Fuligni Brunello di Montalcino 2011
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Product Details
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Somm Note
Winemaker Notes
Best paired with rich, structured dishes, red meat, game and aged cheeses.
Professional Ratings
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James Suckling
Plenty of strawberry and cherry aromas and flavors, but it's refined and elegant with brightness and finesse. Polished and wonderfully harmonious. Really gorgeous. One of wines of the vintage.
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Wine Enthusiast
Delicate scents of pressed blue flower, sunbaked earth, red berry and dark spice emerge in the glass. The elegant, structured palate offers mature wild cherry, crushed blackberry, white pepper and licorice alongside a backbone of fine-grained tannins. A cinnamon note closes the finish. Give this a few more years to unwind then enjoy.
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Robert Parker's Wine Advocate
Fuligni's 2011 Brunello di Montalcino is a delightful wine that excels both in terms of its generosity and its approachability. It's easy to drink the whole bottle, glass after glass. The warmer vintage has shaped soft and rich fruit flavors that are enduring and enticing. Spice, leather and tangy tobacco fill in the rear adding dimension and aromatic substance. The mouthfeel shows great textural richness and a sudden spot of bright acidity. This is an honest, upfront and utterly enjoyable Brunello.
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Wine & Spirits
Fuligni’s 2011 shows good freshness for the warm vintage, with delicate floral scents that lead into flavors of red cherry and pomegranate, all of it laced together by fine-grained tannins. It maintains a cool red-fruit character as notes of wild herbs and raspberry seed emerge, leading to an energetic and lifted finish.
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Wine Spectator
This aromatic red offers floral, strawberry, cherry and wild herb notes. Elegant and well-balanced, with a lingering finish of tobacco, earth and cherry. Drink now through 2023. 2,333 cases made.
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All labels bear the lion of St. Marco in honor of the Fulignis' Venetian origins. The family, however, has long been thoroughly Tuscan, founding the winery in 1923 round a Medici villa and a tiny country convent of the Renaissance. Maria Flora Fuligni and nephew Roberto Guerrini Fuligni have just restored the latter to its sixteenth-century purity. Its cool, cloistered tranquillity supplies ideal aging conditions for these elegantly structured reds, jointly orchestrated by Maria Flora, oenologist Paolo Vagaggini, and agronomist Federico Ricci. Besides this restoration work, the past year has seen further expansion of the vineyards (now 25 productive acres out of the total 247). Altitude varies between 1250-1480 feet above sea level. Exposure is mainly eastern and southeastern, and terrain consists of stony/clayey, hillside "galestro" marls. The soil is low in organic components — therefore conducive to minuscule yields. Crops are further cut back by the vines’ age (12-30 years), their density, severe pruning and green harvest. The newly added vineyards are even more densely planted, 10 to 12 years old and at a slightly lower altitude of 984 feet, on predominantly clayey terrain better suited to Merlot. The grapes are vinified separately according to cru, in a classically inspired international style.
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.