Additional information
| Weight | 7 kg |
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| Dimensions | 26 × 16 × 32 cm |
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BRUNELLO DI MONTALCINO RISERVA DOCG 2012
BRUNELLO DI MONTALCINO RISERVA DOCG 2012
£76.50 – £459.00 (Price for a single bottle) immediate availability
The Brunello Riserva is practically a magical wine, because it can challenge time, and live decades, even centuries sometimes. At Casato it has been made only 8 times during the last 11 years. The production of Brunello Riserva depends on the climate, the rainfall and the sun, mostly during August and September. It is possible to know right from the tasting of the grapes, this is when the picking dates are chosen. If in the vineyards there are Sangiovese grapes of extraordinary quality then it is possible to produce the Brunello Riserva.CHARACTERISTICS:
| Designation | Brunello di Montalcino DOCG |
|---|---|
| Grape Types | 100% Sangiovese |
| Region | Tuscany (Italy) |
| Alcohol content | 14.5% |
| Bottle Size | 75 cl Bottle |
| Grape Harvest | Small clusters with regular ripening. Grapes seeds completely lignified. The harvest was manual, with a careful selection of the grapes, after two women on the sorting table discarded the defected berries |
| Vinification |
In stainless steel truncated cone shaped vats, each individually temperature controlled and open on top, so as to vinify without the use of pumps. The alcoholic fermentation went regularly with spontaneously low temperatures. It lasted 16 days and was then followed by 20 days of maceration. |
| Aging |
5 -7 hl small French oak tonneaux produced by 5 artisans who assure manual production. The type of oak, charring and dimension of the barrels has been specifically chosen based on the character of the wine. There has been no filtering before bottling
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| Home ageing | 30 years and more. Keep the bottles lying down in a dark and cool place. Have the corks changed in Donatella Cinelli Colombini’s winery, a certified operation to be done 20 years from bottling |
Sommelier's Description
| Colour | Bright and intense ruby red. The slow movement in the glass emphasize the structure and richness of the wine. |
|---|---|
| Scent | Extraordinarily fine and complex. The ripe red fruit mixes with spicy and exotic notes. |
| Taste | Of great impact with silky tannins and a solid structure where acidity is well balanced with rich and abundant fruit. Harmonious in its vertical elegance, well expressed.
Lasts pleasantly in the mouth |
Brunello Riserva is made for a lengthy ageing. This means that it must have a tannic and acidic structure able to preserve it in time. To balance these characteristics and make it pleasing even when young it is necessary that there be richness in fruit (polyphenols) that give aroma and balance the power. The Brunello Riserva 2012 has all these top quality characteristics.
In the 2012 vintage the total production was of only 6.600 bottles.
RATINGS
- 95 Vinous – Antonio Galloni
- 93 Wine Enthusiast
- 93 Wine Advocate – Robert Parker
- 92 Wine Spectator
- 92 James Suckling
- 17/20 Jancis Robinson
Matching recipes
BISTECCA ALLA FIORENTINA – FLORENTINE STEAK
Bistecca alla Fiorentina is an impressive dish of Porterhouse steak done Florentine style. This Florentine steak is a simple recipe, perfect for a summer dinner party.
INGREDIENTS:
- 1 T-bone or porterhouse steak, at least 3 inches thick & 3-3½ pounds
- 1 bunch fresh rosemary
- 1 bunch fresh sage
- 2 tablespoons extra virgin olive oil
- Kosher salt & freshly ground black pepper, to taste
HOW TO COOK
Classically it’s grilled over the open flame, but it’s totally cool to do it in a grill pan or even just a big cast-iron skillet.
Make sure your griddle is hot before placing down your meat and cook it for 4-6 minutes per side for a beautiful rare steak. If you like more of a medium-rare internal temperature, then add 2 minutes per side when cooking.
While the meat is cooking be sure to baste it with the butter and brush it with the fresh herbs for just an awesome little added touch to this recipe. Once the steak is done let it rest for 3 to 4 minutes.
Slice the strip steak and filet mignon away from the T-bone and then slice those cuts on a bias and serve it all next to the bone for a really cool rustic look.
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