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  • Casanova Di Neri Brunello Di Montalcino

Casanova Di Neri Brunello Di Montalcino

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Product Description

Award winning Brunello made from 100% Sangiovese grapes from the hills around Montalcino, Tuscany. Exotic aroma of plums, incense and spices. Full-bodied, fine tannins and long silky aftertaste.

  • Brand: Casanova Di Neri
  • Description: Dry Red
  • Vintages Available: 2011/2013
  • Country, Region: Italy, Tuscany
  • Appellation: DOCG
  • Ratings: Wine Spectator: 95/100 (2011 Vintage), 93/100, Wine Enthusiast: 91/100 (2008 Vintage)

About the Producer

Giacomo Neri has grown his winery into one of Montalcino’s most famous, known worldwide. The farm “Casanova di Neri” was founded in 1971 when Giovanni Neri bought a large estate within the Montalcino territory. The farm has grown to 55 hectares of vineyards, situated all over the area surrounding Montalcino, some to the north but mostly near the old Castelnuovo dell’Abate onyx quarry and on the eastern slope of lower central Sesta.


100% Sangiovese Grosso, which in Montalcino is called Brunello.


The Casanova di Neri vineyards, set on the various slopes of Montalcino, are influenced by radical differences in soil, microclimate and surrounding vegetation, while maintaining a maximum separation of just one kilometre. One of them is Fiesole, close to the homonymous farmhouse and cellar, which is characterised by chestnut trees right next to the vineyards. Le Cetine is in the hottest area, characterised by Mediterranean scrub and calcareous soil. The heavy stone and pebble-filled soils of Pietradonice are situated to the southeast. Cerretalto is an amphitheatre located east of Montalcino, with unique volcanic and alluvial soil, rich in iron, and a particular microclimate. The grapes for Brunello “White Label” are harvested during the first 2 weeks of September. Brunello “White Label” is born in vineyards that look to Montalcino from the east, at an altitude which varies from 350 to 480 metres above sea level.


After the grapes are harvested, exclusively by hand, the bunches are taken to the cellar, where they are inspected on the sorting table to remove any parts considered unsuitable for the high quality to be reached. Subsequently a machine removes the stalk from the grapes, which drop onto another sorting table. The selected grapes are then taken by gravity to tanks, where the vinification process begins. Fermentation and Maceration last approximately 21 days.


By law, Brunello di Montalcino has to spend an ageing period of at least 24 months in oak barrels and can be released for sale only after 5 years have elapsed since the grape harvest. Brunello “White Label” is matured in big barrels for 42 months, followed by six months in the bottle, Tenuta Nuova matures for 30 months in oak casks and 18 months in the bottle, Cerretalto spends 27 months in small barrels and 30 months in the bottle.

Tasting Notes

Plenty of cherry and plum flavours in this rich red, along with notes of bramble, spice and camphor. The tannins are dense and assertive now, and a sweet fruit component balances the finish, ending with a long aftertaste.


14% alcohol vol.

Food Suggestions

Serve with red meats, game and strong cheeses.

Serving temperature: 16-18°C; open 4-5 hours before serving and, if possible, pour immediately into a decanter, gently and delicately.


Brunello is best kept in a horizontal position for up to 15 years.

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