2016 Brunello di Montalcino

From the Capanna vineyard, at 350–450 m, facing the Tyrrhenian coast and exposed to a cooling breeze. The soil is the traditional ‘galestro’ formed of layers of sandstone and clay, which is rich in limestone. The grapes are hand-picked and whole bunches are pressed. Fermented in stainless steel and matured in French oak casks and barriques for 24 months before bottling, with a further 12 months in bottle before release. Transparent crimson. Chestnut aromas and definite Sangiovese tang on the nose. Very lively with real energy and this desperately needs food but it certainly tastes Tuscan as opposed to Bordelais! Very dry finish. (JR)

Mid ruby. Fragrant cherry and raspberry nose with a suggestion of oriental spice and cinnamon bark. Sweetly concentrated and then tangy cherry fruit that is almost a little tart on the finish, but remains focused and long. Bags of grainy tannins on the finish giving grip to the fruit. Still a little embryonic. (WS)

The 2016 Brunello Di Montalcino is fresh and aromatic, revealing notes of ripe red cherry fruit, raspberry leather, and forest floor. The palate has supple tannins that wrap around a generous fruit profile of kirsch, sweet herbs, and baking spice as well as modest acidity. The 2016 Brunello is sourced from several parcels that are fermented separately before being aged in a combination of French barrique and large barrel for two years. This pure and slightly polished expression will be welcome drinking over the next ten years. Drink 2021-2031 Tuscan born Cecilia Leoneschi began working with the estate in 2003. Today she manages 42 hectares, with the main vineyards having southwest exposure. The fermentations occur in stainless steel, and the wines are aged in cask (70%) and barriques (30%). She has begun to utilize and experiment with a small proportion of whole bunches in the fermentation to add complexity to the wines.