Cerbaiona Brunello di Montalcino 2017
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2018-
Robert
Parker -
James
Suckling
-
Robert
Parker
For centuries it has been the face of this corner of Montalcino and even before the name "Brunello di Montalcino" appeared, it was said: The best wine comes from la Cerbaiona. They were the first indications of a place particularly suited for Sangiovese. A real cru.
In 1977 a non-native man landed there, and for this he turned to the neighbors to replant and expand the vineyard. By the year 1981 Cerbaiona has thus become a brand of wine, with a debut on the market four years later.
Over the decades, Cerbaiona has become a cult Brunello, immediately identifiable with the land that produces it. The inimitable and personal traits make it a cru and define its being distinguishing it from any other Brunello.
In autumn 2015, Diego Molinari, 84, sold Cerbaiona to a group of investors led by the American wine collector Gary Rieschel, and to Matthew Fioretti who manages every aspect of the farm. In spring 2016, Cerbaiona found its backbone in Maurizio Bovini, thanks to decades of experience in the vineyards and cellars of Montalcino. The Group is animated by the passion for viticulture, land, wine and for this special place.
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.