Rocca Caselli Brunello di Montalcino Sangiovese 2008
From Montalcino (Tuscany), the most famous area in Italy for the production and aging of wine. The Brunello wine is produced with Sangiovese, the oldest grapes historically planted in Italy.
Type: red wine
Grapes Variety: 100% Sangiovese
Denomination: Brunello di Montalcino DOCG
Production Zone: Montalcino
Alcohol content: 14%
Total Acidity: 5.7 g/l
Average Dry extract: 31.3 g/l
First year of wine production: 1960
Fermentation vats: Stainless steel
Fermentation temperature: Less then 86 degrees
Length of fermentation: 12 days
Length of maceration on the skins: About 3 weeks
Malolactic fermentation: Immediately after the alcoholic fermentation
Maturation method: casks of Slovenian oak
Length of maturation: 48 months
Bottle formats: 750ml
Serving temperatures: 64-68 degrees
Recommended glass: A large goblet
Aging Capability: more than 20 years
The 2008 spring in Montalcino will be remembered as the rainiest of the last few decades, with temperatures dipping well below average. Rain and wind in June, right during the blood period, led to less then optimal fruit set; the clusters showed smaller-sized grapes, particularly for Sangiovese and Merlot. In July and August, however, generous sunlight and warm temperatures in Tuscany partially remedied the slow development. The summer months, including September, were sunny and hot, and sufficient reserves of water in the soil helped ensure ideal ripeness levels across all grape varieties, with Sangiovese in the lead. This mild, sunny weather continued through the harvest period; the absence of rain meant that the cellars were able to carry out operations with ease.
Brunello 2008 is a luminous, deep ruby red, rimmed with subtle garnet. The nose, generous and emphatic, offers scents of blackberry and floral essences including wild roses, sweet violets, and iris. When tasted (January 2014), the wine had already aged in the bottle over a good year and a half and it releases appealing, spicy impressions of nutmeg, cinnamon, and cardamom. The palate echoes the aromatic impressions encountered on the nose, and its firm yet supple grip ensures promising cellarability.