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2016 Podere Salicutti Brunello di Montalcino Piaggione

Removed from a professional wine storage facility; Purchased direct from a distributor; Consignor is original owner

3 available
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Ends Sunday, 7pm Pacific

RATINGS

95The Wine Advocate

...generous, open knit and elegant...oak is well integrated...offers taut, fresh and pure fruit intensity. There are bright berry and sour cherry aromas with blue flower, rosemary and a touch of crushed stone.

94Wine Spectator

...fresh and vibrant...with a meatiness to its cherry, plum, earth, tar and cigar box flavors. A hint of spice on the lingering finish...

94Wine Enthusiast

Aromas of baked plum, coconut, camphor and rose mingle together... The concentrated, full-bodied palate offers cherries marinated in spirits, licorice and tobacco...fine-grained tannins.

93Vinous / IWC

...alluring display of floral-tinged wild berries, balsamic spices and sweet pipe tobacco...palate is incredibly pure and energetic, offering notes of plum and currants cascading across a core of bright acidity...a mix of opulent pleasure and tension, tapering off to a nuanced coating of tannins and a mix of blue and purple-tinged inner florals.

15.5Jancis Robinson

Savoury oak and sweet cherry nose. Concentrated cherry 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.