Brunello di Montalcino DOCG Riserva 2007
Art. # 1352
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Cupano
Cupano is located on a rocky hill, above the river Ombrone, south of Siena, in a plain on the outskirts of Montalcino. The wine is the result of the work of several great masters in their profession: Ornella Tondini and Lionel Cousin are gathered from their desire to invest the story of their love with this special mansion. Henri Jayer puts into practice his vision of low-yield agriculture, no chemicals, fertilizers and pesticides, strict grain selection and malolactic fermentation with sludge, in French oak. Carlo Ferrini chooses the land, the sticks, the cultivation system, the height of the vines. François Bouchet is the initiator of biodynamics and only when Carlo Ferrini with a glass in his hand gave his approval, bottling began.
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Tuscany
Tuscany is one of the most diverse and significant regions for Italian wine, where the optimal combination of local and international varieties is obtained, located in many different terroirs. In the second half of the 20th century, it managed to travel the path from mediocre quality to the creation of bright international stars like Sassicaia, Solaia, and Ornellaia. It is no coincidence that they are called Supertuscans due to their incredible aromatic and taste characteristics combined with aging potential. Looking at the map, Tuscany resembles a vine leaf in the heart of the Apennine Peninsula. It is the border between the highly industrialized North and the agricultural South of Italy. It is divided into nine separate provinces: Arezzo, Florence, Grosseto, Livorno, Lucca, Massa-Carrara, Pisa, Pistoia, and Siena, named after the main cities. As diverse as Tuscany is, its climate is generally Mediterranean with many sunny days throughout the year. The soils are mainly composed of clay, sand, and limestone. Sixty-eight percent of the region's terrain is described as hilly. The varieties that are most widespread are Sangiovese (the absolute leader and endless pride for the locals), Canaiolo, Malvasia, Trebbiano, Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz, Vermentino, and Ciliegiolo. Sangiovese has already become synonymous with top wine from Tuscany, and although the variety is widely spread in Central Italy, the Tuscan climate (which sometimes has quite frosty winters) and the calcium-rich limestone-clay soils prove to be the most hospitable for it. Sangiovese can be rich and juicy, but it also has a good potential for recreating the specific terroir of the area. Traditionally in the region, it is blended with Canaiolo and Malvasia, and sometimes with Trebbiano, but since the 1980s, producers dedicated to the idea of super-premium wines with provenance prefer it 100% pure. This is also enshrined in the region's classification, according to which the high categories DOC and DOCG tolerate Sangiovese as a mandatory participant with over 85% in the varietal blend. That is why it is not surprising that Sangiovese dominates the vineyards of Carmignano, Rufina, the hills around Vinci, Chianti, and Chianti Classico, to the south around Montepulciano and Montalcino. The number of plantings per hectare is 3500 - 4000 for old vines and 6000 - 10 000 for new ones.
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Sangiovese
Sangiovese (or Nielluccio in Corsica), a dark-berried vine, synonymous with the red wines of Tuscany, and all the romanticism that goes with the territory. Sangiovese is the core constituent in some of the great names in Italian wine thanks to its ability to balance between its high acidity and firm tannic structure. Its characteristic flavours of dark cherries and black stone fruit are backed by secondary notes of dried tomato and herbs. The use of oak enriches the flavours toward plum and even wild raspberry. In Tuscany, Sangiovese is the sole grape variety permitted in the prestigious Brunello di Montalcino DOCG and provides the backbone to Vino Nobile di Montepulciano and the popular wines of Chianti.
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