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2012 Talenti Brunello di Montalcino

Not Currently In Auction

Latest Sale Price

October 8, 2023 - $41

Estimate

RATINGS

95James Suckling

The plum-fruit character with salted almonds here is fascinating. Full body, and this really grows on the palate, showing a powerful depth of fruit and wonderful length.

91The Wine Advocate

...offers delicate tones and crisp lines... Dark fruit is followed by dried cherry, pressed flowers and mild spice...shows very nice balance and impressive length. The finish is polished and bright with balanced acidity that makes a good contrast to the depth and power...

91Vinous / IWC

Nuanced, scented nose combines raspberry, blackcurrant, tobacco, and an intense flinty note. Suave, juicy and complex, with harmonious acidity giving shape and freshness to the plum and mocha flavors. This subtle midweight finishes with smooth tannins, very god balance and lingering perfume.

16.5Jancis Robinson

Light nose. Even a hint of cabbage. Rich and sweet on palate entry then lots of wet veg underneath. Masses of tannins. Lots there!

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.