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2010 Fossacolle Brunello di Montalcino

Not Currently In Auction

Latest Sale Price

November 27, 2022 - $51

Estimate

RATINGS

97James Suckling

Fascinating aromas of lemon peel, orange, lilac and cherry...the beauty here is the savory, salt, mineral, berry character. It shows clay and terracotta as well.

93+ Vinous / IWC

... Dark red cherry, plum, smoke, licorice and spices...bold, fruit-driven Brunello fleshes out, showing off its extroverted personality. Layers of intense fruit continue to build as the wine opens up in the glass...

93Wine Enthusiast

Aromas of stewed plum, wet earth, leather, game and an exhilarating whiff of menthol lead the nose. The vibrant palate shows great intensity, delivering juicy black cherry, crushed raspberry, licorice, tobacco and white pepper alongside chewy tannins and firm acidity.

90Wine Spectator

Rich, offering bright cherry, strawberry, peony and earth flavors... Combines elegance and a little muscle.

17.5Jancis Robinson

... Scented, almost a little floral. Terrific intensity...dried fruit and leather and dry in texture...

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.