Casanuova delle Cerbaie Rosso di Montalcino 2019
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A dramatic mix of crushed blackberries, plum sauce, tobacco and freshly tilled earth smolders up from the 2019 Rosso di Montalcino. It’s silky and round, almost creamy in feel, contrasted by tart cherries and minerals that give way to grippy tannins toward the close. This tapers off structured, more so than expected from the Rosso category, yet also with enough primary fruit lingering on to balance. There’s a bit of a rustic edge to the 2019, yet I find it to be a nice accent to the full experience. Give this another year of cellaring to settle down.
Casanuova delle Cerbaie begins its production of wines in the early 80s, thanks to the great passion and love for the lives of a lady of German origins, in 2008 the estate was bought by an authoritative New York gentleman who has always been passionate about Tuscany. di Montalcino and its great wines. The splendid position and the excellent wine produced proved to be a winning combination and immediately gave life to this new and fascinating experience. Since then, considerable investments have been made and great innovative improvements have been made to produce a wine of high quality and infinite elegance.
Located just below the village of Montalcino in the northern sector of the region, the vineyards of Casanuova delle Cerbaie are located from 250 to 350 meters above sea level, on land dating back to the Eocene era of the Cenozoic era, characterized by limestone, marly, clayey and conglomerates. Their exposure mainly south-west allows them to receive the best sunlight throughout the day, away from both the cold winds of the north wind and hot winds as the sirocco. The vineyards are also developed on the prestigious hill of Montosoli and continue to extend to the foot of the hill on which stands Montalcino. The nature of the land and its enviable position, allow to obtain excellent quality results, enriching the Brunello produced in this area of ??a particular variety of perfumes. To date, the estate has 15 hectares of land, of which about 10 are vineyards registered with San Giovese, 2 of olive groves, 3 of woods and arable land.
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.