From Giulio Salvioni’s La Cerbaiola estate, the 2009 Brunello di Montalcino is a fantastic wine with an impressive degree of darkness and broad aromas of Indian spice and ripe fruit. The 2008 Brunello presents a more voluptuous style than is customary with the tradition-minded Salvioni. The wine shows a good degree of baby fat that should serve it well as it ages over the next decade or longer. Drink: 2017-2028. - WA92+
The ruby red color of a young Brunello attenuates during its evolution leaving hints of light garnet which change as the wine ages. The structure is rich in dry extracts which reach up to 32-33gr/l. Tannins are present but soft with a long finish. This Brunello is excellent with roasted red meats and skewers of wild game while the older vintages improve over time even as meditation wines. - Winemaker's Notes
Azienda Salvioni is an Italian wine estate situated in the Montalcino DOCG appellation of Tuscany. The estate produces two Sangiovese-based wines – its flagship Brunello di Montalcino DOCG, and a Rosso di Montalcino DOC wine.
Azienda Salvioni released its first Brunello di Montalcino wine in 1985 from grapes sourced at its La Cerbaiola vineyard. The 20-hectare (50-acre) vineyard is divided into three plots of Sangiovese vines varying in age from 10-25 years old. The vines are planted at an altitude of between 1378 to 1444 feet (420 to 440 meters) above sea level, with each plot characterized by its own distinctive microclimate and soil composition of chalk and marl.
The estate's signature Brunello di Montalcino is only made in the best years, therefore the estate will use its entire Sangiovese crop for its Rosso di Montalcino in poor harvest years. Vinification takes place over approximately 30 days in stainless steel vats. The Brunello di Montalcino sees 36 months in Slavonian oak barrels, whereas the Rosso di Montalcino is aged for 12 months in barrel. Both wines are also aged in bottle.
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