Cupano Brunello di Montalcino 2009
The 2009 Brunello di Montalcino is an unabashedly plush and modern wine with high extract and a big burst of ripe fruit that is tightly woven within its bold textural consistency. Biodynamic farming is implemented and the wine (40% of it) rests in new French oak for 30 months for extra softness, spice and intensity. Dark, sensual smoky tones fill in the rear with lighter brush strokes of toasted espresso, licorice and candied cherry. It is just beginning to shows its potential for further evolution, so give it more time. My only doubt concerns the high alcohol that is registered at 15% but feels like more. Drink: 2017-2028. - WA92
Our farm is on the hills south of Siena, Etruscan land, one of the most beautiful landscape in the world, Heritage of Unesco, where nature and millenary art melt in exquisite harmony. We live on a stony hill above the Ombrone river with good drainage, high mineral content and a wonderful view. Year after year we have confirmation that it is “un vrai, grand terroir”. Our mentor was Henri Jayer from Burgundy with his strong beliefs: few hectares, wine made in the vineyard, no chemical fertilizers or pesticides, limited yields, further selection on the sorting table with removal of any unripe or moldy grapes, autochthonous yeasts, malolactic on the lees in new French barriques. Carlo Ferrini selected the land for the vines and the vine-stocks, the growth system and the height of the vines. François Bouchet initiated us to biodynamic, the simple and efficient biodynamic of the old gentleman farmer he was. And only when Giulio Gambelli, glass in hand, looks at us in silence and gives us the thumbs up, we bottle.
Thanks to these masters we hope to succeed in imbuing our wine with a memory, the landscape, a season, the story of our enchantment.
Total area: 34 ha Area of vineyard: 7ha (17,30 acre) including 3ha (7,4 acre) of new plantation.
Average altitude: 200 m Geological composition: sandy clay with large substructure of cobble stones Type of cultivation: organic, certified by ICEA.
Viticulture Farming method: spurred cordon Density of vines: 6250 ha Average production per ha: 35/45 ql Harvest: manual, collected in crates Production: 13.000/14.000 bottles.
Vinification Maceration: cold pre-fermentation Yeasts: naturally occurring native yeasts Fermentation temperature : 25-30°C Wine vats: conical stainless steel Wood: oak barrels, 228lt, from central France Malolactic fermentation : in wood on the lees.