2005 Brunello di Montalcino, Az. Agr. Cerbaiona, Tuscany

2005 Brunello di Montalcino, Az. Agr. Cerbaiona, Tuscany

Product: 20058027919
Prices start from £600.00 per case Buying options
2005 Brunello di Montalcino, Az. Agr. Cerbaiona, Tuscany

Description

Very much in its youth, Diego and Nora's 05 Brunello, all 583 cases of it, shows only distinct, crunchy red and black cherry stone fruit, primary and at this stage deceptively straightforward. The palate is slightly more forthcoming, boasting a fine texture, a beautiful limpidity, a firm Gevrey Chambertin character, combined with a great weight and sense of majesty. Perfectly poised for lift-off. Give it 10 years at least.
David Berry Green, Fine Wine Buyer Diego Molinari was an Alitalia pilot for 25 years before retiring in the late 1970s. He and his vibrant, immaculate and designer handbag-loving wife scoured the lengths of Montalcino, looking for the perfect vineyard where they could pursue their winemaking dreams. They settled upon the small, north-easterly estate of Cerbaiona and bottled their first vintage in 1980.

Their exquisite 2005 Brunello is testament to the meticulous nature of the winemaking at Cerbaiona. Piercing aromas of cranberry, redcurrant and black cherry are abundant on the nose. There is a fine gravelly hue to the palate, which has a sumptuous velvety texture and clean, red fruit flavours. This is a pristine effort which will appeal to perfectionists.
Nicola Giacomelli, Senior Sales Executive

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About this WINE

Cerbaiona, Tuscany

Cerbaiona, Tuscany

Tucked away off the Torronieri road the small Cerbaiona estate has been home to Diego & Nora Molinari since 1977, who produced their first vintage in 1980, all 70 bottles of it!

The estate comprises 3 hectares of vines & 12 ha of wood and olive grove; half planted to Brunello, the rest to Sant'Antimo and IGT Toscana (using Cabernet Sauvignon, Malvasia Nera, Merlot & Syrah). Production is limited to 8,000 bottles.

Lying on the north-eastern shoulder of the Montalcino commune the estate enjoys a fine eastern exposition at 390 metres elevation, with good aeration & galestro/alberese clay soils. This imbues the wines with a naturally good acidity. Diego does not use herbicides, pesticides or fungicides on his vines. This hands-off approach is reflected in their tiny winery, which is bolted onto the back of the 16th century property. A wooden press is preferred, followed by gentle vinification in cement & ageing/invecchiamento in 20hl slavonian botte.

The Brunello spends 30 mths in oak, followed by a year in bottle pre-release, while the Rosso sees 18 mths.

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Brunello di Montalcino

Brunello di Montalcino

Along with Chianti, Brunello di Montalcino is Tuscany's most famous DOCG and the region's boldest expression of Sangiovese. Located 30 miles south of Siena with the hilltop town of Montalcino as its epicentre, its 2,000 hectares of vines are naturally delimited by the Orcia, Asso and Ombrone valleys. Brunello is the local name for the Sangiovese Grosso clone from which Brunello di Montalcino should be made in purezza (ie 100 percent).

The Brunello di Montalcino DOCG has a whale-like shape: at its head, at 661 metres above sea level on ancient, stony galestro soils facing east and southeast lies the town of Montalcino, where the DOC was founded. As you follow the spine south towards the tail, the vineyards lose altitude – those around Colle Sant'Angelo are at 250 metres – while the soils become richer with iron and clay. Further east, in the shadow of the 1,734 metre Mont'Amiata lies the village of Castelnuovo dell'Abate where the vineyards are strewn with a rich mix of galestro, granitic, volcanic, clay and schist soil types.

While Brunello di Montalcino's climate is mildly Mediterranean, thanks to the sea being a mere 20 miles away, the elevation of the vineyards provides an important diurnal temperature variation (ie hot days and cool nights). This benefits the grapes by maintaining acidity levels and extending their ripening time. The howling tramontana wind can also play an important role in drying and concentrating the fruit.

Historically, the zone is one of Tuscany's youngest. First praised in 1550 by Leandro Alberti for the quality of its wines, it was Tenuta Il Greppo who bottled the inaugural Brunello di Montalcino in 1888. By 1929, the region had 925 hectares of vines and 1,243 hectares of mixed crops, while in 1932 it was decreed that only those wines made and bottled within the commune could be labelled as Brunello di Montalcino. Since then, the number of producers has risen from 11 in 1960 to 230 in 2006, while over the same period the vineyards have expanded from 1,000 hectares to 12,000. The region earned its DOC in 1966, and was upgraded to DOCG in 1980.

Brunello di Montalcino cannot be released for sale until five years after the harvest, or six years in the case of Brunello di Montalcino Riserva. During this time the wines should be aged for at least two years in oak, followed by at least four months in bottle (six months for Riservas); maximum yields are 55 hl/ha. 

Rosso di Montalcino is declassified Brunello di Montalcino, released for sale 18 months after the harvest.

Recommended producers: Costanti, Fuligni, Lisini, San Giuseppe, Soldera, Cerbaiona

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Sangiovese

Sangiovese

A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.

It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.

It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.

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Reviews

Customer reviews

The Wine Advocate93/100
Jancis17.5/20

Critic reviews

The Wine Advocate93/100
The 2005 Brunello di Montalcino impresses for its elegance, balance and class. Silky, finessed tannins frame dark cherries, flowers, minerals, menthol, tobacco and spices. The 2005 doesnt have the kaleidoscopic, multi-dimensional personality of the finest Brunellos here, but it reveals outstanding length and plenty of style, albeit in a smaller-scaled, lithe expression of this site. Ideally, readers should open the wine several hours prior to serving. It is a wonderful effort in this vintage. 2010-2020.
Antonio Galloni - 27/04/2010 Read more
Jancis17.5/20
Compact, savoury, crushed herbs. Vibrant fruit, long fluid lines, effortlessly lovely.
Tamlyn Currin - jancisrobinson.com - 25 Mar 2010 Read more