Brunello di Montalcino, Riserva, 1997


Brunello di Montalcino, Riserva

Contains Sulphites.

About Pertimali

Ruddy-cheeked, silver-tongued Livio Sassetti has a portly stature, permanently wide grin and generally displays all the symptoms of a man whose work is his life and one that he loves. One son, Lorenzo, takes care of business matters, another son, Luciano, helps look after vineyard and winery. This is a truly family business and what a formidable one it is too! The Brunello is as bold and engaging as one would expect but also betrays great refinement, balance and complexity, coming from the south-west facing slopes of the Montosoli hill – a zone that produces Brunello with more finesse than most examples. The Vigna Fili di Seta is a sturdy Super Tuscan blend of 60% Sangiovese and 40% Cabernet Sauvignon aged in French oak barriques. The Sassettis also de-classify some of their Brunello wine and label it as Rosso di Montalcino, aged for a year as opposed to three, it parades impressive body clarity and depth of fruit.

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.