Additional information
| Weight | 7 kg |
|---|---|
| Dimensions | 26 × 16 × 32 cm |
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BRUNELLO DI MONTALCINO A.D. 1441 DOCG 2016
BRUNELLO DI MONTALCINO A.D. 1441 DOCG 2016
£80.00 – £480.00 (Price for a single bottle) immediate availability
100% SANGIOVESE, aged for 3 years in durmast casks. Brunello A.D. 1441 is produced from the best hand selected grapes of the Vigna del Castello and the Vigna del Velo. 1441 is the year the Tricerchi Castle was founded.CHARACTERISTICS:
| Designation | Brunello di Montalcino |
|---|---|
| Grape Types | Sangiovese 100% |
| Region | Tuscany (Italy) |
| Alcohol content | 14% |
| Bottle Size | 75 cl Bottle |
| Vineyards | Organic cultivation |
| Vinification | Fermentation with local yeasts, long period of submerged cap maceration at a controlled temperature of 23°C for 30 days. |
| Aging | Slavonian durmast casks of 15 and 20 hl for 36 months |
| Refinement | In bottles for a period of at least 8 months |
Sommelier's Description
| Colour | Clear, intense ruby with flashes of garnet |
|---|---|
| Scent | Complex, elegant, intense. Notes of red fruits, chocolate and leather |
| Taste | Structured, sophisticated, Young with silky tannins. Very determined, with marked acidity |
This is a lovely fruity Brunello di Montalcino and it also has the savoury notes that you would expect from a Sangiovese that has a bit of age on it. It may need to be decanted because the aromas may need a little time to open up and reveal the underlying fruits
On the palate though they are more evident and carry through right to the end of the lovely long finish – cherries, plums, redcurrants and cranberries together with warm spices, cedar and a leafy savouriness.
The wine has been aged in barrel for over two years and then in bottle for a further year before release. It can be aged for much longer still if you can resist it but it is drinking very nicely now.
Matching recipes
Roast leg of lamb with basil and mint pesto
INGREDIENTS:
- 2kg lamb leg
- Fresh garden herbs
- Sliced lemon
For the pesto:
- 1 small garlic clove , roughly chopped
- Small pack basil , leaves only
- Small pack mint , leaves only
- 25g pine nuts
- 25g grated parmesan
- 125ml extra virgin olive oil
- juice 0.5 lemon
How to cook
First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
Roast the lamb for 1 hr 45 mins. Check during cooking that it’s not drying out – if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.
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