Tenute Silvio Nardi
Brunello di Montalcino Poggio Doria 2019
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 18 months in first and second use French oak tonneaux (Allier), followed by 12 months in large Slavonian oak casks, then at least 36 months in bottle |
| Other years | 2012 , 2020 |
- Origin and style: Tuscan red wine 2019, 100% Sangiovese, 15% vol.
- Aromas: Notes of graphite, ripe red fruits, spices such as cloves and vanilla
- Vinification: Fermentation and maceration for 26 days at a controlled temperature below 30°C
- Ageing: Matured for 18 months in French oak, 12 months in Slavonian oak and 36 months in bottle
- Pairings: Pairs well with red meats, roast lamb, game and mature cheeses
Description
What kind of wine it is
Brunello di Montalcino Poggio Doria by Tenute Silvio Nardi is a still red wine from Tuscany that precisely expresses the character of Sangiovese. It displays a ruby red colour enhanced by elegant garnet highlights. On the nose, it offers a broad aromatic profile, where notes of red fruits intertwine with hints of graphite, clove and vanilla. On the palate, it reveals a complex and balanced structure, unfolding into a deep sip. The finish is refined and persistent, supported by dense and velvety tannins that ensure excellent ageing potential.
Where it comes from
This red originates from the Casale del Bosco area in Montalcino. The vines, cultivated at an altitude of 260 metres using the spur-pruned cordon system, have a high planting density. The roots delve into soils rich in jasper, sand and clay, giving the wine a clear mineral imprint and a well-defined structure. The optimal north-west and south-west exposure favours perfect ripening of the grapes, clearly defining the body and aromatic richness of the Sangiovese.
How it is produced
Production begins with manual harvesting and continues with fermentation and maceration for 26 days at a controlled temperature. The wine then matures for 18 months in French oak barrels from Allier, followed by a further 12 months in large Slavonian oak casks. This process concludes with a prolonged bottle ageing of at least 36 months, a crucial step to integrate the tannic texture and stabilise an intense and harmonious sip.
History and Curiosities
Born in the prestigious Poggio Doria vineyard, this Brunello di Montalcino DOCG Riserva embodies the dedication of Tenute Silvio Nardi, a historic winery founded in 1954. Affectionately nicknamed the “sunset wine” due to its magnificent north-west exposure, it is made from hand-picked grapes at an altitude of 260 metres on soils rich in jasper, sand and clay. This family excellence, awarded 95 points by James Suckling and Robert Parker, expresses the fascinating winemaking tradition of Siena.
Awards
-
2019
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2019
92/100
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
95/100
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
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 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 Poggio Doria 2019 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| 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 Born in the prestigious Poggio Doria vineyard, this Brunello di Montalcino DOCG Riserva embodies the dedication of Tenute Silvio Nardi, a historic winery founded in 1954. Affectionately nicknamed the "sunset wine" due to its magnificent north-west exposure, it is made from hand-picked grapes at an altitude of 260 metres on soils rich in jasper, sand and clay. This family excellence, awarded 95 points by James Suckling and Robert Parker, expresses the fascinating winemaking tradition of Siena. |
| Origin | Casale del Bosco (Siena) |
| Soil composition | Jaspers, sands and clays |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5,200 plants/hectare |
| Fermentation temperature | Under 30 °C |
| Fermentation | 26 days |
| Production technique | Fermentation and maceration for 26 days at a controlled temperature below 30°C; ageing for 18 months in French oak tonneaux (Allier) of first and second use, then 12 months in large Slavonian oak casks, followed by at least 36 months in bottle. |
| Wine making | Fermentation and maceration for 26 days at a controlled temperature below 30°C; aged for 18 months in French oak tonneaux (Allier) of first and second use, then 12 months in large Slavonian oak casks, followed by at least 36 months in bottle. |
| Aging | 18 months in first and second use French oak tonneaux (Allier), followed by 12 months in large Slavonian oak casks, then at least 36 months in bottle |
| Allergens | Contains sulphites |