The fabulous Brunelli 2010 are now on the market!
In this article you will find what each of the six estates of Montalcino part of our portfolio told us about their Brunello 2010.
2010 has been rated an exceptional vintage (“annata eccezionale”) and has been awarded 5 stars (the maximum award) by the Consorzio del Vino Brunello di Montalcino. The vintages are evaluated by a commission of 20 very experienced professionals, operating in Montalcino, at the beginning of January of the year following the harvest (of the vintage that is evaluated).
The production Rules of Brunello di Montalcino (source: Consorzio Vino Brunello Montalcino)
Brunello di Montalcino was recognized as a DOCG (Denomination of Controlled and Guaranteed Origin) wine with the Italian Presidential Decree (Decreto Presidente Repubblica) dated 1/7/1980, and various modifications ensued subsequently. The rules established by the regulation in force according to the Decree of 19/5/1998 are as follows:
- Production area: the municipality of Montalcino (province of Siena)
- Variety: 100% Sangiovese (also called “Brunello” in Montalcino)
- Maximum grape yield: 8 tons per hectare
- Ratio of grape yield to wine: 68%
- Minimum aging in wood: 2 years in oak. Minimum finishing in the bottle: 4 months (6 months for the Riserva)
- Colour: intense ruby red tending towards garnet as it ages
- Nose: characteristic intense perfume
- Taste: dry, warm, lightly tannic, robust and harmonious
- Minimum alcohol content: 12.5% Vol.
- Minimum total acidity: 5 grams/litre
- Minimum net dry extract: 24 grams/litre
- Bottling: can only be carried out in the production area
- Release on the market: 5 years after the year of the harvest (6 years for the Riserva)
- Packaging: Brunello di Montalcino can only be sold if it is in Bordelaise shaped bottles
The climate in Montalcino in 2010
The quality of the grapes in 2010 was exceptional. The springtime was quite rainy and the temperature was slightly lower than average. From June till the beginning of September the weather was warm and dry, there were a few rains during the last weeks of summer. The veraison took place after mid August and during this period it was cool at night and warm during the day. This wide temperature range was ideal for the ripening of the grapes. The harvest took place between the first and the third week of October, the right period for the great Sangiovese vintages. The climate was perfect in Montalcino and 2010 can be considered an extraordinary vintage.
The Brunelli 2010 of our portfolio
Podere Brizio – Brunello DOCG 2010
The harvest, carried out by hand and the grapes placed in small baskets, started at the end of September and was completed by mid October. The grapes were destemmed and softly crushed. The must was pumped immediately in steel vats where the alcoholic fermentation lasted for approximately 14-15 days, without adding selected yeast, so that all the noble aromatic compounds were perfectly extracted. The malolactic fermentation took place in the same steel vats naturally (without adding selected bacteria). The wine then was racked into large French neutral oak casks of a capacity of 35-36 hectolitres were it aged slowly for approximately three and a half years. After a light filtration the wine was bottled and finished in the bottle for a minimum of six months.
Open the wine and decant it for about two hours before drinking it. It is perfect with meat, game and seasoned cheese.
The production was approximately of 20.000 bottles.
Gianni Brunelli – Le Chiuse di Sotto – Brunello DOCG 2010
This Brunello is made from the vineyards standing in the two properties of the estate, Canalicchio and Podernovone. The vineyards of Canalicchio have a north-east exposure, the altitude is 200 meters above sea level and the vines were planted in 1989. The vineyards of Podernovone stand at 350 meters above sea level with a south-west exposure and the vines were planted in 1997.
The vine training system is cordon spur and the vineyard density is 4,500 vines per hectare, the grape yield is 5 tons/hectare. The grapes were harvested by hand in boxes during the first ten days of October. Maceration with the skins and alcoholic fermentation lasted for 22-23 days with temperature control at 27-29 degrees Celsius, the wine then rested in large Slavonian oak casks of a capacity of 30-40 Hectolitres for 24 months. Bottling took place on the 2nd July of 2014. The production was of 18,300 bottles (0,75 litre capacity) and of 120 magnums.
The colour is an intense and bright garnet red. The nose is lovely: on a texture of red berries, fresh flowers, aromatic and balsamic herbs, sweet notes of fruit jam, black pepper and nutmeg reveal themselves. In the mouth it is delightful, enveloping and enticing, mineral, with velvety tannins. Notes of liquorice and mint in the finish.
Laura Brunelli, who also manages “Osteria Le Logge”, one of the best restaurants in Siena, suggests to match this wine with a leg of lamb, with a succulent beefsteak, with beef cooked at a low temperature, game such as wild boar or hare, but also with roast duck or with pork.
Tenuta Le Potazzine – Brunello DOCG 2010
“The 2010 Brunello has a complex nose of fruit and of leather. This is due to the good climate of the vintage” Beppe Gorelli, who owns the estate together with his wife Gigliola, tells us. “This complexity is detectable also in the mouth, with silky, elegant, delicate and persistent tannins. The life of these wines will certainly be long, although their evolution will be a bit slower at first…”
The fermentation is old fashioned with wild yeasts and without temperature control. The wine is racked off after one month from the harvest: 4 weeks of alcoholic fermentation and maceration with the skins. During the first week of fermentation the wine is pumped over 3 times a day and the cap is punched down, during the second and third week the wine is pumped over twice daily, during the fourth week there is only maceration with the skins and 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 3 years. The malo-lactic fermentation immediately follows the alcoholic fermentation and it is carried out without selected bacteria and without additives. The wine matured for 42 months in Slavonian oak casks (of a capacity of 10-13-30-50 hectolitres) and it was bottled on the first of July 2014 without filtration. 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.
The production was of 17,000 bottles.
Podere Scopetone - Brunello DOCG 2010
This is the second vintage of Brunello produced exclusively by the new owners, Loredana Tanganelli and Antonio Brandi.
The grapes were harvested during the first 15 days of October. As 2010 was a fantastic vintage, the work in the vineyards was simple and straightforward.
The maceration with the skins and the alcoholic fermentation (20 days) were carried out in a traditional way in stainless steel vats, with daily punchings down of the cap. The wine then matured for 24 months in French oak casks of a capacity of 33 hectolitres.
The colour is an intense and transparent ruby red with garnet reflections. The nose, full and harmonic, is an example of typicality, with pleasant prune and sour cherry notes that are perfectly blended with vanilla, liquorice, sweet tobacco and old leather notes. It is warm and generous in the mouth, traditional, with ripe, tightly knit and silky tannins. The acidity is perfectly balanced, the finish is extremely persistent, the aftertaste is flavourful. One can foresee a long and bright future!
Match this wine with game, braised and roast red meat, with seasoned cheese.
The production was 4,300 bottles.
Azienda Agricola San Filippo
“2010 is a very interesting vintage, – the owner of the estate Roberto Giannelli tells us – I have never experienced a similar one. Brunello Le Lucére and Brunello S. Filippo are very similar: they both have great structure and they are very rich. This is a unique vintage, it could be described as a blend of the 2006 and of the 2007 vintage, due to the fruitiness, the persistence and the acidity. Although these wines are still young, they already have a great complexity.”
Brunello DOCG 2010 Le Lucére
This Brunello is made from the Lucére vineyard, of an extension of 2.75 hectares and located in the northern eastern area of Montalcino. The vines are 25 years old. The exposure is east and the soil is made up of Galestro (marl). The harvest in 2010 started late, on the 10-15th of October. 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 one year in French oak barriques and then for further 14-16 months in large Slavonian oak casks (of a capacity of 20-30 hectolitres). The toasting of the wood is very light.
The production was of 7,300 bottles.
Brunello DOCG 2010 S. Filippo
This Brunello is made from the grapes grown in four different vineyards. The age of the vines vary from 10 to 35 years. The exposure is north east except for one vineyard where the exposure is south. The composition of the soils is mainly Galestro (marl). The harvest period was the same as for Le Lucére around the 10th-15th of October. The vinification is the same as for the Brunello Le Lucére, but Brunello S. Filippo matures exclusively in large Slavonian oak casks (20-30 hectolitres) for 26 months.
The production was of 10,000 bottles.
Due to their elegance, these Brunelli are very versatile so that it is easy to match them with a variety of food and dishes.
Azienda Agricola Uccelliera – Brunello DOCG 2010
“The veraison started late in 2010 and we were worried about it” Andrea Cortonesi, owner of Uccelliera, reports. “Then around the 10th of August there was a rainfall after which it was sunny till after the harvest. It was warm during the day and cool at night. 2010 is a marvellous vintage. It combines the austerity and the complexity of 2006 with the sweet tannins of 2007 (due to the perfect phenolic ripening in 2010). In 2010 the complexity of the wines, which usually is a characteristic of a vintage with low grape yields, is combined with a good yield. This makes both the vignerons and the customers happy! In 2010 quality and quantity were combined. The wines have a good acidity, due to the cool nights, and the colour is bright. The tannins are silky and supple, as the grapes were left a few days longer on the vines. The complexity of this wine turns into elegance….”
The grapes were harvested on the 27th of September. After cold maceration with the skins during the first 7-8 days of vinification, the alcoholic fermentation lasted for 15 days with temperature control (27 degrees Celsius during this phase), the wine then was left in the vats with a submerged cap (without pumping over of the must in order not to extract astringent tannins) till the end of October when it was racked off. Only indigenous yeast was responsible for the fermentation (Andrea does not use selected yeast starting from the 2004 vintage). The malo-lactic fermentation took place in steel. The wine matured in Slavonian large oak casks of a capacity of 40 Hectolitres and in French oak barrels of a capacity of 225 litres (the percentage of new wood was very small) for 36 months. The wine was then blended at the beginning of 2014 in steel and bottled in July 2014. “This wine is elegant, but also intriguing on the nose and in the mouth” Says Andrea. “This Brunello is generous and complex. It is a wine for experienced customers and it should be matched with food depending on one’s taste and on one’s gastronomic tradition.”
The production was of 25,000 bottles.