Antonio Galloni (February 2015)
Monica Larner - 28/02/2015
Concentrated ruby with orange tinges. Intense nose of herb liqueur and hints of Moroccan leather. Lots of ripe fruit and fine but firm tannins on the palate and ready now.
Walter Speller, jancisrobinson.com (January 2015)
Bruce Sanderson, Wine Spectator (June 2015)
A silky and refined wine with pepper, spice and berry character. Full body, fine and dense tannins and a juicy finish. Drink now or hold
James Suckling (January 2015)
About this WINE
The history of Lisini dates back to the Medicis; this is one of Montalcino’s oldest estates and a founding member of the Consorzio del vino Brunello di Montalcino. Lisini is one of the most traditional and respected producers in the region.
This is one of the few producers in Sant’Angelo in Colle, in the southwest of Montalcino. Woodland and wild scrubs surround the 20 hectares under vine here; it’s a rural haven of the region’s finest terroir. Altitude and soil play a leading role in the personality of Lisini’s wines. Eocene sand, clay and iron-rich soils, paired with altitudes of 300 to 400 metres, yield wines of rare expression. Winemaker Filippo Paoletti does not fall prey to modern trends or intervention in the cantina; he chooses to showcase the naked perfection of his vineyards. Opting to use traditional long fermentations and botti grande, he produces classic Brunello of the highest class.
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.