Valdicava, Brunello Montalcino other_regions there is a welcome retention

there is a welcome retention of primary juiciness

Here too there is just enough wood to notice on the much spicier and sauvageinflected nose of red currant

The wine was made from a blend of 67% Cabernet Sauvignon and 33% Merlot

baked black berries and preserved plums with hints of licorice

so they had to do a very soft vinification and an extended élevage

Valdicava, Brunello Montalcino other_regions there is a welcome retentionThe 1999 Brunello di Montalcino is advancing fast in terms of its aged aromas. The bouquet offers a large quota of cured beat, juniper and bresaola. Only once you get past those dehydrated, meaty tones do you notice the strongly floral aromas at the back. Pressed rose and perfumed potpourri are on full display. Theres a nice touch of acidity, as well as pure menthol, that helps to break up the thickness of the wine. Open the bottle one or two hours