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2016 Brunello di Montalcino
FerrettiFerretti’s first-ever release delivers all you could ask for in a great Brunello. The classic nose of incense, sage, and dried roses exudes panache, while its gentle, fine-grained attack crescendos to a tightly coiled finale evoking the stony vineyard plots high up in the hills. You can enjoy this beauty today, but there is certainly no hurry!
—Anthony Lynch
Wine Type: | red |
Vintage: | 2016 |
Bottle Size: | 750mL |
Blend: | Sangiovese |
Appellation: | Brunello di Montalcino |
Country: | Italy |
Region: | Tuscany |
Producer: | Ferretti |
Winemaker: | Matteo Perugino |
Vineyard: | Planted in 1985, 7 ha total |
Soil: | Clay, limestone |
Aging: | Ages for 36 months in 20-30hL Slavonian oak botti |
Farming: | Organic (practicing) |
Alcohol: | 14.5% |
More from this Producer or Region
2017 Brunello di Montalcino
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A remarkable bottle of Sangiovese: complex, succulent, and slightly savory, with notes of red fruit, spices, and earth, and a long finish.
About The Producer
Ferretti
Until now, the Ferrettis never bottled their house wine. Despite decades of experience cultivating Sangiovese and vinifying what is now known as Brunello di Montalcino, they had always sold off their wine to other estates to bottle under a different label. But with the 2016 vintage, Ferruccio’s great-grandson, Matteo Perugino, decided that it was time for a change. Having just finished studies in agriculture in nearby Siena and armed with valuable experience working in another Montalcino cellar, Matteo returned to the family farm determined to capture the fruit of his family’s labor—and highlight this special part of the appellation—in bottle.
About The Region
Tuscany
Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.
This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.
Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.
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Kermit once said...
Kermit once said...
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174