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2013 Silvio Nardi Brunello di Montalcino

Not Currently In Auction

Latest Sale Price

October 29, 2023 - $36

Estimate

RATINGS

94James Suckling

This is a beautiful Brunello that delivers juicy and delicious fruit with cherries and hints of spices. Full body, firm and silky tannins and a long, chewy finish. Gorgeous length.

93Wine Spectator

Enticing aromas and flavors of cherry, leather, iron and tobacco mark this structured red. Balanced and firm, with a long and tannic, yet fresh, finish.

93Vinous / IWC

Enticing aromas of perfumed red cherry, sweet spices and aromatic woods. Clean, fresh and vibrant, featuring juicy red cherry and mineral flourishes on the long, juicy, bright finish... Lovely wine...

91The Wine Advocate

...a balanced and complete wine... Dark fruit flavors of dark cherry and plum segue to spice, campfire ash, cola and wild rose.

91Wine Enthusiast

Aromas suggesting red woodland berry, crushed herb, blue flower and a whiff of exotic spice float from the glass...linear palate is ethereal...offering sour cherry and licorice...

16.5+ Jancis Robinson

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.