Sign In

2010 Pertimali Brunello di Montalcino Sassetti Livio

Removed from a temperature controlled wine cellar

Ends Sunday, 7pm Pacific

RATINGS

100James Suckling

Crazy aromas of dried lemon, sea salt, cherry and delicate rose petal. Full body, ripe fruit and amazing acid tannin structure. It works from the inside out.. Goes on for minutes... Redefines Brunello...

97The Wine Advocate

...pressed cherry, dried blackberry, spice and tobacco. The most compelling notes however are those polished mineral tones of crushed granite and pencil shaving that add sharpness and focus... ...not a timid Brunello...

95Wine Spectator

Tightly wound, with a core of sweet fruit offsetting the burly tannins, this lingers on the finish, showing fine equilibrium and the potential to develop.

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.