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2012 Il Marroneto Brunello di Montalcino Madonna delle Grazie, 1.5ltr

Light label condition issue

Removed from a professional wine storage facility

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RATINGS

99The Wine Advocate

...multilayered bouquet that skillfully presents ethereal notes of wild berry and grilled herb on first nose. Those lighter tones lift gracefully to reveal substantial aromas of dark fruit, spice, tobacco and white truffle that form the wine's lasting aromatic core... This is a true gem of Italian enology...

95+ Vinous / IWC

Complex aromas of red cherry, crushed stones, violet, rose and potpourri. Rich, dense and deep, offering flavors similar to the aromas and substantial, noble tannins that provide backbone and a refined austerity...

94Wine Spectator

Very pure and elegant, offering pretty cherry, blackberry, violet and tobacco flavors. Firmly structured and balanced, with a long, tobacco-tinged aftertaste.

18Jancis Robinson

Shy and brooding. Amazing concentration and very tannic...with real transparency and wonderful, cracking acidity. Burgundian and with a beautiful, aromatic spread on the finish.

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.