Lisini, Tuscany
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Lisini, Tuscany,
Ready, but will keep,
This Brunello di Montalcino was bottled in September 2014, having spent 3.5 years in large slavonian oak botti (the flagship Ugolaia sees chestnut). Filippo recalls the late harvest of 10th October, giving a richer alcohol that balance out the crunchy structure.
The nose is composed, tranquil, harmonious, perfectly poised, with brambly/strawberry/iron fruit, both fruity but also restrained. Fermentation in cement for 25 days, the result is a racy, cassis/redcurrant crunch, with transparent, vivid, delicious cassis freshness, energy, plenty of ‘ping’; a classic Lisini Brunello, with fruit and refined tannins. Tasted in Jan 2015
David Berry Green
The nose is composed, tranquil, harmonious, perfectly poised, with brambly/strawberry/iron fruit, both fruity but also restrained. Fermentation in cement for 25 days, the result is a racy, cassis/redcurrant crunch, with transparent, vivid, delicious cassis freshness, energy, plenty of ‘ping’; a classic Lisini Brunello, with fruit and refined tannins. Tasted in Jan 2015
David Berry Green
Lisini, Tuscany,
Ready, but will keep,
This wine spends four years ageing in oak (three and a half years in Slavonian oak and half a year in chestnut). The vines are planted on volcanic soil, with a southern exposition, which gives a more exuberant style of Brunello, with a weightier body. The tannins are very firm, but there is a ripeness to them which is apparent on the finish.
Drink 2017-2027.
Drink 2017-2027.
Lisini, Tuscany,
Ready, but will keep,
Richer, more obvious in its fleshy, raspberry charm, this is very inviting, sensual, creamy even. Darker and broader in colour, the palate is generous and sumptuous, with an almost raspberry-ripple richness. The texture is one of crushed velvet, of sweet currants and heady fruit; in a word – lush.
One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently as one of the founding fathers of the Brunello di Montalcino Consorzio of the 1960s. The Clementi-Lisini family, at the 154-hectare property near Sant’Angelo in Colle (20 hectares are under vine), make a thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils; wines that were first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.
One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently as one of the founding fathers of the Brunello di Montalcino Consorzio of the 1960s. The Clementi-Lisini family, at the 154-hectare property near Sant’Angelo in Colle (20 hectares are under vine), make a thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils; wines that were first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.
Lisini, Tuscany,
Ready, but will keep,
One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently as one of the founding fathers of the Brunello di Montalcino Consorzio in the 1960s. The Clementi-Lisini family, at the 154-hectare property near Sant’Angelo in Colle (with 20 hectares are under vine), make a thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils; wines that were first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.
Lisini's Brunelli remain among our most traditional; in youth they are focused, quite serious, with crunchy-cool poise, and an almost Burgundian, herbal, cassis edge in 2011. Yet it opens up more on the palate, after 3.5 years’ oak-ageing after all, with juicy currants, gleaming cranberry-purity, cleansing acidity, red cherries, thick redcurrant-skins.
Lisini's Brunelli remain among our most traditional; in youth they are focused, quite serious, with crunchy-cool poise, and an almost Burgundian, herbal, cassis edge in 2011. Yet it opens up more on the palate, after 3.5 years’ oak-ageing after all, with juicy currants, gleaming cranberry-purity, cleansing acidity, red cherries, thick redcurrant-skins.
Lisini, Tuscany,
Ready, but will keep,
Almost opaque and still very youthful looking, the nose is still dense and underdeveloped, but gives hints of the greatness to come, with its brooding dark cherry fruit.
The only word to describe this Brunello wine on the palate is massive; full bodied and spicy, packed with black and red cherry fruit, all tightly wound in a magnificent structure, fine tannins, mouth watering acidity and supporting alcohol, all in perfect balance. This is a monumental wine for the Cellar and will be magnificent in 2012-2014 and drink for a decade or two after that. A serious candidate for the best Ugolaia ever.
(Chris Pollington, Fine Wine Department)
The only word to describe this Brunello wine on the palate is massive; full bodied and spicy, packed with black and red cherry fruit, all tightly wound in a magnificent structure, fine tannins, mouth watering acidity and supporting alcohol, all in perfect balance. This is a monumental wine for the Cellar and will be magnificent in 2012-2014 and drink for a decade or two after that. A serious candidate for the best Ugolaia ever.
(Chris Pollington, Fine Wine Department)
Lisini, Tuscany,
Ready, but will keep,
Approximately 8,000 bottles of Lisini’s Brunello di Montalcino Riserva is produced each year from a single 1.4 hectare vineyard. 2005 Ugolaia is a fine-boned, fragile wine with fragrant licorice aromas, suave tannins and a seared meatiness that typifies Lisini’s wines. Utterly compelling and very fine indeed.
David Berry Green, August 2011
David Berry Green, August 2011
Lisini, Tuscany,
Ready, but will keep,
This is perfumed and beautifully lifted on the nose with nuances of herbs, anise, red cherry and savoury leather notes, which hint at the complexity to come. Fresh acidity directs the palate and the silky tannins are enrobed in sweetly scented fruit, providing a defined framework. Drink now to 2022.
Lisini, Tuscany,
Ready, but will keep,
Wow! Ugolaia 2006 has it all. What brilliance, nobility and harmony. From 25-year-old, wellventilated, sandy iron-rich clay origins, this single vineyard wine is so well put together. The nose sings of red berry and tobacco notes, the palate is suave, sensual and fluid, yet also brightly detailed and structured for the long haul. This will improve over the next 20 years.
David Berry Green, Fine Wine Buyer
David Berry Green, Fine Wine Buyer
Lisini, Tuscany,
Ready, but will keep,
Also a Riserva, hence 42 months in large Slavonian oak followed by six months in local chestnut barrels, Ugolaia is a single-vineyard Brunello di Montalcino from a 1.3 hectare plot that has ideal soil, microclimate and aspect (the latter guaranteeing sun all day long). It has such graceful presence, and reflects truly the classic 2008 vintage. It’s so fine, with pedigree, purity, plenty of life and energy, all tightly interwoven and exquisitely balanced.
David Berry Green
David Berry Green
Lisini, Tuscany,
Ready, but will keep,
Not actually a Riserva Brunello, Ugolaia's brilliance stems from the fruit of 40-year-old vines in a single vineyard, which spends an extra six months in a chestnut barrel prior to bottling. Compared to the Riserva, Ugolaia is less obviously sensual but more refined. There's a cleansing raspberry-coulis and mulberry character; it's limpid, crunchy, naturally harmonious and not in anyway forced - the product of an excellent vineyard and gentle handling. This is exquisite; not a heavyweight, it's more refined and delicate in 2009.
One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently as one of the founding fathers of the Brunello di Montalcino Consorzio of the 1960s. The Clementi-Lisini family, at the 154-hectare property near Sant’Angelo in Colle (20 hectares are under vine), make a thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils; wines that were first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.
One of Montalcino’s oldest estates, dating back to the time of the Medicis, Lisini is known more recently as one of the founding fathers of the Brunello di Montalcino Consorzio of the 1960s. The Clementi-Lisini family, at the 154-hectare property near Sant’Angelo in Colle (20 hectares are under vine), make a thoroughly traditional range that builds on ancient Eocene sand, clay and iron-rich soils; wines that were first bottled in 1967. Oenologist Filippo Paoletti stands guard over the estate’s pre-eminent position.
Showing 1-21 out of 21 items
Lisini is one of Montalcino's oldest wine estates. The Clementi family, being of Jewish origin from Venice, fought alongside the Medicis in their conquest of Montalcino, for which Capt. Silvio Clementi was rewarded with the Pecci palace in Montalcino, as well as buying another propriety in Sant’Angelo in Colle.
Today, signor Filippo Paoletti is responsible for making the five traditional wines, using cement and large oak casks: San Biagio IGT Toscano Rosso, Rosso di Montalcino, Brunello di Montalcino, Brunello di Montalcino Riserva, Ugolaia Brunello di Montalcino Riserva (a single vineyard wine).
The ‘Casanova’ estate at Sant'Angelo in Colle, to give it its correct name, covers 154 hectares, of which 20ha are planted with the vine at approx.350 msl on 2 million year old Eocene sandy, clay and silt soils with a significant percentage of iron. Lisini’s first bottling took place in 1967, coinciding with that of the original twelve producers of the Brunello di Montalcino Consorzio. Cement tanks arrived in 1973, with Mario Rossi Ferrini the enologist during the 1970s.
Lisini's history stretches back to the original Clementi family. In 1846 Francesca Clementi married Lodivico Lisini at their Sant’Angelo in Colle estate; Lodovico being a Sienese proprietor of then much prized vineyards in Radda-in-Chianti, bearing Alessandro, who preferred administration to agriculture, and a daughter Emma, who took charge of the Chianti estate. Alessandro married Elina Paluffi in 1876, giving them a son Lodovico, an anti-fascist and a lawyer, who inherited the Sant’Angelo in Colle and immediately dedicated himself to the propriety. From his marriage to Caterina Ciampolini were born Maria (mother of Carlo and Lorenzo), Elina, Alessandro (father of Lodovica), and Giovangualberto.
With Lodovico’s death in 1950, his daughter Elina took over with passion and tenacity, believing in the estate’s potential and initiating the very first bottling until her death in 2009. Indeed the Lisini was among the founding fathers of the first Brunello di Montalcino Consorzio in 1963; with Elina becoming one of its Presidents. Today Carlo and Lorenzo (sons of Maria), and Lodovica (daughter of Alessandra) uphold the family tradition and continue her great work.
David Berry Green