The ancient village of Montalcino is perched almost two thousand feet above the southern Tuscan landscape. It is in this charmed pocket of Italy that the Ciacci family of Collosorbo has been expertly crafting the Sangiovese varietal, known locally as Brunello, into world-class Brunello di Montalcino for centuries beneath their ancient family castle. Brunello, strictly regulated by the Italian government, must be 100% Sangiovese and the law requires a minimum of two years in oak and an additional four months in bottle before release. Tenuta Collosorbo sets even higher standards for their Brunello and ages the wine for three years in barrel and at least eight months in the bottle before release.
With roots that wind back to the 1800s, Lucia and Laura Sardo Suterra respect tradition and practice minimal intervention in the cellar. They hand-harvest and nurture their rich terroir, which is one thing that sets their estate apart. Their vineyards boast three distinct soil types that rarely come together all in one spot: iron-rich red clay, galestro (predominantly schist) and sandy limestone. Following harvest, the wine is fermented at controlled temperature with frequent gentle pump-overs where it undergoes incredibly long maceration on its skins, which is said to drop some tannin in the process and inevitably creates a more elegant tannic profile. The result is a lacy, nuanced Sangiovese that recalls the rare finesse of great Burgundy with Italian charm.
This 2010 Brunello di Montalcino flaunts a beautiful, dark garnet red core with orange reflections on the rim, exhibiting the color of classic Sangiovese at five years of age. The pure, refined aromatics weave the perfect balance of savory and fruit with a bouquet of dried black cherry, wild strawberries, red currant liqueur and a touch of red plum intertwined with rose petal candy, fennel, leather, tilled earth, wildflowers, savory herbs and myriad exotic spices. The body is medium-plus and offers flavors of dried red plums, cherries and wild raspberries, heightened by notes of cocoa powder, leather, tobacco, mushrooms and crushed rocks, which drive the long finish. Although this wine is tremendously approachable in its youth for a Brunello, it should begin to peak in 2-3 years and last a decade if cellared properly. If you choose to enjoy right away, let the bottle rest for at least a week following shipment and you should absolutely decant for at least an hour to allow the wine to open up and come into balance. Serve just above cellar temperature in Bordeaux stems and pair this elegant Brunello with a classic Tuscan dish like
this stellar Steak Florentine.
