The oldest standard Brunello we hold from this estate, and the only one you can open today without patience. Fully mature, with everything ageing brings.
Garnet with clear brick edges — the colour of a fully grown Brunello. The nose has broadened and turned tertiary: dried cherry and plum, undergrowth, leather and tobacco, alongside liquorice, dried roses and a balsamic, almost medicinal touch. On the palate the wine is soft and completely resolved; the tannins are still there but feel like velvet, and the acidity keeps the whole surprisingly lively. There is no longer an edge to this wine. The finish is calm, savoury and persistent. Drink it now, without decanting, with roast meat, truffle or a mature pecorino. Around 18 degrees. This is the bottle to open when you do not want to wait.
In Montalcino, grandparents call their granddaughters potazzine, after the small, brightly coloured birds of the Tuscan countryside. That is what their grandmother called Viola and Sofia, the daughters of owner Gigliola Giannetti — and the estate grew in step with them: Viola was born in 1993, the founding year, and when Sofia arrived in 1996 two more hectares took the total to five.
The Brunello is made traditionally here: a spontaneous fermentation of some forty days on the estate's own wild yeasts, without temperature control, followed by more than three years in casks of 30 and 50 hectolitres of Slavonian oak from Garbellotto. Unfiltered.
We have thirteen bottles of this vintage left. For anyone who wants to know how a Brunello from this estate grows old, this is the shortest route.
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