Situated an hour south of Florence, the sun-drenched, arid landscape of Brunello di Montalcino is home to one of the most world renowned appellations in all of Italy. Brunello di Montalcino DOCG is strictly regulated by the Italian government in an effort to maintain the highest standards of quality. By law, the wine must be composed of 100% Sangiovese, known locally as Brunello, and undergo a minimum two years in oak, an additional four months in bottle and a total minimum of 50 months following harvest before it can be released to the public.
Today’s wine hails from Brizio’s parcel of vines in the southwest corner of the appellation. At over 1000-feet in elevation and boasting Pliocene sea sediment and calcareous soil, the 18-25 year old vines deliver a wine of immense elegance and finesse. The nine-hectare estate is comprised of the most desirable parcels that once made up the Pieve di Santa Restituta estate. When Roberto Bellini sold the larger property, he retained the precious Podere Brizio vineyard, which is the source of today’s wine. The vineyard is farmed organically and is currently undergoing certification. Following manual harvest, the fruit is destemmed and crushed with whole clusters, which is followed by a long, purposeful maceration. The wine goes through alcoholic fermentation and pump overs in climate-controlled stainless tanks. It is then racked into large, new oak casks where it undergoes malolactic fermentation and is aged for a minimum of three years. The result is a wine of soft tannins, savory complexity and perfumed poise.
This 2004 Brunello displays a dark garnet red core with amber and garnet reflections of the rim, which is typically of traditionally produced Brunello with a decade of age. The nose features savory aromas of dried mushrooms, dried roses, fennel and tomato leaf over a background of beautiful, dried fruit aromas including dried plum, dried cherry, goji berry and a subtle hint of aged balsamic vinegar – often found in high-quality, aged Brunello. The palate is incredibly soft and supple in texture, medium-plus in body and full of concentrated flavors that mirror the nose. The neverending finish boasts earthy notes of finely crushed stone minerality, roses, fennel, dried black olives and wild Tuscan herbs. This wine is ready to go now, although it will improve over the next 5-7 years if kept in a cold, dark corner of your cellar. To enjoy, simply decant for 20-30 minutes and serve in large Bordeaux stems around 60-65 degrees. Each bottle may vary and require more or less decanting, but expect this wine to be firing on all cylinders after thirty minutes in the decanter. For a pairing that will warm your bones and your soul this winter, try
this recipe for braised ox cheeks with port and balsamic vinegar.
