2004 Terralsole Riserva BrunelloSangiovese from Italy
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Winemaking: "Our guiding principal here at Terralsole is: Great wine is made in the vineyards, not the Cantina. With this in mind, Sangiovese Grosso was planted in 1996 on ...
- 96 Wine Spectator
- 92 Wine Enthusiast
96 Wine Spectator
One of Wine Spectator's Wines of the Year in 2010 (#31)
"This changes all the time as you taste it, with aromas of dark fruit and porcini mushroom turning to cigar box and dried flowers. Full-bodied, with masses of fruit and chewy tannins. Really powerful and long. Best after 2011. 1,450 cases made. -JS" (06/10)
92 Wine Enthusiast
"Here’s a thick and opulent Brunello Riserva with a pleasurable and forward style that puts emphasis on intensity, quality of fruit and texture. The wine boasts a dark garnet color with aromas that span from exotic spice to pressed flowers. It needs at least five more years of cellar aging because the tannins are still a bit young." (08/10)
"Our guiding principal here at Terralsole is: Great wine is made in the vineyards, not the Cantina. With this in mind, Sangiovese Grosso was planted in 1996 on specifically chosen clonal selections and rootstocks dedicated to the soil types and vigor levels of our different terroirs, their aspect, and average diurnal temperatures."
"Our Merlot IGT, was planted on the cooler, northern slope of the Pian Bossolino Property, the Cabernet Frank on the west, while Syrah was planted on the southwestern slope of the warmer, dryer Fonte Lattaia property. Mario's vineyard philosophy calls for high density planting anywhere from 5000 to 7000 plants per hectare, (2.47 acres) rendering fewer, high quality grapes per vine. Living soil preservation is essential. We adhere to EEC regulations regarding controlled substances and though we are not officially filed as Biological, organic vineyard practices are used for our spraying regimen, cover crops and fertilizers, including Fava beans, sheep dung and cow pies. Removing leaves to accelerate ripening, or encouraging growth to shade from the warm Montalcino sun requires vigilant canopy management."
"Harvest is 100% by hand, carried in small boxes to preserve the integrity of the skins. All harvesting is done quickly and in the precise moment to achieve peak ripeness. Grapes are gently de-stemmed and gravity fed into individually temperature-controlled tanks. All primary (alcoholic) and secondary (malolactic) fermentation is completed in stainless, finely temperature controlled steel tanks allowing the option of a cold maceration period for maximum extraction of bouquet, color and aromas. We are the only estate in Montalcino currently using 600 liter "Tonneaux" oak barrels from the Allier forest in France (tight grained/old oak trees by law) to age our Brunello. We use a variety of sizes including barriques of this same French oak to age our 3 IGT Varietals and Rosso di Montalcino." - Winery
|Sub-Region||Brunello di Montalcino|
96 - Wine Spectator
92 - Wine Enthusiast
|Features||Organic and Biodynamic|
|Taste||red fruit, strawberry and raspberry|
|Nose||asparagus, green pepper and red fruit|