Altesino Brunello di Montalcino 2011, Tuscany, Italy
Region: Montalcino, Italy
Appellation: Brunello di Montalcino
Drinking Window: 2018-2030
Alcohol Content: 14% Vol
Scores (if you care about):Antonio Galloni/Vinous: 92/100
"Altesino's 2011 Brunello di Montalcino opens with beguiling aromatics. Sage, licorice, menthol and sweet tobacco flesh out nicely as the wine shows off its ample, broad personality. The tannins could use another year or two to soften, but all the elements are very nicely balanced throughout. This gracious, silky Brunello will drink well for the next decade-plus.” - 92pts, Antonio Galloni/Vinous, Feb 2016
"This is long and delicious with lovely cherry, chocolate and fresh walnut flavors. Linear yet open with persistence and joy. Drink now." 92/100, Jamessuckling.com Feb 2016
"The sweet cherry core is framed by dense, ripe tannins in this red. Leather, tobacco and iron notes add depth. The finish is fresh and long. Best from 2018 through 2030." 92/100, Winespectator.com June 2016.
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.)