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2006 Casanova di Neri Brunello di Montalcino Tenuta Nuova

Not Currently In Auction

Latest Sale Price

March 17, 2024 - $170

Estimate

RATINGS

100James Suckling

So much ripe fruit here with currants and sultanas, yet fresh and very clean. Dark berries too. Incredible ripe Sangiovese character. Full body, with masses of fruit and chewy tannins. Plus, there’s black licorice and dried berries...

95The Wine Advocate

...explosive, heady wine endowed with considerable richness in its dark wild cherries, licorice, tobacco, herbs and cedar... ...awesome depth and richness... ...dazzles with its stunning depth...

95Wine Spectator

A modern version, with toast and spice notes from oak, yet also freshness and a vibrant persona. At its core is cherry, plum and licorice flavors, with a sweet ripeness that matches the refined tannins...

93+ Stephen Tanzer

Initially less expressive than the classico, hinting at licorice and smoky oak, but enticing blackberry and violet scents emerged with air. Concentrated, powerful and very firmly built, with a brooding medicinal reserve to the dark fruit.

REGION

Italy, Tuscany, Brunello di Montalcino

Brunello di Montalcino is regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is entirely Sangiovese. Montalcino itself is a picturesque, hill-top town not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine. Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.