Tenute Silvio Nardi
Brunello di Montalcino Manachiara 2020
| 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 French oak barriques (Allier), followed by 18 months in large Slavonian oak casks; subsequent ageing in bottle for over a year |
| Other years | 2015 , 2016 |
- Vineyard: 100% Sangiovese from vines over 40 years old in Montalcino at 300 metres
- Vinification: Destemming and maceration for 20-22 days at 28-30 °C
- Ageing: 12 months in French oak, 18 in Slavonian oak and over 1 year in bottle
- Tasting: Aromas of ripe fruit, flowers and spices, with a structured and persistent palate
- Serving: Decant for 1 hour, serve at 18-20 °C with braised meats, game and cheeses
Description
What kind of wine it is
Brunello di Montalcino Vigneto Manachiara by Tenute Silvio Nardi is a red wine of great character, produced exclusively from Sangiovese grapes. To the eye, it displays an intense ruby red colour enriched with elegant garnet highlights. The bouquet reveals intense notes of ripe fruit, elegant floral hints and a delicate spicy undertone. On the palate, the soft entry develops into a solid structure, supported by balanced acidity and enveloping tannins. This harmony culminates in a long and persistent finish, perfect for pairing with game, braised meats and mature cheeses.
Where it comes from
The grapes come from Montalcino, specifically from the Manachiara vineyard located on the eastern side of the estate. At an altitude of around three hundred metres and with an ideal south-eastern exposure, the over forty-year-old vines sink their roots into sandy soils rich in quartz and Pliocene clays. This particular geological composition encourages optimal ripening of the Sangiovese, giving the wine its characteristic aromatic finesse. Vineyard management enhances the unique features of a terroir capable of offering a clear expression of power and elegance.
How it is produced
Production begins with meticulous manual harvesting of selected grapes. After destemming, the must undergoes fermentation and maceration at a controlled temperature for a period of twenty days, extracting colour and structural components. The wine initially matures in French oak barriques before continuing its journey in large Slavonian oak casks. This passage in wood smooths the tannic texture and is completed with careful bottle ageing, essential for defining the complexity of its aromatic spectrum.
History and Curiosities
Acquired in 1950, the Tenute Silvio Nardi winery made history by participating in the founding of the Brunello Consortium in 1967. The true jewel of the estate is the Manachiara vineyard, located on the eastern slope, which preserves old vines over 40 years old purchased in 1962. From these deep roots comes an exclusive selection, presented in 1995 after an exceptional harvest. Under the guidance of Emilia Nardi since 1990, this rare production of 10,000 bottles comes to life exclusively in the best vintages, ensuring power and solid structure.
Awards
-
2020
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.
-
2020
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
90/100
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 Manachiara 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 |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenute Silvio Nardi |
| Story | History and Curiosities Acquired in 1950, the Tenute Silvio Nardi winery made history by participating in the founding of the Brunello Consortium in 1967. The true jewel of the estate is the Manachiara vineyard, located on the eastern slope, which preserves old vines over 40 years old purchased in 1962. From these deep roots comes an exclusive selection, presented in 1995 after an exceptional harvest. Under the guidance of Emilia Nardi since 1990, this rare production of 10,000 bottles comes to life exclusively in the best vintages, ensuring power and solid structure. |
| Origin | Montalcino (Siena) |
| Soil composition | Sabbie ricche di quarzo e argille plioceniche |
| Cultivation system | Spurred cordon |
| Plants per hectare | 4500 |
| Harvest | First half of October |
| Fermentation temperature | 28-30 °C |
| Fermentation | At least 20-22 days |
| Production technique | Total destemming; fermentation and maceration at a controlled temperature (28-30 °C) for at least 20-22 days; ageing in French oak barriques and large Slavonian oak barrels; subsequent ageing in bottle |
| Wine making | Total destemming; fermentation and maceration for at least 22 days at a controlled temperature of 28-30 °C. |
| Aging | 12 months in French oak barriques (Allier), followed by 18 months in large Slavonian oak casks; subsequent ageing in bottle for over a year |
| Total acidity | 2.5 gr/L |
| Residual sugar | 1.0 gr/L |
| Year production | 10000 bottles |
| Allergens | Contains sulphites |