Tenute Silvio Nardi
Brunello di Montalcino 2019
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged for 12 months in second-use French oak barriques, followed by 12 months in large Slavonian oak casks, and subsequently refined in bottle for at least 6 months. |
| Other years | 2018 , 2008 , 2020 |
- Name and vintage: Brunello di Montalcino DOCG 2019, Tuscany
- Grapes and style: 100% Sangiovese, still red wine with an elegant, intense and complex profile
- Ageing: 12 months in barrique, 12 months in Slavonian oak barrels, 6 months in bottle
- Aromatic profile: notes of anise, wild berries, cherry, raspberry and vanilla
- Serving and pairings: 18-20°C, decant for 1 hour; ideal with red meats, game and cheeses
Description
What kind of wine it is
Brunello di Montalcino from Tenute Silvio Nardi is a still red wine made exclusively from Sangiovese grapes. In the glass, it reveals a deep ruby red colour with delicate garnet highlights. The bouquet is intense and complex, dominated by notes of wild berries, cherry and raspberry, enriched with hints of anise, floral nuances, spices and subtle touches of vanilla. On the palate, it is warm and enveloping, characterised by a great structure and well-balanced, smooth tannins. Its pronounced persistence makes it the ideal pairing for red meats, game and mature cheeses.
Where it comes from
The grapes come from various vineyards located in the municipality of Montalcino, Tuscany, selected to bring together the best expressions of the area. The vines of Tenute Silvio Nardi grow at around three hundred and fifty metres above sea level, trained using the spurred cordon system. The roots delve into soils composed mainly of jasper and clay schist, which impart great depth and character to the grapes. The north-west and south-east exposures ensure constant sunlight, promoting optimal ripening within the renowned Montalcino terroir.
How it is produced
The process begins with a careful manual harvest. In the winery, fermentation and maceration on the skins last for at least twenty days at a controlled temperature, optimising the extraction of colour and tannins. Maturation involves twelve months in French oak barrels and a further twelve months in large Slavonian oak casks. A final resting period in the bottle of at least six months refines the overall harmony of the various taste components.
History and Curiosities
Founded in 1954, Tenute Silvio Nardi was among the pioneers in the production of the renowned Brunello, thanks to historic estates such as Casale del Bosco and Manachiara. Under the leadership of Emilia Nardi, the company combines family tradition with rigorous scientific research. This philosophy is reflected in the eighty hectares of vineyards that express the precious characteristics of the Montalcino terroir. Such dedication culminated in the 2019 vintage, acclaimed by critics with prestigious awards, including 94 points awarded by James Suckling and Robert Parker.
Awards
-
2019
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2019
90/100
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.
-
2019
94/100
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.
-
2019
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
94/100
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 2019 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenute Silvio Nardi |
| Story | History and Curiosities Founded in 1954, Tenute Silvio Nardi was among the pioneers in the production of the renowned Brunello, thanks to historic estates such as Casale del Bosco and Manachiara. Under the leadership of Emilia Nardi, the company combines family tradition with rigorous scientific research. This philosophy is reflected in the eighty hectares of vineyards that express the precious characteristics of the Montalcino terroir. Such dedication culminated in the 2019 vintage, acclaimed by critics with prestigious awards, including 94 points awarded by James Suckling and Robert Parker. |
| Origin | From various vineyards located in the municipality of Montalcino (SI) |
| Soil composition | Jaspers and clay schists |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5500 |
| Harvest | From the third week of September |
| Fermentation temperature | Below 30 °C |
| Fermentation | At least 20 days |
| Production technique | Fermentation and maceration for at least 20 days at controlled temperature (below 30°C); ageing for 12 months in second-use French oak barriques, followed by 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). |
| Aging | Aged for 12 months in second-use French oak barriques, followed by 12 months in large Slavonian oak casks, and subsequently refined in bottle for at least 6 months. |
| Year production | 250000 bottles |
| Allergens | Contains sulphites |