• WS: 93

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Pertimali 2004

Winemaker's Notes:

PRE-SELLNestled on a slope in the prime Montosoli cru to the northern of Montalcino, the Sassetti family has produced wine and olive oil on their tiny Pertimali estate for more than a century, In the vineyard and in the cellar, father Livio and his two sons combine the best of both tradition and innovation, taking advantage of modern equipment and winemaking practices, but also carefully observing natural phenomena such as the phases of the moon. The result is wine with rich, deep and often exotically perfumed fruit. As confirmation of their contined importance among Brunello producers, their 2001 Riserva recently received 94 points from the Wine Advocate, being described as refined, elegant, deeplynuanced. This year also bring their signature Rosso di Montalcino from the widely-acclaimed 2007 vintage, which is always in short supply. A historic estate, Pertimali produces a tiny amount of Moscadello di Montalcino, a dessert wine made from a local clone of Muscat that only a handful of producers still make and that is only available on special order. Pertimali also produces the lush Super-Tuscan Fili di seta, a partially barrique-aged blend of 60% Sangiovese and 40% Cabernet, and most recently they expanded production to include two Maremma wines. Their new estate, just on the other side of the Orcia River from Montalcino, is called La Quercioline. The flagship wine, Istriciaia, or Land of the Procupines, os 80% Sangiovese and 20% Ciliegiolo aged for six months, half in tonneaux and half in large Slavonian-oak casks, and the Montecucco, a stunning value for the money, is pure Sangiovese aged in large-oak casks.

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

External Reviews for Pertimali

External Review
Source: Morrell & Company
05/23/2009

Sweet perfumes emit from the glass with rounded tones of earth, tobacco, black cherries, various spice and lovely tones of roasted herbs.



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PRE-SELLNestled on a slope in the prime Montosoli cru to the northern of Montalcino, the Sassetti family has produced wine and olive oil on their tiny Pertimali estate for more than a century, In the vineyard and in the cellar, father Livio and his two sons combine the best of both tradition and innovation, taking advantage of modern equipment and winemaking practices, but also carefully observing natural phenomena such as the phases of the moon. The result is wine with rich, deep and often exotically perfumed fruit. As confirmation of their contined importance among Brunello producers, their 2001 Riserva recently received 94 points from the Wine Advocate, being described as refined, elegant, deeplynuanced. This year also bring their signature Rosso di Montalcino from the widely-acclaimed 2007 vintage, which is always in short supply. A historic estate, Pertimali produces a tiny amount of Moscadello di Montalcino, a dessert wine made from a local clone of Muscat that only a handful of producers still make and that is only available on special order. Pertimali also produces the lush Super-Tuscan Fili di seta, a partially barrique-aged blend of 60% Sangiovese and 40% Cabernet, and most recently they expanded production to include two Maremma wines. Their new estate, just on the other side of the Orcia River from Montalcino, is called La Quercioline. The flagship wine, Istriciaia, or Land of the Procupines, os 80% Sangiovese and 20% Ciliegiolo aged for six months, half in tonneaux and half in large Slavonian-oak casks, and the Montecucco, a stunning value for the money, is pure Sangiovese aged in large-oak casks.

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