Brunello di Montalcino
WHY WE LOVE IT
- It is marketed in the fifth year after the harvest, after spending nearly four years in oak barrels and at least 4 months in bottle.
Varietal Composition: 100% Sangiovese
Elaboration: The soils for the Sangiovese vines for the Brunello di Montalcino are medium loam with sand and contain clay-mineral deposits. The vines are trained using the Spurred Cordon system and are vinified in steel tanks with controlled temperatures for 15/20 days. The wine is then aged in oak casks from Slavonia for a minimum of 36 months, with a minimum of 4 months in the bottle before releasing.
Tasting Notes: The color is intense ruby red with a light garnet reflection. It has intense characteristics of red wild fruits, vanilla and spices. It is a full bodied wine that is dry, warm, lightly tannic, robust and harmonious.
“A firm, silky red with beautiful density and tightness, showing finesse and focus. It’s medium-to full-bodied with refined tannins and a balance of fruit and structure. Needs time to completely open. Better after 2022.” ~ James Suckling
2015 – 92 James Suckling
2015 – 90 Robert Parker, Wine Advocate
Founded by Mauro Pacini in 1983, Fattoria Lecciaia is an estate that combines traditional practices with modern technology. Located in the Vallafrico area, bordering the oldest and most prestigious vineyards of Montalcino, the estate extends over 60 hectares with vineyards, olive trees and oak trees, with 15 hectares dedicated to the Sangiovese Grosso grape which produces Brunello di Montalcino.