Notes from the Winemaker (2006 vintage):Oenologist: Attilio Pagli
Blend: 100% Sangiovese
Vineyards location: Montalcino
Vine training: Cordon Speronato
Soil: Temperature controlled fermentation in stainless steel.
Total production (btls): 9,500
Vinification: Temperature controlled fermentation in stainless steel.
Ageing: In Slovenian oak barrels for 2 years, in bottle for 6-8 months.
Ratings & Reviews
91 Points - Wine Enthusiast Magazine:
"A full-bodied wine with cured meat, barbecue and black fruit aromas. Toasted almond, leather and tobacco. It feels smooth and opulent with good structure and a velvety texture." —M.L. (1/19/2012)
97+ Points - Robert Parker's Wine Advocate (2006 vintage):"The 2006 Brunello di Montalcino is shaping up to be a modern-day legend. Sweet roses, hard candy, cherries and flowers make a stunning first impression. Based on its breathtaking inner perfume and sweetness this could easily be mistaken for a first-rate Barolo or Barbaresco, but then the tannins hit the palate with the much more friendly personality of Sangiovese. The delineation of aromas and flavors is head-spinning, while the finish is utterly seamless. This is a profound, breathtaking wine from Giulio Salvioni. Wow! Anticipated maturity: 2016-2031." - Antonio Galloni (May 2011)
95 Points - Stephen Tanzer's International Wine Cellar (2006 vintage):
"Good bright deep red. High-pitched aromas of blackberry, dark cherry compote, violet and woodsmoke. Dense, sweet and highly concentrated, with lush flavors of dark raspberry and minerals. Extraordinarily seamless wine with an explosive back half displaying great breadth and length, considerable power and a late hint of underbrush. A beauty." - Stephen Tanzer (Jul/Aug '11)
