1977 Rubesco Riserva Monticchio
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Tasting notes
‘A very good vintage thanks to the particularly sunny summer season, optimal for grape quality. The harvest, which took place under absolutely favourable conditions thanks to the northerly winds, resulted in a fermentation on the skins which developed slowly with very little production of lees. Malolactic fermentation occurred spontaneously and very early, as is always the case in our cellars, thanks to the favourable climate.’ 70% Sangiovese, 30% Canaiolo. Harvest: second half of September to the beginning of October. Vinification: fermentation in stainless steel at controlled temperature with 20 days of maceration on skins; pumping over 3–4 times daily. Maturation: about one year of ageing in Slavonian oak casks. Bottle no 8,241 of 10,120. Lustrous ruby with orange tinges but still looking very youthful. Immediately poured from the bottle displaying surprising concentration. Complex smoky, minerally and iron notes with iodine hints. In the glass, it still maintains its concentration and complexity, while the stony, earthy, minerally notes come to the fore. Linear acidity and fine tannins frame the elegant fruit. Precise and lithe, while the nose maintains its stunning concentration. (WS)
Critic scores
Average Score
Julia Harding MW, jancisrobinson.com
Jancis Robinson MW
More reviews and scores
Old-vine field blend of Sangiovese and Canaiolo. Edmund Penning-Rowsell and Giorgio Lungarotti used to bet whether 1966 and 1969 were the best vintages. Looks fully mature. Lovely scent – really fully mature wine on the nose – very clarety. They still have stock of this apparently. It’s light but SO pretty. Again that little dustiness on the finish. (JR)
70% Sangiovese 30% Canaiolo. This was also an excellent year, with very little precipitation. The maturation process was long: it aged for a year and half in Slavonian oak casks (a very small percentage in barriques) and was bottled toward the end of 1979. Released in 1986, it won the Vinarius award in the same year. Deep browny garnet but more garnet than brick. Fragrant black cherry and initially a hint of vanilla and so youthful, almost primary fruit even though there is some furniture polish there too. Slightly more lifted fruit and peppery spice. Savoury and yet still so lively. Black tea and yet cherry-scented. Rich and even a little chewy on the finish. Acidity and tannins more noticeable than in the 1974 but not intrusive because the fruit is still so present. (JH)