Altesino Brunello di Montalcino 2010, Tuscany, Italy
SKU:
SGD 130.00
SGD 120.00
SGD 120.00
per item
Vintage: 2010
Region: Montalcino, Italy
Varietal: 100% Sangiovese
Appellation: Brunello di Montalcino
Drinking Window: 2016-2030
Alcohol Content: 14% Vol
Scores (if you care about): 95/100 James Suckling
93+/100 Robertparker.com
93/100 Wine Spectator
92/100: Antonio Galloni/Vinous
Tasting Notes and Reviews
"Wonderful decadent aromas of musk, orange peel and plum follow through to a full body, with soft tannins and a long and rich finish. Salty and savory. Layers of gorgeous fruit. Drink or hold" 95/100 James Suckling, Nov 2014
"Altesino's 2010 Brunello di Montalcino stands proud among its peers. No other wine I tasted among the new releases in Montalcino achieves this unique level of aromatic finesse and distinction. The bouquet is almost purely floral in character with a strong emphasis on pressed rose petal, dried violets and potpourri. The fruit tones are less emphatic and include bright cherry and red currant. In the mouth, the wine's compressed texture is accented by fennel seed and licorice. the 2009 vintage had more power and heat, but this version shows elegant restraint." Monica Larner, Robertparker.com 93+ Feb 2015
"Expressive aromas of eucalyptus, juniper and wild rosemary give way to sweet berry flavors, though the juniper, rosemary and emerging mint accents linger. This is like a walk in the woods, with a fresh, elegant frame. Best from 2017 through 2030." 93/100 Wine Spectator, June 2015
Altesino's 2010 Brunello di Montalcino is fresh, lively and very nicely balanced throughout. Sweet red berries, mint, sage and cinnamon lift from the glass. The 2010 is effortless and totally delicious today, although the flavors are quite fruit-driven. Readers who are looking for more complexity will want to age the 2010 for at least a few years, but it is already quite appealing, even at this early stage.” 92pts, Antonio Galloni/Vinous, Feb 2015
Wine & Estate
An exceptional example of the cultural landscape which in 2004 was declared by Unesco a World Heritage Site, Montalcino is among the oldest of the Italian wine growing regions. Among the few wine varieties to be produced using 100% varietal of a single grape, Brunello di Montalcino went through a period of intense transformation in the late 1970s and 80s.
Altesino was among the first to introduce the concept of cru in the region when it first introduced its flagship Brunello di Montalcino from Montosoli in 1975 and is among the few producers who remain true to the tradition of ageing the wines in the large Slavonian botti for its Brunello di Montalcino. When current Altesino owner Elisabetta Gnudi Angelini acquired the estate in 2002, she was committed to maintaining its identity as a traditional producer, restricting her changes to the replanting of the vineyards and establishment of a new cellar. The latter features the estate’s first stainless steel tanks, which made their debut in the 2007 vintage. Prior to this time, Altesino conducted fermentation in fiberglass, a medium that required the winemaker to rigorously finesse an approximate constant temperature through grueling physical machinations. (Angelini also owns the Caparzo estate and properties in both Maremma and Chianti Classico.)
"Wonderful decadent aromas of musk, orange peel and plum follow through to a full body, with soft tannins and a long and rich finish. Salty and savory. Layers of gorgeous fruit. Drink or hold" 95/100 James Suckling, Nov 2014
"Altesino's 2010 Brunello di Montalcino stands proud among its peers. No other wine I tasted among the new releases in Montalcino achieves this unique level of aromatic finesse and distinction. The bouquet is almost purely floral in character with a strong emphasis on pressed rose petal, dried violets and potpourri. The fruit tones are less emphatic and include bright cherry and red currant. In the mouth, the wine's compressed texture is accented by fennel seed and licorice. the 2009 vintage had more power and heat, but this version shows elegant restraint." Monica Larner, Robertparker.com 93+ Feb 2015
"Expressive aromas of eucalyptus, juniper and wild rosemary give way to sweet berry flavors, though the juniper, rosemary and emerging mint accents linger. This is like a walk in the woods, with a fresh, elegant frame. Best from 2017 through 2030." 93/100 Wine Spectator, June 2015
Altesino's 2010 Brunello di Montalcino is fresh, lively and very nicely balanced throughout. Sweet red berries, mint, sage and cinnamon lift from the glass. The 2010 is effortless and totally delicious today, although the flavors are quite fruit-driven. Readers who are looking for more complexity will want to age the 2010 for at least a few years, but it is already quite appealing, even at this early stage.” 92pts, Antonio Galloni/Vinous, Feb 2015
Wine & Estate
An exceptional example of the cultural landscape which in 2004 was declared by Unesco a World Heritage Site, Montalcino is among the oldest of the Italian wine growing regions. Among the few wine varieties to be produced using 100% varietal of a single grape, Brunello di Montalcino went through a period of intense transformation in the late 1970s and 80s.
Altesino was among the first to introduce the concept of cru in the region when it first introduced its flagship Brunello di Montalcino from Montosoli in 1975 and is among the few producers who remain true to the tradition of ageing the wines in the large Slavonian botti for its Brunello di Montalcino. When current Altesino owner Elisabetta Gnudi Angelini acquired the estate in 2002, she was committed to maintaining its identity as a traditional producer, restricting her changes to the replanting of the vineyards and establishment of a new cellar. The latter features the estate’s first stainless steel tanks, which made their debut in the 2007 vintage. Prior to this time, Altesino conducted fermentation in fiberglass, a medium that required the winemaker to rigorously finesse an approximate constant temperature through grueling physical machinations. (Angelini also owns the Caparzo estate and properties in both Maremma and Chianti Classico.)