Brunello di Montalcino La Pieve 2018
DOCG, La Gerla, 750 ml
| Grape variety: | Brunello |
| Producer: | Fattoria La Gerla / Sergio Rossi |
| Origin: | Italy / Toscana / Brunello di Montalcino |
Description
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: "The La Gerla 2018 Brunello di Montalcino La Pieve also reveals a thicker and more concentrated side similar to the Brunello annata. I would venture that that thickness is even taken a step further with more texture and heaviness that you notice on the palate. That powerful, full-bodied approach is accompanied by ripe cherry, blackberry, cured spice and leather. There is a point of sour fruit on the close. This is a limited production of 6,137 bottles and 150 magnums."
Attributes
| Origin: | Italy / Toscana / Brunello di Montalcino |
| Grape variety: | Brunello |
| Label: | Vegan |
| Ripening potential: | 5 to 20 years after harvest |
| 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 |
| 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.
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.
