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Home DOCG Altesino Brunello Di Montalcino
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Altesino Brunello Di Montalcino
Altesino Brunello Di Montalcino

Altesino Brunello Di Montalcino

R 1,525.00

Altesino Brunello Di Montalcino has notes of blackberry, black cherry, minerals and also small red fruits and floral touches on the nose. Tight, focused and juicy on the palate with abundant small black and red fruits, hints of oak and a spicy, lingering finish.

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Vintage

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Altesino Brunello Di Montalcino has notes of blackberry, black cherry, minerals and also small red fruits and floral touches on the nose. Tight, focused and juicy on the palate with abundant small black and red fruits, hints of oak and a spicy, lingering finish.

  • Brand: Altesino
  • Description: Dry Red
  • Vintages Available: 2017/2018/2019
  • Country, Region: Italy, Tuscany
  • Appellation: DOCG
  • Ratings: JS 95, 93 (2019), WS 93 (2019), 92, WE 90 (2017)

Grapes

100% Sangiovese Grosso (locally known as Brunello).

About the Producer

Among the eastern hills northeast of Montalcino rise the austere walls of the Altesi Palace, which dominate the estate. The Palazzo was built in the mid-15th century by the noble Tuscan Tricerchi family, whose coat of arms in white marble can still be seen set above the ancient oak doorway. Altesino has been owned by the Gnudi Angelini family since 2002, and the technical and production departments are run by Paolo Caciorgna. In the 1970s, Altesino introduced important innovations that affected the production of Brunello, thus establishing itself as a leading company and reference point for the entire territory. Altesino has been a forerunner in the pursuit of excellence with the introduction of the "cru" concept in 1975 (with Brunello di Montalcino Montosoli) and the first experiments with barriques in 1979. Over the last forty years an intense relationship has been developed with a land full of history, endowed with an almost sensual beauty that is physically perceived and with a subtle charm that reaches the body and the soul. This is the philosophy that inspires Altesino to produce wine and maintain its culture.

Vineyard

Six plots extend on a total surface area of approximately 100 hectares, half of which are vineyards (50 hectares). These plots constitute the productive heart of the estate.

One parcel to the north - Altesino, one to the northeast - Macina, two to the northwest - Cerbaia and Montosoli (the first Cru in the history of Brunello di Montalcino and always famous for the production of wines of extreme elegance), one in the area of Sant'Angelo in Colle - Pianezzine and, finally, one in the area of Castelnuovo dell'Abate - Velona.

In addition to Sangiovese, which makes up the majority of the vineyards (used for the production of Brunello, Rosso di Montalcino and Palazzo Altesi), Cabernet Sauvignon and Merlot are grown (which, blended with Sangiovese, give the Alte d'Altesi and Rosso di Altesino), as well as Trebbiano and Malvasia (for Vin Santo), Vermentino, Chardonnay and Viognier for the production of Bianco di Altesino.

Vinification

After being harvested by hand, the grapes are taken to the cellar, where fermentation and maceration last for approximately 5-7 days with 14-21 days of maceration on the skins.

Ageing

Altesino Brunello Di Montalcino is aged for at least 24 months in Slavonian oak casks and 4 months in the bottle.

Tasting Notes

Altesino Brunello Di Montalcino is ruby red veering towards garnet with ageing. On the nose, blackberry, black cherry and minerals but also small red fruits, with notes of raspberry and arbutus, then touches of nutmeg and floral, of carnation. Firmly-structured and very focused, yet yielding a juicy mouthfeel, with more dark berries and sapid tannins. Fresh, picking up rosemary and oak spice accents on the finish.

Analysis

14.5% alcohol vol.

Food Suggestions

Altesino Brunello Di Montalcino pairs amazingly with fine roast leg of lamb with rosemary, pot roast pheasant, roast squab with truffles or “bistecca alla fiorentina”, Tuscan-style steak, ideally sourced from the indigenous “Chianina” beef. More rustic dishes such as Tuscan sausages and beans or pappardelle with wild boar (“cinghiale”) or hare (“lepre”) sauce also pair very well. Cheese should be kept simple: aged pecorino or parmesan are ideal.

Serving temperature: 16°-17°C. A combination of elegance and power, it should be opened at least 2 hours in advance or, alternatively, delicately decanted.

Cellar

15-20 years in bottles stored horizontally in cool, dark conditions. Altesino Brunello Di Montalcino has great ageing potential.

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