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Grape Varieties: 100% Sangiovese
AWARDS
James Suckling 93/100 "Wet earth, oyster shell and dark berry aromas follow through to a full body, chewy tannins and a flavorful finish Needs a year or two to soften Try after 2022"
Decanter 94/100
Wine Enthusiast 90/100
Jancis Robinson 17/20 "Single vineyard. Tasted blind. Just mid ruby Pretty nose of red fruit and a little peppery. Tangy cherry fruit and crunchy tannins. Long and juicy, yet more elegant than powerful. Drink 2020-2028"
The Vigna Spuntali is historically known as the best area of the southwestern slope of Montalcino, the slope facing the sea.
The Spuntali slope is the sunniest and dryest of the three slopes of Brunello; it has a Mediterranean climate given its vicinity to the sea. The sea plays a decisive role here, mitigating the warm summer nights and cold winters. This enables an early reawakening of the plant in spring and an important day/night temperature swing in summer. These climatic conditions make this the very first place the grapes are harvested in the whole Brunello di Montalcino area.
In this unique terroir, Sangiovese makes the most of the beneficial effects of the sun, reaching maximum ripening and producing very creamy wines, with sweet, soft tannins and notes of candied fruit.
Winemaking and Ageing: It ferments in concrete vats for about 20 days at a temperature of around 25-30°C. After ageing for 24 months in 300-litre French oak casks, it matures in the bottle for at least 24 months.Tasting Notes: Strong garnet colour with ruby highlights, it unfolds warm, intense and refined on the nose. The great explosion of ripe fruit with notes of sour cherry, dried figs, candied fruit, especially orange. On the palate, the sweet and soft tannins accompany the long finish, rich in notes of plums and blackberries.
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”.
For orders below €100,00 delivery charge €10,00 within city limits
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.
