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VAL DI SUGA BRUNELLO DI MONTALCINO 2019
Country: Italy, Tuscany, Brunello Di Montalcino
Grape Varieties: 100% Sangiovese
Grape Varieties: 100% Sangiovese
AWARDS
James Suckling 92/100 "A dense and linear red with medium to full body, chewy tannins and a slightly extracted finish. Needs time to soften. Better after 2022"
Jancis Robinson 17/20 "Tested blind. Mid Ruby with bright orange tinges. Minerally marasca cherry fruit on the nose with a hint of gingerbread. Mouth-filling aromas of fruit combine with finely sculpted, coating tannins. Impressive length without going over the top. Just a hint of oak on the finish, which complements rather than distracts. Drink 2020-2030"
About the Grape: Sangiovese Grosso from the Val di Suga vineyards in Montalcino in its three historic zones. It is a blend that combines the three main hillsides with different sun exposures and different geo-climatic features. The combination of these three wines produces a special equilibrium between the characteristics of each zone, a unique equilibrium between crispness and structure, body and elegance.
Wine Making and Ageing: The grapes from the three vineyards are fermented separately at a temperature of 25–27°C. Maceration on the skins for 20-25 days. It ages for 24 months in 50 hl Slavonian oak barrels and 12 months in concrete tanks before spending at least 12 months in the bottle.
Tasting Notes: Ruby red with garnet highlights, its rich, complex nose opens up immediately. Initially dark cherry, chinotto orange and violet. It then opens up to wider, more complex notes of blueberry, vanilla, tobacco, cinnamon and chocolate with a menthol finish. In the mouth, this Brunello has a classic style, elegant tannins and a long finish.
Food Pairing: It goes ideally well with game, roast and grilled meat and medium mature cheeses. Serve at 18°C.
VAL DI SUGA
The history of Val di Suga began in 1969 when a company owned by Aldo Moro bought farmland to the north of Montalcino and built a production and sales unit. That land, used for producing fodder at the time, was gradually converted to vineyards and underwent several changes in ownership. In 1982 Val di Suga started to produce wine and created a winemaking cellar. The first vintage to be sold was the “Val di Suga Brunello Riserva 1977”.
James Suckling 92/100 "A dense and linear red with medium to full body, chewy tannins and a slightly extracted finish. Needs time to soften. Better after 2022"
Jancis Robinson 17/20 "Tested blind. Mid Ruby with bright orange tinges. Minerally marasca cherry fruit on the nose with a hint of gingerbread. Mouth-filling aromas of fruit combine with finely sculpted, coating tannins. Impressive length without going over the top. Just a hint of oak on the finish, which complements rather than distracts. Drink 2020-2030"
About the Grape: Sangiovese Grosso from the Val di Suga vineyards in Montalcino in its three historic zones. It is a blend that combines the three main hillsides with different sun exposures and different geo-climatic features. The combination of these three wines produces a special equilibrium between the characteristics of each zone, a unique equilibrium between crispness and structure, body and elegance.
Wine Making and Ageing: The grapes from the three vineyards are fermented separately at a temperature of 25–27°C. Maceration on the skins for 20-25 days. It ages for 24 months in 50 hl Slavonian oak barrels and 12 months in concrete tanks before spending at least 12 months in the bottle.
Tasting Notes: Ruby red with garnet highlights, its rich, complex nose opens up immediately. Initially dark cherry, chinotto orange and violet. It then opens up to wider, more complex notes of blueberry, vanilla, tobacco, cinnamon and chocolate with a menthol finish. In the mouth, this Brunello has a classic style, elegant tannins and a long finish.
Food Pairing: It goes ideally well with game, roast and grilled meat and medium mature cheeses. Serve at 18°C.
VAL DI SUGA
The history of Val di Suga began in 1969 when a company owned by Aldo Moro bought farmland to the north of Montalcino and built a production and sales unit. That land, used for producing fodder at the time, was gradually converted to vineyards and underwent several changes in ownership. In 1982 Val di Suga started to produce wine and created a winemaking cellar. The first vintage to be sold was the “Val di Suga Brunello Riserva 1977”.
Case Bottles: 6
Product Id: 0061
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Sangiovese
A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
