Focus on Montalcino: Brunello 2009

In this article you will find information on the Brunello DOCG 2009 released by each of the seven estates of Montalcino part of our portfolio. The new wine of Gianni Brunelli - Le Chiuse di Sotto (Rosato IGT Toscana 2013) and of Azienda Agricola Uccelliera (Costabate IGT Toscana 2009) are also mentioned.



Podere Brizio – Brunello DOCG 2009

The quality of the grapes of the 2009 vintage was extremely high so that the quality of the wines is also at a very high level. The climate in 2009 can be described in two different phases that were well integrated the one with the other: a first phase with many days of rain and a second phase, during the summer, with very warm and dry weather (the water supply accumulated during the first phase were consequently very useful). The potential alcohol strength of the grapes was quite high, with excellent levels of total acidity and of dry extract.

The grapes were harvested by hand and placed in boxes, destemming and crushing followed by long maceration with the skins in order to have an intense colour. The wine matured in Allier oak tonneaux of a capacity of 500 litres and in large oak casks of a capacity of 36 hectolitres for 3 years. Finishing in the bottle for 8 months.

It is suggested to decant the wine before serving. Match it with red meat, game and seasoned cheese.  13,000 bottles (0,750 l) were produced.


Gianni Brunelli – Le Chiuse di Sotto – Brunello DOCG 2009

This Brunello is made from the vineyards standing in the two properties of the estate, Canalicchio and Podernovone.

The vine training system is cordon spur and the vineyard density is 4,500 vines per hectare, the grape yield is 6 tons/hectare. The grapes were harvested in October. Maceration with the skins and alcoholic fermentation lasted for 22-23 days with temperature control, the wine then rested in large oak casks of a capacity of 50 Hectolitres for 30 months. Bottling took place in June 2013. The production was of 10,000 bottles.

This Brunello has a lovely intense and bright garnet red colour. The nose is intriguing, it opens up with a mixture of licorice and juniper berries, followed by underbrush berries and balsamic notes. In the mouth it is supple and velvety, sapid and enveloping, because of its elegant tannins it is dynamic on the palate. The finish is extremely pleasant and persistent with spicy notes. Match this wine with succulent dishes, pasta with meat sauce, roast and braised lamb, pork and beef.

Gianni Brunelli – Le Chiuse di Sotto – Rosato IGT Toscana 2013

This wine was made in order to enlarge the range of products, but also in order to make the final yield of the Sangiovese grapes lower still, so that the grapes for the production of Brunello could reach a perfect ripeness.

The harvest of the Sangiovese grapes for this Rosato was carried out from the 10th to the 20th of September. The veraison (the phase during which the grapes change colour) was complete, the phenolic ripening was at the beginning, the acidity was not excessive and the sugar content (and consequently the alcohol strength of the wine) was relatively low. This wine is vinified on its own (it is not a saignée) in steel vats. It matures in steel.

The colour of this rosato is a beautiful cherry red, the aromatics are good with an exuberant and evident fruit.

The production is tiny,  just 1,000 bottles.  


La Serena – Azienda Agricola Rasa 1° - Brunello DOCG 2009

At harvest, that took place at the end of September beginning of October, the grapes were beautiful with impeccable analysis data. “The advantage of small estates - Andrea Mantengoli tells us -  is to be able to make wine without having to follow the parameters that are imposed by the market. We make wine according to what nature provided us with. This vintage is excellent and it is comparable with the previous great vintages.”  20,000 bottles were produced.

The maceration with the skins and the alcoholic fermentation lasted for 12 days. Steel vats with automatic punching down of the cap are used as it makes it possible for varieties such as Sangiovese to release all the compounds present on the  skins in an optimal way. This technique maintains the wine young for a longer time. The wine then rests for three years in large oak casks and 10% rests in Slavonian and French oak barriques.

Drink this Brunello with classical food matches such as game, meat dishes, cheese, but it is also suitable with many other dishes as it is very versatile.

Andrea tries to respect the terroir as much as possible, looking for what this terroir and Sangiovese can offer. “Organic viticulture – Andrea tells us - helps as one can obtain a product without forcing the production.


Tenuta Le Potazzine – Brunello DOCG 2009

“The main characteristics of this vintage are finesse and elegance: finesse on the palate and incredible finesse on the nose” – the owner of the estate Beppe Gorelli tells us – “This is due not only to the evident acidity, but also to the fine and silky tannins.” The wine matured for 40 months in Slavonian oak casks (of a capacity of 10-13-30-50 hectolitres) and it was bottled in July 2013. “I tasted it yesterday” – continues Beppe – “it is a very fine and elegant wine, it does not need much finishing in the bottle, after 8 months it has already reached a good level and it was pleasant and drinkable”. The fermentation is old fashioned with wild yeasts and without temperature control. The wine is racked off after one month from the harvest: 3 weeks of alcoholic fermentation and 1 week of maceration with the skins. During the first week of fermentation the wine is pumped over 3 times and the cap is punched down, during the second week it the wine is pumped over twice, during the third week the vat is closed. 30-35% of the wine is vinified in wooden vats and matured in the same vat for one year; the rest of the wine is vinified in steel. This method has now been followed for the last two years. The malo-lactic fermentation immediately follows the alcoholic fermentation and is carried out without selected bacteria nor additives. Drink this wine with classical food matches, such as game or red meat, but, due to its elegance, it is also perfect with simpler dishes such as homemade pasta with meat sauce or with cheese.   


Podere Scopetone - Brunello DOCG 2009

This is the first vintage of Brunello produced exclusively by the new owners, Loredana Tanganelli and Antonio Brandi.

In 2009 the winter was average with a medium amount of rain. There were many rainy days during the springtime, which favoured a good water supply in the soil and which was very useful during the hot and dry summer months. The ripening of the clusters was normal, the alcohol strength was good and the level of acidity was excellent in the wines. The harvest started early because of the short day-night temperature range and the generally high temperature in September. The wines are elegant, fruity with “discreet” tannins, perfectly balanced with a fresh acidity. The 2009 Brunello mainly stands out for its harmony, for the remarkable balance between its components and for its persistent and pleasant sapidity. The work in the vineyards was particularly careful, fruit was dropped and the clusters were carefully selected during harvest and again in the cellar. The maceration with the skins and the alcoholic fermentation (20 days) were carried out in a traditional way in stainless steel vats, alternating punching down of the cap and delestage (the liquid is pumped out from the lower part of the vat into a second vat, it is then pumped back into the top of the first vat after a couple of hours – in this way the cap is broken up into smaller pieces and the compounds of the skins dissolve in the liquid more easily) in order to favour the extraction of the “noble” polyphenolic compounds. The wine then matured for 24 months in French oak casks of a capacity of 33 hectolitres. Match this wine with game, braised and roast red meat, with seasoned cheese.


Azienda Agricola San Filippo – Brunello DOCG 2009 Le Lucére

2009 is a very interesting vintage, – the owner of the estate Roberto Giannelli tells us - the aromatics of the wines are particularly rich.” This Brunello is made from the Lucére vineyard, of an extension of 3 hectares and located in the northern eastern area of Montalcino. The exposure is east and the soil is made up of Galestro (marl). The maceration with the skins and the alcoholic fermentation lasted for 15 days (including the first 48 hours of cold maceration with the skins) with temperature control. The wine then matured for 28 months in French oak barriques and in large Slavonian oak casks (of a capacity of 20-30 hectolitres). The toasting of the wood is very light. Due to its elegance, this wine is very versatile so that it is easy to match it with a variety of food and dishes.


Azienda Agricola Uccelliera – Brunello DOCG 2009

2009 is a vintage that stands out for its elegance. This Brunello offers a great and immediate pleasure to the customers, it is slightly less complex than the Brunelli of the previous vintages. The production is lower than usual being 18,000 bottles. The grapes were harvested at the end of September. After cold maceration with the skins during the first days of vinification, the maceration with the skins and the alcoholic fermentation lasted for 21-22 days with temperature control. The wine then matured in Slavonian and French oak and barrels for 36 months. It then rested in steel from January to June 2013 before being bottled in July. “Due to its elegance - says the owner of the estate Andrea Cortonesi -   the Brunello 2009 is a wine to be enjoyed in a relaxed environment and due to its multiple characteristics, as all the wines of Uccelliera, it should be matched with food depending on one’s taste and on one’s gastronomic tradition.”


Azienda Agricola Uccelliera – Costabate IGT Toscana 2009

Andrea Cortonesi decided to produce this new wine, made exclusively with Sangiovese grapes, in order to represent the terroir of Castelnuovo dell’Abate in the best way possible: in fact this wine is made from a selection of Sangiovese grapes from the vineyards of Uccelliera that  stand at three different altitudes and that have three different microclimates. It matures in very special French oak barrels as the wood is taken from ultra centenarian trees. The terroir, the varietal and the passion of Andrea stand out in this wine. Costabate is a reclassification of a Brunello to a proprietary/IGT wine. Only 300 bottles, exclusively magnums, have been produced.