2016 Podere Scopetone Brunello di Montalcino 1.5

2016 Podere Scopetone Brunello di Montalcino

2016 Podere Scopetone Brunello di Montalcino offers sweet berries and flowers with fruit-tea and leather undertones. Medium-bodied with fine tannins that are polished and layered. Elegant and delicate.

Brunello di Montalcino is one of Italy’s most famous and prestigious wines. In Tuscany, its homeland, it perhaps ranks alongside Chianti Classico. On global markets it seems to command even greater attention.

The wine is typically garnet in color with aromas of red and black fruit with underlying vanilla and spice, and perhaps a hint of earthiness.

100% Sangiovese,Calcareous clay soils,Fermentation and maceration on the skins occurs over the course of 15 days in steel vats. Aged in medium size (30 hl) oak casks for 36 months followed by 12 months in glazed cement vats, plus  4 months in bottle.    375 cases produced each year on average.

Sangiovese(or Nielluccio in Corsica), a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany, and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine

“Podere Scopetone has come a long way since Loredana Tanganelli and Antonio Brandi took over the property a few years ago and began the process of untangling the effects of several years of neglect. With the help of consulting winemaker Maurizio Castelli, Tanganelli and Brandi are gradually rebuilding Scopetone’s reputation for excellence.” – Antonio Galloni, Vinous

“One of Montalcino’s most underrated producers.”– Ian d’Agata, Vinous

Many Brunello fans remember Scopetone fondly: the Montalcino hilltop perch of Federigo Abbarchi and his wife Angela Corioni. They came from outside of Montalcino, but perhaps that’s what gave them such a keen appreciation of Sangiovese. At a time when the world was obsessed with Parkerized barrique bombs, they crafted traditional, elegant wines from their tiny holdings with the help of Giulio Gambelli, and later Attilio Pagli.