Valdicava, Brunello Montalcino other_regions baked black berries and preserved

baked black berries and preserved plums with hints of licorice

Here too there is just enough wood to notice on the much spicier and sauvageinflected nose of red currant

so they had to do a very soft vinification and an extended élevage

the 2016 captures all the breadth and tannic clout that are such signatures of this site

Valdicava, Brunello Montalcino other_regions baked black berries and preservedThe 1999 Brunello di Montalcino is advancing fast in terms of its aged aromas. The bouquet offers a large quota of cured beat, juniper and bresaola. Only once you get past those dehydrated, meaty tones do you notice the strongly floral aromas at the back. Pressed rose and perfumed potpourri are on full display. Theres a nice touch of acidity, as well as pure menthol, that helps to break up the thickness of the wine. Open the bottle one or two hours