RP
JS
WE
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What: A red that is in no hurry to be uncorked
Why: For those who have the patience to wait
Perfect with: Game, cured meats and medium-aged cheeses
RP
JS
WE
V
What: A red that is in no hurry to be uncorked
Why: For those who have the patience to wait
Perfect with: Game, cured meats and medium-aged cheeses
The La Lecciaia Brunello di Montalcino is a generous, full-bodied expression of Sangiovese (a grape that is usually on the leaner side of the spectrum). It shows a pretty dark ruby shine with aromas of dark cherry, dried currant, balsam herb and crushed flowers. Despite the rather grand presentation of aromas, the wine is more subdued on the palate with dry tannins and a good sense of textural richness. The finish is more abrupt in this wine compared to some recent editions from cooler growing seasons. Production is 80,000 bottles.
A pleasantly chewy Brunello with a full body, giving it a soft and round form. It shows berry, chocolate and walnut flavors. Attractive finish. Give it two or three years to soften.
Aromas of sunbaked soil, spice and leather slowly appear in the glass. The ripe, ready palate recalls baked plum, licorice and vanilla alongside pliant tannins. Drink through 2027. KERIN O’KEEFE
When the label says Brunello di Montalcino DOCG, you can be sure that the wine in the bottle has been produced with all due care. Definitely no rush. In this case, for example, it takes at least 5 years before the Sangiovese Grosso reaches the right level of complexity and can be released to market. After all, these bottles are not meant to be drunk too soon. They are, on the contrary, wines that can easily rest in the cellar for a few years, acquiring new and intriguing nuances over time. The harvest takes place between the months of September and October, strictly by hand. Vinification in steel vats at controlled temperature, with a maceration phase that lasts almost three weeks. This is what is needed for Sangiovese to yield its best colour and tannins. This is followed by a phase of maturation in wood, which in this case takes place in Slavonian oak casks, for a minimum period of 36 months. At that point, however, the wine is bottled to continue with an aging phase in glass that could last virtually years. This is the magic of Sangiovese di Montalcino.
La Lecciaia is a young but proud farm that operates in full respect of the ancient traditions of Brunello di Montalcino. It is located in the locality of Vallafrico, on the border of the oldest and most prestigious Ilcinesi farms. The particular geographic position, the structure of the soil and the goodness of the microclimate, are the ingredients that convinced Mauro Pacini to buy the estate in 1983, immediately equipping himself with the most advanced winemaking techniques. The estate covers 60 hectares and includes woods and olive groves, as well as 15 hectares of vineyards, more than half of which are registered for the production of Brunello. In recent years the Pacini family has launched an ambitious plan for viticultural development, focused on the enhancement and diversification of the typicality of its Sangiovese terroirs, launching a plan of micro-zoning and reasoned particularization. So the old worthy vines are identified and processed separately. Where it was necessary to replant new vines, different clones of Sangiovese were chosen. To date, therefore, about 10 clones are grown. And each of these contributes (or will contribute) to the complexity of the wines of Lecciaia. But the projects don't end there. Mauro Pacini and his team are in perpetual motion. There's no shortage of ideas. Too bad that even in Montalcino there are only 24 hours in the day.
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