About this WINE
La Serena, Tuscany
Owned by the Montalcinese Mantengoli family since 1933, the 50 ha (of which 9 are vineyards) La Serena estate in Montalcino in Tuscany was brought to life in in 1988 by sons Andrea & Marcello, an architect who designed the imposing winery. Andrea and his wife Elisabetta, along with their young son Giorgio, now run the estate, aided by consultant Paolo Caciorgna.
Situated on an eastern shoulder of the Montalcino zone, below the town itself, the property is fortunate to have vines on limestone rich tufo soils, which Andrea manages organically.
Stylistically La Serena’s wine echo those of its neighbours, such as the more celebrated Cerbaiona nextdoor, the tufo soils, good water retention, high altitude & eastern aspect giving plum coloured ruby red wines with generous loganberry fruit flavours. Vinified in stainless steel & then subsequently aged in large slavonian oak botte as well as in a small amount of second fill barriques, Andrea’s wines display a great drinkability even when young while respecting the identity of their piece of Montalcino terroir.
Their Rosso di Montalcino comes from younger vines from lower, more humid & fertile parcels giving plenty of thinner skinned grapes & hence earlier drinking wines. The Brunello di Montalcino fruit is selected from the vines higher up the slope, on poorer, better drained soils giving less but better, thicker skinned bunches.
The Brunello di Montalcino Riserva ‘Gemini’ is a selection of the best fruit, from the oldest vines, from clones giving the most loosely packed bunches. All the vines are (increasingly) trained to guyot (capo volta) for more lighter, more loosely packed bunches (vs. cordon speronata that gives more compact, heavier bunches).
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.
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.
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.
Antonio Galloni, Vinous Media - September 2013