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2012 Casanova di Neri Brunello di Montalcino

Not Currently In Auction

Latest Sale Price

March 24, 2024 - $110

Estimate

RATINGS

95Wine Spectator

Effusive aromas and flavors of raspberry, cherry, floral, mineral and tobacco are at the center of this linear, vibrant red. Well-structured, this offers terrific length on the sinewy finish.

93The Wine Advocate

S one of the shining stars of Montalcino...The winemaking style is impeccable and elaborate.. opens to thick layers of dark fruit, mocha, spice, leather, cigar box and pipe tobacco. A distant note of dried fruit or blackberry confit

92James Suckling

A wine with balance and finesse as well as a solid core of fruit that leads to a long and silky finish. Just the right combination of subtle ripe fruit and balsamic-vinegar undertones. So pretty.

91Vinous / IWC

Sweet spices, red cherry and camphor .. The red cherry note repeats on the palate, where it’s complicated by hints of tobacco and sweet chocolate. Long and vibrant but very suave...Lovely brunello.

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.