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Brunello di Montalcino DOCG 2006

Winemaker's Notes:

About This Wine: A bold and authentic Brunello, showcasing a slightly rugged character, typical of traditional Tuscan winemaking.<br/><br/> Intense ruby red with garnet hues.<br/><br/> Complex intense on the nose, with scents of violets, black cherry marmalade, sweet licorice, fur coat, old wooden furniture and aromatic herbs.<br/><br/> Smooth, silky and rich. Important but elegant tannic structure with bright and refreshing acidity. Excellent glycerine content and a long finish.<br/><br/> <strong>Brunello di Montalcino</strong> is produced with Sangiovese Grosso grapes, with maximum yields of 7,000 kgs per hectare for optimum quality. This wine should preferably be tasted at temperatures from 64-68F after have been uncorked and decanted for two hours.<br/><br/> About The Winery: <strong>History of Le Benducce - Tornesi:</strong> Since 1750, when Montalcino still was an insignificant spot on the map, this winery had been owned by the Tornesi Family. Maurizio Tornesi, the actual owner, received this piece of soil, which is situated only a few meters from Montalcino away, from his grandfather Giuseppe.<br/><br/> The decision to use this domain for viniculture, was given by the favourable location to of the hillside, i.e. south/southwest at an altitude of 400 m o.s.l. Maurizio Tornesi successfully makes use of what nature has given to him, also thanks to the “historical” help of father Gino and the knowledge of the oenologist Paolo Vagaggini.<br/><br/> The winery embraces actually a surface of 7 hectars subdivided as follows: 4.5 ha of Sangiovese Grosso vines in production used for Rosso and Brunello di Montalcino with a density of 4.500 stocks/hectar, 600 Olive trees and a little woodland.<br/><br/> The winery is working according to the principle of maximum reduction of pesticides and all production stages are done manually. The main shoot of the vines is cut down to 6 eyes, in order get a naturally controlled production of 2 kg /vine ca.<br/><br/> About Brunello di Montalcino The Consorzio del Vino Brunello di Montalcino was created in 1967 immediately after the issuance of the D.O.C. as a voluntary association of producers who were seeking to foster the steadily increasing prestige of their wine. The Consorzio del Vino Brunello di Montalcino has shown itself in the intervening years to be a scrupulous and responsible instrument of self-discipline. It has also served as a catalyst for new and old, large and small estates so that sensible customs, consolidated, became a common strategy for success in terms of quality.<br/><br/> Look and Taste of Brunello Di Montalcino Visually Brunello Di Montalcino is a limpid and brilliant wine with a lively garnet colour and with an intense, persistent, full and ethereal bouquet. In its bouquet can be detected the scents of brushlands, aromatics woods, small fruit, a light trace of vanilla and fruity jams , all combined.<br/><br/> To the taste , the wine has an elegant and harmonic body with strength and breeding . It is dry, with a pronounced aromatic persistence. Because of its characteristics, Brunello di Montalcino can withstand lengthy ageing improving with time. It is difficult to say for how many years the wine will improve in bottle. That depends, in fact, upon the vintage. It ranges from a minimum of 10 years to 30, but it can be kept even longer. Naturally, it should be conserved in an appropriate way, in a cool cellar but, above all, in one where the temperature is constant, where it is dark and where there are no reverberations and bouquets. The bottles should also be laid down horizontally.<br/><br/> Technical Analysis: <strong>Owner/Winemaker:</strong> Maurizio Tornesi<br/><br/> <strong>1st bottling:</strong> 1993<br/><br/> <strong>Different crus:</strong> Loghino, Piano, Lecciarello<br/><br/> <strong>Grapes:</strong> 100 % Sangiovese Grosso<br/><br/> <strong>Soil:</strong> mainly Galestro<br/><br/> <strong>Fermentation:</strong> 100% Malolactic.<br/><br/> <strong>Aging:</strong> 24 months in oak, 6 months in bottle.<br/><br/> <strong>Alcohol:</strong> 14.0%<br/><br/> <strong>TA:</strong> 5.25<br/><br/> <strong>pH</strong>: 3.48<br/><br/> <strong>Production:</strong> cases (estimate)<br/><br/>

Region: Italy » Tuscany » Montalcino

Vintages

  • 2006

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Winery: Benducce
Color: Red
Varietal: Sangiovese
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About This Wine: A bold and authentic Brunello, showcasing a slightly rugged character, typical of traditional Tuscan winemaking.<br/><br/> Intense ruby red with garnet hues.<br/><br/> Complex intense on the nose, with scents of violets, black cherry marmalade, sweet licorice, fur coat, old wooden furniture and aromatic herbs.<br/><br/> Smooth, silky and rich. Important but elegant tannic structure with bright and refreshing acidity. Excellent glycerine content and a long finish.<br/><br/> <strong>Brunello di Montalcino</strong> is produced with Sangiovese Grosso grapes, with maximum yields of 7,000 kgs per hectare for optimum quality. This wine should preferably be tasted at temperatures from 64-68F after have been uncorked and decanted for two hours.<br/><br/> About The Winery: <strong>History of Le Benducce - Tornesi:</strong> Since 1750, when Montalcino still was an insignificant spot on the map, this winery had been owned by the Tornesi Family. Maurizio Tornesi, the actual owner, received this piece of soil, which is situated only a few meters from Montalcino away, from his grandfather Giuseppe.<br/><br/> The decision to use this domain for viniculture, was given by the favourable location to of the hillside, i.e. south/southwest at an altitude of 400 m o.s.l. Maurizio Tornesi successfully makes use of what nature has given to him, also thanks to the “historical” help of father Gino and the knowledge of the oenologist Paolo Vagaggini.<br/><br/> The winery embraces actually a surface of 7 hectars subdivided as follows: 4.5 ha of Sangiovese Grosso vines in production used for Rosso and Brunello di Montalcino with a density of 4.500 stocks/hectar, 600 Olive trees and a little woodland.<br/><br/> The winery is working according to the principle of maximum reduction of pesticides and all production stages are done manually. The main shoot of the vines is cut down to 6 eyes, in order get a naturally controlled production of 2 kg /vine ca.<br/><br/> About Brunello di Montalcino The Consorzio del Vino Brunello di Montalcino was created in 1967 immediately after the issuance of the D.O.C. as a voluntary association of producers who were seeking to foster the steadily increasing prestige of their wine. The Consorzio del Vino Brunello di Montalcino has shown itself in the intervening years to be a scrupulous and responsible instrument of self-discipline. It has also served as a catalyst for new and old, large and small estates so that sensible customs, consolidated, became a common strategy for success in terms of quality.<br/><br/> Look and Taste of Brunello Di Montalcino Visually Brunello Di Montalcino is a limpid and brilliant wine with a lively garnet colour and with an intense, persistent, full and ethereal bouquet. In its bouquet can be detected the scents of brushlands, aromatics woods, small fruit, a light trace of vanilla and fruity jams , all combined.<br/><br/> To the taste , the wine has an elegant and harmonic body with strength and breeding . It is dry, with a pronounced aromatic persistence. Because of its characteristics, Brunello di Montalcino can withstand lengthy ageing improving with time. It is difficult to say for how many years the wine will improve in bottle. That depends, in fact, upon the vintage. It ranges from a minimum of 10 years to 30, but it can be kept even longer. Naturally, it should be conserved in an appropriate way, in a cool cellar but, above all, in one where the temperature is constant, where it is dark and where there are no reverberations and bouquets. The bottles should also be laid down horizontally.<br/><br/> Technical Analysis: <strong>Owner/Winemaker:</strong> Maurizio Tornesi<br/><br/> <strong>1st bottling:</strong> 1993<br/><br/> <strong>Different crus:</strong> Loghino, Piano, Lecciarello<br/><br/> <strong>Grapes:</strong> 100 % Sangiovese Grosso<br/><br/> <strong>Soil:</strong> mainly Galestro<br/><br/> <strong>Fermentation:</strong> 100% Malolactic.<br/><br/> <strong>Aging:</strong> 24 months in oak, 6 months in bottle.<br/><br/> <strong>Alcohol:</strong> 14.0%<br/><br/> <strong>TA:</strong> 5.25<br/><br/> <strong>pH</strong>: 3.48<br/><br/> <strong>Production:</strong> cases (estimate)<br/><br/>

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