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BRUNELLO DI MONTALCINO RISERVA DOCG 2013

BRUNELLO DI MONTALCINO RISERVA DOCG 2013

£75.00£450.00 (Price for a single bottle) immediate availability

Brunello Riserva is one of the finest red wines in the world because of its extraordinary quality and because of its ability to age. It can defy the century mark. Brunello di Montalcino Riserva by Donatella Cinelli Colombini is produced with Sangiovese grapes from Casato Prime Donne, a 40-hectare property, 17 of which are vineyard, on the Northern slope of Montalcino. Brunello Riserva is produced only in great vintages, when the climate makes small loose clusters with very small and perfectly ripe grapes berries. In 2013 the total production was of only 6.600 bottles.
Clear
Minimum quantity: 6 pcs
- +
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
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
SKU: brunelloriserva-2013-colombini Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

Grapes

Regions

Types

Vintages

Sommelier's Description

Colour Bright and intense ruby red.  The slow movement in the glass
emphasize the structure and richness of the wine.
Scent Net, fine, rich in red fruit suggestions, and spices, with hints of coffee,  chocolate and tobacco.
Taste Harmonious, velvety, the taste widens with an effect of fullness, this is also vertical and lasts pleasantly after having swallowed

2013 was a vintage that started low key, and that later convinced experts and consumers all over the world. In the Riserva versions it aims to get to the top of the ratings This had already happened in the past when the 2009 bettered all expectations and became one of the cult vintages for Brunello. The 2013 vintage had a rainy winter and a cool summer, a typical climate for long lasting and important Brunello. Shortly after the harvest the wine did not seem so special but after the time spent in barrel it revealed its extraordinary elegance.

 

RATINGS

  • 94 Wine Advocate – Robert Parker
  • 95 Wine Enthusiast – TOP 5 BRUNELLO RISERVA
  • 93 James Suckling
  • 90 Wine Spectator
  • 16/20 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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