Aromas recall scorched earth, underbrush, stewed prune and coconut. Oak spices, vanilla and coffee dominate the warm palate. It lacks fruit richness and can’t stand up to the assertive tannins or the heat of evident alcohol.
"The 2009 Brunello di Montalcino Riserva is the nicest wine presented by Tenuta Vitanza this year. This expression definitely shows its oaky side but that new oak style (French tonneaux primarily) is characteristic of this estate located in the Torrenieri subzone that makes some of the darkest and most extracted expressions of Brunello regardless. Dark fruit, prune, plum, cherry, spice, cedar, cardamon and grilled herb all compete for your attention. The ensemble is bold, opulent and rich in a way that most other Brunello wines are not. There is a note of sourness on the tannins. Every once in a while you need a supersized Brunello to pair with that T-bone steak you crave. — Monica Larner"
- Robert Parker's The Wine Advocate (Issue 217, February 2015), 90 pts
Collemattoni Brunello di Montalcino is made from 100 percent Sangiovese.
Color: brilliant red with burgundy reflects; Bouquet: penetrating with memories of wild black fruits, black cherry and noble wood; Taste: warm, dry and persistent
Coming from a parcel with 10-15 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration followed by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed.
Wine is slightly filtered before bottling.
"Good full red. Perfumed aromas of red cherry, kirsch, mocha and herbs on the inviting nose. Despite its size, this is graceful and impeccably built, with very precise flavors of red plum, blueberry, milk chocolate and minerals that expand and broaden on the long, seductive finish. Outstanding Brunello that offers both size and refinement. In my opinion, Collemattoni is a very underrated, off the radar Brunello estate but its wines deserve to be better known. - Ian D’Agata."
- Antonio Galloni's Vinous (April 2020), 95 pts
Collemattoni Brunello di Montalcino Riserva is made from 100 percent Sangiovese.
Intense ruby red with brilliant burgundy reflects in color. Reminiscent of wild black fruits, vanilla and spices on the nose and dry, warm, slightly austere but velvety in the palate.
This wine comes from the oldest vineyard of Collemattoni: Fontelontano. Less than half hectare. It's one of the few Single Vineyard Brunello di Montalcino riserva.
Coming from a parcel with 15-18 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration following by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed. The delestage and the pumping over are then spaced out along the process.
Wine is slightly filtered before bottling.
"Moderately saturated red. Deep rich aromas of redcurrant, smoky dark chocolate-covered plum, vanilla, mocha and grilled meat. Silky-sweet on entry, then fine-grained and creamy in the middle. Boasts outstanding density and an exhilarating acid/tannin/fruit balance. Closes long and suave with a strong note of vanilla and other oaky spices. You can tell this was aged in smaller oak barrels (500 liter tonneaux). - Ian D'Agata" - - Antonio Galloni's Vinous (March 2019), 94 pts
Pinino Brunello di Montalcino is made from 100 percent Sangiovese.
Full, round and silky, with lots of aromas of blackberry and plum. Full bodied elegance with fine tannins and spicy oak notes on the finish.
Avereage age of the vines is 20 years.
Aged 30 months in Solvanian Oak barrels
Wine went through malolactic fermetation. It was slightly filtered before bottling.
Pairs well with pasta with meat sauce, red meats and game.
- Wine & Spirits Magazine (April 2020), 91 pts & Best buy
Pinone Brunello di Montalcino Riserva is made from 100% Sangiovese.
Deep ruby-red with garnet hues. Intense fresh aromas of cherries and raspberry. Full, round and silky with aromas of blackberry and plum. Full-bodied and elegant with fine tannins and spicy oak notes in the finish.
Average age of the vines is 20 years.
Wine went through malolactic fermetation.
It was slightly filtered before bottling.
Pasta with meat sauce, red meats and game.
"This shows wonderful precision and focus on the nose with dried flowers, crushed stones and dark-berry character. Full body, firm and chewy tannins and a long and intense finish. Some pine needles and dried spices on the finish. Needs time to soften. Try in 2021."
- James Suckling (April 2018), 94 pts
"Pinino dates back to 1874, when it was established by Tito Costani beneath the Montosoli hill. Today it is co-owned by an Austrian couple and a Spanish couple, working with consulting oenologist Paolo Vagaggini. Touches of flint and incense counter more overt notes of balsamic herbs and dark cherry. Silky, layered tannins build on the palate to become surprisingly powerful. This will need a couple of years before approaching. Drinking Window 2020 - 2032."
- Decanter (February 2018), 91 pts
A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.
The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone.
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre.
The pruning technique used is cordon
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels.
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.
"With only 1,000 bottles produced, the 2012 Brunello di Montalcino Riserva is a precious wine that might prove difficult to locate. This is a dark and syrupy expression with black fruit aromas of blackberry preserves and prune. You definitely taste the warmth and sunshine in this hot-vintage Sangiovese. The bouquet is intense and rich, but the wine is not as long-lived in terms of mouthfeel. This is a wine of immediate power and volume. - Monica Larner"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 points
"Medium dark red. High-pitched red berry and floral aromas, plus a hint of underbrush and smoked beef adding weight. Shows good depth and spicy red fruit character in the mouth, featuring a creamy texture and flourishes of cinnamon and mocha. The finish showcases lingering red fruit and savory elements. Much deeper and more interesting than Poggio Nardone’s disappointing 2013 Brunello. - Ian D'Agata"
- Antonio Galloni's Vinous (April 2018), 91 points
"Deep cherry flavors darken into tones of tobacco and damp leaves as this robust Brunello is exposed to air. Layers of black spice and grilled meat add dimension, the flavors warmed by ample alcohol.”
- Wine & Spirits Magazine (April 2019), 91 pts
Vitanza Brunello di Montalcino Firma 2007 is made from 100% Sangiovese.
"Firma" means "signature" in Italian.
Aged for 36 months in 30% French and 70% Slavonia barrels. Aged in the bottle for 6 months.
This wine is the King of all Italian reds. It is full-flavored, woodsy, and intense with a long finish. Brunello will correspondingly age for 15-20 years.
"Like most of the Brunello's from this Estate, Signature opens with dark, inky concentration and vibrant tones of dark cherry, blackberry preserves, red rose, leather and spice. There's a touch of ripeness to the fruit and the wine shows a spot of sweet fruits on the close. But the fresh acidity and tight structure holds the wine high - M.L."
- Wine Enthusiast (May 1st 2013), 93 pts
The Tenuta Vitanza Estate
The story of Tenuta Vitanza begins in 1994, when Rosalba Vitanza and her soon-to-be husband, Guido Andretta, spent a romantic weekend in Montalcino.
Rosalba has a PhD in Philosophy, and was teaching at the University of Rome, La Sapienza branch. Guido Anderetta was working as an aerospace engineer, running his own consulting business based in the United Kingdom and the U.S.A.
In 1994, they united their efforts behind the purchase of Podere Rensione, a country home with two acres of vineyards. Their first vintage was 1995 and the couple received 93 points from the Wine Spectator. Today, they own 80 acres of vines (not all in production year), and have a long-term goal of 15,000 cases of production. Since 2002, the couple has been building a modern, gravity flow winery, computer controlled, and wi-fi connected, in the town of Torrenieri. The winery has 13 large stainless steel tanks, each signifying a specific vineyard area. Also, the winery has been designed with total traceability, meaning that each bottle is numbered. In the future, you will be able to access their website, punch in the bottle’s number, and receive the following information:
· bottle type
· cork used
· kind of aging & how much time
· vineyard location & exact parcel
· weather that particular vintage
The Tenuta Vitanza Vineyard
25.8 hectares in production now or 63 acres, broken down as follows:
Size Grape Wine Type
14.4 acres Sangiovese Brunello di Montalcino
3.0 acres Sangiovese Chianti, Colli Senesi
4.0 acres Sangiovese Orcia, DOC
1.4 acres Sangiovese Sant Antimo, DOC
3.0 acres Merlot for Quadrimendo & Chianti
25.8 hectares = 63.73 acres
Betz Family La Serenne Syrah is 100% Syrah
La Serenne is the most reflective of the site/vintage dynamic of our three single-site 2012 Syrahs. Lovers of this wine know that its source, the Boushey Vineyard, is the highest altitude of the three vineyards and is typically the latest harvested. This cool site was accentuated by the cooler season and the results reflect the seriousness of this vineyard and its care.
An extraordinary, nearly impenetrable black purple color leads to a concentrated, inky aromatic impression: smoky black cherry and wild blackberry dominate, but a litany of supporting aromas is already emerging: smoke, violet, mushroom, roasted meat, Chinese 5 spice and minerals. It has a full attack on entry and a big, rich mouthfeel that goes on and on.
2012 is our 13th harvest from this site and these rows. We continue to be impressed with the chameleon nature of this vineyard, in cool years and hot, in heat spikes and cool springs: it provides us with surprises and opportunities at every harvest. While the themes of deep black fruits and pliant structure always surface, the nuance of this vineyard and its care (thank you, Dick Boushey) make it some of the most satisfying fruit we work with every harvest.
"The pure, elegant and textured 2014 Syrah la Serenne offers that classic violet and floral characteristics of the cuvee, as well as medium to full-bodied richness, lots of black raspberry fruit, fine, sweet tannin and a great finish. It’s not as powerful or concentrated as the La Cote Rousse, yet it’s a joy to drink and will cruise for a decade or more on its balance and purity. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 93 pts
Gessinger Zeltinger Schlossberg Kabinett is 100 percent Riesling.
The Zeltinger Schlossberg region is known for its fine weathering Devonian slate and extreme steep slopes. The wine offers a pure and bright bouquet of apricot, peach, litchi, ripe fruit aromas. Elegance and complexity on the palate, long flavors, well-balanced, rich and mineral.
A long and persistent finish.
Weingut Gessinger joined the Bernkastel Ring in 1899 and for years their wines only appeared at their September auction. Gessinger is quite small, less than 2,000 cases and all his whites are 100% Riesling planted on Devon Slate (best soil type of the area).