Brunello di Montalcino La Pieve 2017
DOCG, La Gerla, 750 ml
La Pieve comes from the vineyard of the same name in Castelnuovo dell'Abate and is the result of an ambitious project developed by La Gerla a few years ago. The single vineyard was planted in 1997, covers 1.5 hectares and is situated at 350 metres. On the nose, this Brunello smells seductively of ripe plums, figs and dates, accompanied by a discreet spiciness. On the palate, it is juicy with well-integrated, silky tannins. Our tip: be sure to decant before drinking, this will make it more accessible and inviting. Patience will be rewarded with this Brunello, which will benefit from a few years of bottle ageing! Robert Parker / The Wine Advocate / Monica Larner writes about this wine: "Here's a new discovery from La Gerla. The 2017 Brunello di Montalcino La Pieve shows more tannic firmness than we saw in the Brunello annata, and this wine is also more nervous or tightly wound. It just needs a little more bottle evolution before it starts to shine. The bouquet is nicely balanced with dried rose, wild berry, earth and balsamic herb. La Gerla does a great job of pulling out the varietal purity of Sangiovese."
|Origin:||Italy / Toscana / Brunello di Montalcino|
|Ripening potential:||5 to 20 years|
|Drinking temperature:||16 to 18 °C|
|Food Pairing:||Saddle of lamb fillet with herb jus, Roast saddle of venison, 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:||36 months|
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.
Epitome of Tuscany
Chianti classico, Brunello di Montalcino, Vino nobile di Montepulciano: the Sangiovese is in each of the classic red wines from Tuscany. For a long time, it was assumed that its birthplace was here. After all, it appeared under various synonyms in Tuscan documents dating from 1600. But in 2004, researchers unveiled that one of its parents originated in Calabria in southern Italy. Today, it is the most planted variety in Italy. In addition to Tuscany, it fares well in Emilia-Romagna, Marche or Umbria. It is an exceptionally lovable wine: its aromas of cherry and plum, violets and spices are complemented by fresh acidity and a juicy texture. It wins people around both as cheerful, drinkable wines with pizza and pasta and as barrel-aged top class wines. Carried by Italian immigrants, it found its way to California and Argentina. However, it does not have the same reputation there.
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.