Brunello di Montalcino, 2013


Present but beautiful tannins supporting the melt in mouth red fruit with complex cedar and spice notes giving dimension. Deceptively powerful, the flavours are delivered wonderfully on the palate. Classic but also alluring too. A pure, solid but lively style of old School Brunello, aged in large Slavonian casks.

Contains Sulphites.

About Lisini

One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently
as one of the founding fathers of the Brunello di Montalcino Consorzio of the 1960s. The Clementi-Lisini
family, at the 154-hectare property near Sant’Angelo in Colle (of which 20 hectares are under vine), make a
thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils – wines that were
first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.

Appellation: Brunello di Montalcino

An important Tuscan DOCG known for the production of intensely powerful red wines made from the Brunello clone of Sangiovese which reaches levels of richness and structure not found elsewhere in Tuscany. The climate is arid and warm though cooled by a maritime breeze from the south west. The zone is essentialy split into two: a warmer southern region that producers earlier drinking, fuller wines, and the Northern, higher altitude zone on Galestro soils that produces more aromatic, finer examples. Brunello di Montalcino wines are released four years after the harvest, following extended ageing in cask, normally around three years. Rosso di Montalcino is the younger stablemate of Brunello; always 100% Sangiovese but bottled and released after only one year of ageing. Rossos are usually lighter and more approachable young than the famously long lived Brunellos.

Grape Type: Sangiovese

Meaning Blood of Jove, or Jupiter, Sangiovese is the noble grape of Chianti, Carmignano, Brunello di Montalcino and Vino Nobile de Montpulciano. A fussy grape to grow, but when done properly can produce some of the world’s most enthralling red wines. It can produce lively, sappy young reds with juicy, cherry flavours, as well as more concentrated, long-lived, oak-matured reds with superb, savoury, herb and spice flavours. Quality has soared over the last year as productive clones have been grubbed up and since the old practices of blending it with weak, lean white grape varieties have died down.