Brunello di Montalcino DOCG Vigna Spuntali — 2018
-
Vineyard Profile
- Grape Source: 100% Sangiovese Grosso "Vigna Spuntali" vineyard
- Appellation: Brunello di Montalcino DOCG
- Size: 14 ha (35 acres)
- Soil: Galestro soils (marl)
- Elevation: 300 meters (984 feet) above sea level
- Orientation: On the southwestern slope
- Density: 5,050 vines/acre (7,143 vines/hectare)
- Training: Spurred cordon
-
Vinification
-
Fermentation and maceration take place at a controlled temperature of 25˚–30˚C (77˚-80˚F) in concrete for 20 days. 100% malolactic fermentation.
- Aging: 6 months in 300 liter French oak casks, followed by 18 months in 25 hectoliter Slavonian oak barrels.
-
-
Technical Information
- Varietal Composition: 100% Sangiovese
-
Tasting Notes
-
It features an extrovert and joyful nature (neither one-dimensional nor lacking in nuances), with the unmistakable character of a Brunello di Montalcino from the southwestern sector. Very ripe fruit, sometimes candied, fine-cured spices, tobacco, roots, cocoa beans: Vigna Spuntali offers up an aromatic, almost luxuriant tone in the most classic vintages. This expressive identity is confirmed by the gentle creamy texture of the palate, linked to the dense structure, the generous alcoholic embrace and supple tannins. It is undoubtedly the most expansive of the Val di Suga crus, supported during long bottle maturation by rich fruity pulp and an abundant sapid skeleton texture.
-
Images
Reviews
-
Brunello di Montalcino DOCG Vigna Spuntali – 2018 – Jeb Dunnuck – 97 Points
“A youthful ruby red color, the 2018 Brunello Di Montalcino Riserva Vigna Spuntali is a little shy at first before coaxing open to notes of mocha, Amarena cherries, licorice, and crushed roses. A great, elegant wine, it’s medium to full-bodied and fills the palate with wonderful ripe, pure fruit, plush tannins, and linear acidity, coaxing the wine forward without any austerity."
-
Brunello di Montalcino DOCG Vigna Spuntali — 2018 – Wine & Spirits – 92 Points
“This Brunello's flavors of red cherry and raspberry feel ripe and round, woven with notes of damp leaves and hints of basil and oregano. It has an earthy appeal that would match well with roasted maitake mushrooms.”