Brunello di Montalcino 2020
DOCG, La Gerla, 750 ml
A Brunello Worth Talking About
- The vines write Brunello history, while the name La Gerla pays tribute to the traditional grape-picking baskets.
- Notes of peony, prune, incense, herbs and noble tobacco. Refined tannins and outstanding elegance.
- Brilliert zu Wildgerichten, geschmorte Braten, Steinpilze oder Pecorino.
Description
In 1976, the successful advertising executive Sergio Rossi swapped his desk in Milan for a vineyard in Montalcino, which he purchased directly from the Biondi-Santi family – the dynasty regarded as the originators of Brunello. To this day, the vines are descended from the legendary Biondi-Santi clones. The estate owes its name, La Gerla, to the old conical back baskets once used by the harvest workers to carry the grapes. With his first vintage, Rossi was one of just 35 Brunello producers at the time; today there are over 280. In the glass, this elegant Tuscan wine sparkles with notes of peony, prune, incense, herbs and fine tobacco. The polished tannins are evidence of gentle oak ageing. A brilliant accompaniment to game, braised roasts, porcini mushrooms or Pecorino.
Tasting – The Art of Wine Selection at the Baur au Lac
Meet over 20 wine and spirits producers, benefit from attractive special offers, and attend exclusive masterclasses featuring aged wines. Limited places available.
Sunday, November 15, 2026 | 2.00 pm until 7.00 pm
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Attributes
| Grape variety: | Sangiovese Grosso |
| Producer: | Fattoria La Gerla / Sergio Rossi |
| Origin: | Italy / Toscana / Brunello di Montalcino |
| Label: | Vegan |
| Ripening potential: | 5 to 20 years |
| Drinking temperature: | 16 to 18 °C |
| Food Pairing: | Roast saddle of venison, Saddle of lamb fillet with herb jus, Wild fowl, Risotto with ceps |
| Vinification: | long must fermentation |
| Harvest: | hand-picking, strict selection |
| Maturation: | in large wooden barrel/foudre, some months bottle storage before sale |
| Maturation duration: | 48 months |
| Volume: | 14.5 % |
| Note: | Contains sulphites |
Fattoria La Gerla / Sergio Rossi
Standing on La Gerla's terrace, one's view sweeps over Montalcino's peaceful landscape with its hills, vineyards, slim cypresses, and estates scattered all around. Nestled in the Colli Senesi to the south of Siena, the area comprises approx. 2000 hectares (up from just sixty hectares 50 years ago!).
The area is subject to a drier climate than the Chianti region and sees larger differences in temperature between days and nights. The Monte Amiata shields the area from storms approaching from the coast. The sangiovese grosso or brunello, as it is locally known, enjoys optimum maturing conditions. This fosters the development of full-bodied and rather heavy wines full of extract.
La Gerla owns 11.5 hectares, of which 6.5 lie in the northeast, close to Canalicchio, north of the small town of Montalcino. The remaining vineyards lie in the southeast close to Castelnuovo. La Gerla's wines profit from these varied sites. Similarly to the Chianti region, the northern grounds are composed of calciferous marl and are likewise called galestro. Those in the south entail a higher proportion of clay and are partially comprised of volcanic tuff. Thus, the wines created from these differ and complement each other optimally in the finished cuvée.
La Gerla belongs to the lost of renowned and internationally acclaimed estates. Apart from the Brunello di Montalcino we recommend also the Rosso di Montalcino, which is slightly lighter and spends less time developing in the barrel, and the Birba, which ripens in the barrel for about 12 months. Both wines offer earlier drinking enjoyment in comparison to the Brunello. The single vineyard Brunello Gli Angeli is sourced from the eldest vines only in exceptional vintages and destined for long aging. Last but not least, La Gerla's olive oil and their grappa are an excellent complement to the assortment.
Sangiovese Grosso
Sangiovese in its most powerful expression
Sangiovese Grosso, also known as Brunello, is an important variant of Sangiovese that has established itself around Montalcino in southern Tuscany. The combination of a warm climate, higher-altitude vineyards and mineral-rich soils gives it its distinctive character. The grapes are generally slightly larger and have thicker skins than classic Sangiovese, resulting in greater structure, depth and ageing potential. This produces powerful and complex wines. Aromatically, it is layered and expressive, showing ripe cherries, dark berries and plums, complemented by violets, herbs and spices. With age, it often develops additional nuances of leather, tobacco, earth and balsamic notes.
Italy
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.
