Tenute Silvio Nardi
Brunello di Montalcino 2018
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 12 months in second-use French oak barriques, followed by 12 months in large Slavonian oak casks, then at least 6 months of bottle ageing |
| Other years | 2019 , 2008 , 2020 |
- Wine identity: Brunello di Montalcino DOCG 2018, Sangiovese, 15% vol, 0.75 l
- Aromas on the nose: clean and intense scent, anise, wild berries, hint of vanilla
- Colour: deep ruby red with elegant garnet highlights
- Vinification: 20 days maceration; 12 months in barrique + 12 months in cask + 6 months in bottle
- Serving and pairings: 18-20 °C, 1 hour decanting; meats, game, cheeses
Description
What kind of wine it is
Silvio Nardi Brunello di Montalcino is a Tuscan red wine made from Sangiovese grapes. Its intense ruby red colour is enhanced by elegant garnet highlights. On the nose, it is clean and complex, offering ethereal aromas intertwined with notes of anise, wild berries, and a delicate hint of vanilla. On the palate, it displays a structured character, supported by a well-present yet incredibly smooth tannic texture. Thanks to its remarkable persistence, this wine enhances rich dishes based on game, fine red meats, and mature cheeses. To fully appreciate its sensory nuances, it is recommended to decant for at least one hour beforehand.
Where it comes from
This wine originates from the Brunello di Montalcino area in Tuscany. The vines grow in plots situated at around three hundred and fifty metres above sea level, benefiting from optimal north-west and south-east exposure. The soils are characterised by a distinctive composition of jasper and clay schist, fundamental elements that give the Sangiovese a strong and defined territorial identity. Production is inextricably linked to Silvio Nardi, a family-run estate that has been dedicated to enhancing this region since 1950, a commitment that began with the historic acquisition of the Tenuta di Casale del Bosco.
How it is produced
The winemaking process begins with a careful manual harvest of the grapes, carried out in small crates from the third week of September. In the winery, fermentation and maceration on the skins last for at least twenty days, with controlled temperatures to ensure balanced phenolic extraction. The wine then matures for twelve months in second-use French oak barrels, followed by a further year in large Slavonian oak casks. The entire cycle is completed with an essential bottle ageing of at least six months to harmonise its complex structure.
History and Curiosities
The Brunello di Montalcino from Tenute Silvio Nardi reflects the vision of a family that, since 1950, has invested in this extraordinary region. With the acquisition of the Casale del Bosco Estate, a reality was born that today cultivates eighty hectares of prized vineyards. The superb 2018 vintage has enchanted international critics, receiving 93 points from James Suckling and Vinous. A true oenological masterpiece that skilfully combines tradition and passion, bolstered by prestigious awards that attest to its excellence on a global scale.
Awards
-
2018
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2018
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2018
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2018
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2018
91/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1954
- Oenologist: Mario Pisanu, Davide Crastus
- Bottles produced: 250.000
- Hectares: 80
In 1958, when the Brunello Consortium didn't exist yet and Montalcino was but a small unknown village, the first Brunello bottle came from the cellars of Casale del Bosco. Today, we can affirm that Silvio Nardi was the first "foreigner" to invest in the Montalcino.
In 1962, the Manachiara Estate was bought, with its 40 hectares of vineyards, near Castelnuovo dell'Abate, 25 km from Casale del Bosco. The Manachiara vineyards give their name today to the company's precious Brunello cru of the same name.
In 1967 Silvio Nardi was one of the founders of the Brunello di Montalcino wine Consortium.
In 1990 Emilia Nardi, Silvio's youngest daughter, took over the management of the company. She introduced radical changes in the process of wine production and company management and embarked on a process of restructuring both the vineyards and the cellar, choosing to combine tradition with scientific research. Read more
| Name | Silvio Nardi Brunello di Montalcino 2018 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenute Silvio Nardi |
| Story | History and Curiosities The Brunello di Montalcino from Tenute Silvio Nardi reflects the vision of a family that, since 1950, has invested in this extraordinary region. With the acquisition of the Casale del Bosco Estate, a reality was born that today cultivates eighty hectares of prized vineyards. The superb 2018 vintage has enchanted international critics, receiving 93 points from James Suckling and Vinous. A true oenological masterpiece that skilfully combines tradition and passion, bolstered by prestigious awards that attest to its excellence on a global scale. |
| Origin | From various vineyards in the municipality of Montalcino (SI) |
| Climate | North-west/south-east exposure at approximately 350 m above sea level. |
| Soil composition | Jaspers and shales |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5500 |
| Harvest | From the third week of September |
| Fermentation temperature | Below 30 °C |
| Fermentation | 20 days |
| Production technique | Fermentation and maceration for at least 20 days at a controlled temperature (below 30°C), with ageing for 12 months in second-use French oak barriques, 12 months in large Slavonian oak casks, and at least 6 months in bottle. |
| Wine making | Fermentation and maceration for at least 20 days at a controlled temperature (below 30°C), followed by 12 months in second-use French oak barriques, 12 months in large Slavonian oak casks, and at least 6 months of bottle ageing. |
| Aging | 12 months in second-use French oak barriques, followed by 12 months in large Slavonian oak casks, then at least 6 months of bottle ageing |
| Allergens | Contains sulphites |