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
Poggio Nardone Rosso di Montalcino 2014 is 100 percent Sangiovese Grosso.
Intense ruby red color with garnet tints.
Intense and delicate aromas of fresh fruits with notes of cherry.
Dry red wine with a good strength and freshness, along with a nice aromatic persistence.
The 5 hectares of specialized vineyards in Montalcino are at an altitude of 350 meters above sea level and are surrounded by woodlands of ilex, oak and arbutus which are characteristic of Montalcino’s hillside habitat. The soil is predominantly composed of marl and limestone which renders this terrain particularly rich in mineral salts.
Pairs well with pasta prepared with meat sauces, mushrooms or truffles; complex rice, main courses of pork or veal with sauces.
Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.
Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.
Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.
Food pairing: grilled, braised or roasted meats
Color: intense ruby red.
Bouquet:violet flowers, black cherry and wild black fruits.
Taste: warm, dry and with good balance.
Coming from a parcel with 8-13 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.
"Bright deep red. Inviting aromas of red and dark berries and violet. Sleek and lively, with forward plum and blueberry flavors lingering nicely on the perfumed textured finish. Knockout Rosso. - Ian D'Agata"
- Antonio Galloni's Vinous (March 2020), 92 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
Rinaldi Celle Monferrato Rosso is made from 100% Cabernet Sauvignon - 20 years old vines
Celle is the name of the vineyard and literally means prison. But the roots of its name sink in history, since in 1800 the tradition wanted that in the best hill of the territory everybody had small pieces of land called "cells".
The wine shows a very nice vibrant red color with glints of bordeaux. It reveals the typical and beautiful intensity of the Cabernet Sauvignon. The nose is spicy and the palate is very smooth and long. There is a balance of acidity with sweet tannins and red fruits notes. It's a very fresh wine.
The end of the alcoholic fermentation takes place in French oak barrels. Aging for 4 months.
Pairs well with game dishes and strong cheese.
Vitanza Rosso di Montalcino is made with 100% Sangiovese.
Aged for 6 months in French oak barrels, and 6 months in the bottle. Red ruby color. Intense and complex bouquet. Full-bodied, rich, red and black fruit flavors.
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
Philippe Milan Pommard AOC is 100% Pinot Noir
This wine has been aged in Oak (25% new Oak)
This is a little more structured and the style goes more toward the "vin de garde", or wines meant to age. This wine needs some food, or sometime in the decanter right now. It is well structured and reminds me of a Volnay. As a matter of fact, the parcel is located right next to Volnay. The finish is long and still quite juicy with chewy tannins lingering.
Luis Canas Reserva Seleccion de la Familia Rioja is made from 85% Tempranillo and 15% Cabernet Sauvignon
Aged for 20 months in new oak barrels - 50% French 50% American.
45 years old vines
Total acidity: 5,73 g./l.
Volatile acidity: 0,73 g./l.
Free SO2: 28 mg./l.
Reducing sugars: 1,3 g./l.
The “family reserve” from one of Rioja Alavesa’s most enduring family-run wineries. Wines destined to be the Reserva de la Familia label are made from a selection of grapes from old vines, those which combine a series of characteristics such as good orientation and exposure to the sun, and a poor soil which ensures low yields.
This wine is one of very few Rioja wines to blend Cabernet Sauvignon with Tempranillo. Bodegas Luis Cañas was granted permission by the D.O.Ca. to plant this variety as an experiment in the early 1980s.
A brillant garnet color with cherry hints on the edges.
The nose offers a complex variety of aromas that combine to bring an intense and sophisticated wine. Initially we can find very ripe berry fruits, smoky notes, raisins and liquor. After a certain amount of aeration, the cinnamon and jam notes appear and, with a little more time, the roasted and spiced aromas are noticed more clearly.
The palate is full, with a good presence of tannins, although these are offset by the glycerine like character, resulting in a fleshy sensation. Long lasting and lingering finish.
Winemaking and aging:
The grapes were cold macerated for 72 hours upon arrival at the winery. They underwent fermentation at 26º C in sealed cement tanks under constant thermal control, with the must pumped over daily. With the paste devatted by gravity, spontaneous malolactic fermentation took place after 45 days.
The wine was aged for 20 months in 50% medium toasted American and 50% French oak barrels. The barrel ageing not only adds tannins from the wood, but stabilizes the wine naturally. After the final racking, it was clarified in tanks with a small amount of natural egg white, decanted after 30 days and bottled directly without any type of filtration. Because this wine’s evolutionary cycle is quite slow, only corks of the highest quality available were used to ensure that it could be prolonged for several years.