Tasting notes

Characteristics: ruby red colour tending towards garnet with age; the bouquet is wide, ethereal, composite with fragrances of violets, undergrowth and vanilla; it is dry in the mouth, warm and velvety, revealing a rich substance and excellent character.

Rating

The 1999 Brunello di Montalcino, a classic garnet in color, is logically more powerful and penetrating on the nose, with tobacco and leather along with the red fruit, and shows a sizeable and vigorous palate which will need a bit of time to fully smooth out its tannins. Drink: 2005-2015.  Robert Parker 88 points (Apr 2005) Outstandingly fresh aromas of roses, berries and spicy oak with hints of incense. Full-bodied, with silky and caressing tannins and a long, finely textured finish. A very pretty wine already. Hard to resist. Best after 2005. 6,000 cases made. (JS) Wine Spectator 91 points (Jun 15 2004)

Wine maker notes

Made from 100% Sangiovese Grosso grapes harvested from the Altesino, Montosoli and Velona vineyards in the first 3 weeks of October. After 25 days of maceration, the wine is transferred to large Slovenian barrels where it remains for 3 1/2 years prior to bottling. The ruby red color of this wine tends toward garnet with age. The bouquet displays ample aromas of violet and vanilla. Rich and velvety on the palate with balanced fruit, acidity, and tannin.

Technical notes

Grapes: Sangiovese. Ageing: in oak barrels for at least 3 years. Refinement in bottles: 6 months. Alcohol content: 13% vol. Serving temperature: 18°C.

Food pairing

Serving suggestions: red meats, roasts, large game, mature cheeses