Raun Kupiec

8.9

Soft and unctuous. Mostly toasty and nutty up front but then with the hints of Riesling pineapple at the end. Quite interesting, but perhaps getting towards the end of life. — a month ago

with Barbara

Pat Taylor

9.3

Wow 🤩

Green-hold colour. Full bodied. Lime, peach, elderflower and a hint of grass. This is extremely well-crafted. Will definitely get more of the hidden gem. — 10 months ago

Javier Alonso

9.0

2012 buenos aromas y bien equilibrado
Recomendable — 2 years ago

Sam DeSollar

9.0

Wide open poet, a little like the Qupe Marsanne, not quite as deep and rich, though — a month ago

Riccardo Arrigoni

9.0

Compleanno papà. 2 bott. 20/02/22
Antica tratt. Gallo — 4 months ago

JFS

9.0

@ Textura Budapest — 2 years ago

Peter van den Besselaar

9.4

Vintage 2005 / awesome wine! Perfumed, lavender honey, voluptuous. — 3 years ago

Sophia

9.2

Musket room — 2 months ago

Francesca B

9.5

6 bottiglie, 8€/bott da Signorvino comprandone 6 — 2 months ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.2

We tasted a lot of wines in #montalcino and this is the bottle we bought to take home with us. Delicious and generous. #brunello ANNUAL PRODUCTION:
30.000/35.000 bott.
​
PRODUCTION AREA:
The vineyards are in the hills of Montalcino, at different heights and with a sun exposure until sunset. The age of the vineyards from which we select the grapes destined to produce Brunello is more than 20 years. Average altitude of the vineyards: 250 mt s.l.m.
​
SOIL:
Tuffaceous clay, very rich in fossils.
​
GRAPE VARIETY:
Large Sangiovese 100%.
​
TRAINING SYSTEM:
bilateral and balanced cordon.
​
DENSITY FOR HECTARE:
5.500
​
PRODUCTION SYSTEM:
The vineyards are subject to thinning of bunches, the average criteria is, in good vintages, three bunches of five stay on. The grapes thus obtained are further selected in the cellar, where they are processed according to the old tradition. It proceeds to intense extraction in the early stages of fermentation, followed by long quiescent maceration on the marc; the maximum temperature is raised up to 33 °C and maintained at high values until the racking. The ageing in wood lasts 36 months in oak barrels from Slavonia hl 17.50. It follows bottle ageing for 12 months far beyond the mandatory minimum of four months from production regulations. — 2 years ago