2011 Brunello di Montalcino, Riserva, Lisini, Tuscany, Italy

2011 Brunello di Montalcino, Riserva, Lisini, Tuscany, Italy

Product: 20111100785
Prices start from £425.00 per case Buying options
2011 Brunello di Montalcino, Riserva, Lisini, Tuscany, Italy

Description

I have not seen a Riserva from Lisini for a while, so this wine comes as a pleasant surprise. The 2011 Brunello di Montalcino Riserva takes us back to one of the warmest vintages in recent memory. However, this wine holds nicely with plenty of lush primary fruit to keep it smelling and tasting younger than its years. Dark cherry and dried blackberry rise to the top. Soon to follow are layers of spice and sweet tobacco. The mouthfeel is thickly layered but velvety smooth all the while.
Monica Larner - 28/02/2018

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Critics reviews

Wine Advocate94+/100
Wine Advocate94+/100
I have not seen a Riserva from Lisini for a while, so this wine comes as a pleasant surprise. The 2011 Brunello di Montalcino Riserva takes us back to one of the warmest vintages in recent memory. However, this wine holds nicely with plenty of lush primary fruit to keep it smelling and tasting younger than its years. Dark cherry and dried blackberry rise to the top. Soon to follow are layers of spice and sweet tobacco. The mouthfeel is thickly layered but velvety smooth all the while.
Monica Larner - 28/02/2018 Read more

About this WINE

Lisini, Tuscany

Lisini, Tuscany

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.

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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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