Salvioni - La Cerbaiola
Brunello di Montalcino 2020
Other years:
2021| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese Grosso |
| Aging | After racking, the clean wine remains in stainless steel for several months, during which it naturally undergoes malolactic fermentation; then, after transferring, it matures in large Slavonian oak barrels of 18–22 hectolitres with medium toasting, stored in two cellars (older barrels at the estate and newer barrels beneath the family home). |
| Other years | 2021 |
- Name and vintage: Brunello di Montalcino DOCG 2020, still red wine from Tuscany
- Grape variety: 100% Sangiovese Grosso from vineyards at 420–440 metres on galestro soils
- Vinification: spontaneous fermentation with indigenous yeasts in steel, maceration for 28–30 days
- Ageing: matured in Slavonian oak barrels of 18–22 hl with medium toasting
- Serving: decant for 1 hour, serve at 18–20°C with roasts, game and mature cheeses
Description
What kind of wine is it
Salvioni La Cerbaiola Brunello di Montalcino is a still red wine characterised by a profound connection to the Tuscan region. Made exclusively from Sangiovese Grosso grapes, this Brunello di Montalcino appears in the glass with a ruby red colour that naturally develops garnet reflections. The bouquet offers intense scents of undergrowth, accompanied by hints of small red fruits and ripe cherry. On the palate, it reveals a rich and complex structure, supported by significant dry extract and dense yet enveloping tannins, ensuring a long and satisfying persistence.
Where does it come from
The vines grow on soils situated between 420 and 440 metres above sea level, benefiting from an optimal south-eastern exposure. The soil composition is dominated by galestro, a schistous clay that imparts a distinctive personality to the wine's flavour profile. The interaction between altitude and the particular microclimatic conditions encourages the development of pronounced freshness, essential for balancing the wine's body, while careful agronomic management ensures perfect and consistent ripening of the grapes.
How is it produced
Vinification begins in stainless steel tanks through a spontaneous fermentation triggered by indigenous yeasts. Temperatures are managed through frequent pumping over and délestage practices, during a skin maceration that lasts for about a month. Once malolactic fermentation is naturally completed, the wine matures in large Slavonian oak barrels with medium toasting, where it consolidates its structural balance. It is recommended to decant the wine at least an hour before serving; it is the ideal companion for roast red meats, game, and very mature cheeses.
History and Curiosities
The 2020 vintage of Salvioni - La Cerbaiola's Brunello di Montalcino DOCG is a Tuscan excellence of rare calibre, produced in only 10,666 bottles. Born on soils rich in galestro at an altitude of 440 metres, this masterpiece comes to life thanks to a spontaneous fermentation with indigenous yeasts that enhances its territorial identity. The skilful maturation in large Slavonian oak barrels bestows it with unparalleled elegance, confirmed by the prestigious scores of 97 points from Robert Parker and 95 from Decanter. A red wine that tells the authentic soul of the estate.
Awards
-
2020
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
95/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2020
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2020
97/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
3One of the most prestigious wine guides in Italy.
-
2020
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1985
- Oenologist: Attilio Pagli
- Bottles produced: 10.000
- Hectares: 4
The different geological nature of soils corresponds to as many expressive variables in grapes matured. The consolidated relationship between Giulio and Attilio Pagli, company winemaker, guarantees continuity in the quality of production: "If the Brunello does not deserve, I only make Red"; So Julius clearly expresses, revealing an almost maniacal attention to the quality of the grapes. Moreover, it is only from perfectly matured grapes that it is possible to produce a great wine, capable of achieving excellence in every year of its marketing.
The balance and the perfect balance of wines comes from a rare mixture of freshness (we are 420 at sea level), exposure to the morning sun (southeast), clayey matrix and plant density not exaggerated to allow Plants have plenty of space available, favoring air circulation.
Read more
| Name | Salvioni La Cerbaiola Brunello di Montalcino 2020 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese Grosso |
| Country | Italy |
| Region | Tuscany |
| Vendor | Salvioni - La Cerbaiola |
| Story | History and Curiosities The 2020 vintage of Salvioni - La Cerbaiola's Brunello di Montalcino DOCG is a Tuscan excellence of rare calibre, produced in only 10,666 bottles. Born on soils rich in galestro at an altitude of 440 metres, this masterpiece comes to life thanks to a spontaneous fermentation with indigenous yeasts that enhances its territorial identity. The skilful maturation in large Slavonian oak barrels bestows it with unparalleled elegance, confirmed by the prestigious scores of 97 points from Robert Parker and 95 from Decanter. A red wine that tells the authentic soul of the estate. |
| Origin | Montalcino (SI), Tuscany, Italy |
| Soil composition | Galestro (schistose clay) |
| Cultivation system | Single spurred cordon in younger plantings and double spurred cordon where the distance between plants is greater |
| Plants per hectare | 3000 plants per hectare |
| Yield per hectare | 25–40 quintals per hectare |
| Fermentation | 28–30 days |
| Production technique | Fermentation takes place spontaneously with indigenous yeasts in stainless steel vats, with frequent pumping over and délestage, and maceration for 28–30 days; natural malolactic fermentation in steel; maturation in large Slavonian oak barrels with medium toasting (18–22 hl). |
| Wine making | Vinification takes place in the winery next to the vineyards in stainless steel vats of 35–40 hectolitres; fermentation is spontaneous in the days following the harvest in non-climate-controlled rooms, with temperature managed through frequent pump-overs and often délestage; maceration usually lasts 28–30 days; after racking, the clean wine remains in stainless steel for several months, during which it naturally undergoes malolactic fermentation, then it is racked and placed in large Slavonian oak barrels of 18–22 hectolitres with medium toasting for maturation. |
| Aging | After racking, the clean wine remains in stainless steel for several months, during which it naturally undergoes malolactic fermentation; then, after transferring, it matures in large Slavonian oak barrels of 18–22 hectolitres with medium toasting, stored in two cellars (older barrels at the estate and newer barrels beneath the family home). |
| Dry extract | 33.0 gr/L |
| Year production | 10666 bottles |
| Allergens | Contains sulphites |