and although the long-established wine zone of Chianti Classico was just on his doorstep, it was remote Montalcino and its austere Sangiovese wines that fascinated him. Brunello di Montalcino had achieved DOC (controlled origin) status just four years previously, and there were still only around thirty producers in the whole area, compared to more than 250 today.
G:
V/V: We select the bunches manually before de-stemming and selecting the grapes with an optical selector. After that, spontaneous fermentation without added yeasts follows and maceration is facilitated by frequent pressing. Everything takes place in conical steel vats at controlled temperature for 25 days.
AGEING IN OAK BARRELS
30 months
AGEING IN BOTTLES
18 months
Casanova di Neri, “Tenuta Nuova”, 2004
$690
P: Casanova di Neri is founded by Giovanni Neri, a 48-year-old grain merchant from the town of Montevarchi in the Arno valley south of Florence. Passionate about wine, Neri had long dreamed of making a great Italian red, and although the long-established wine zone of Chianti Classico was just on his doorstep, it was remote Montalcino and its austere Sangiovese wines that fascinated him. Brunello di Montalcino had achieved DOC (controlled origin) status just four years previously, and there were still only around thirty producers in the whole area, compared to more than 250 today.
G:
V/V: We select the bunches manually before de-stemming and selecting the grapes with an optical selector. After that, spontaneous fermentation without added yeasts follows and maceration is facilitated by frequent pressing. Everything takes place in conical steel vats at controlled temperature for 25 days.
AGEING IN OAK BARRELS
30 months
AGEING IN BOTTLES
18 months
