94 Point Wine Enthusiast: Gorgeous, beautiful Brunello. Dark concentration and excellent intensity. Loads of complexity that peels back slowly layer after layer as the wine evolves. Rock-solid structure and freshness that point to a happy cellar evolution. Aromas of dark fruit, cola, cured meat, balsam, dried herb, tobacco and leather.
93 Point Wine Spectator: A well-proportioned red, with perfumed aromas of flowers and sweet cherry that lead to flavors of cherry, licorice and spice. Elegant, yet dense and persistent, ending with sweet fruit, spice and mouthcoating tannins.
The wine shows intense red berry aromas with leather notes on the nose and palate. The wine is full-bodied with high acidity, polished tannins and a long finish.
The La Fuga estate is situated at an altitude of 1,200 feet in an area of the Montalcino appellation considered to be among the finest. The microclimate is unique in that it yields wines with an exceptional balance between finesse and firm, supple structure. Of the estate's total surface area, half are cultivated. Twenty-five acres are planted to vines and the rest support olive orchards. The vineyards are registered under three separate appellations, with 16.25 acres classified for Brunello di Montalcino and 4.37 acres each classified for Rosso di Montalcino and IGT Toscana. The principal vineyard, which covers 11.25 acres and is entirely under the Brunello designation, is planted to 20 year old Sangiovese vines. The remaining vineyards are more recent, planted between 1993 and 2000. Vines are planted at a density of 1,600 to 2,200 stocks per acre. Maximum potential production is approximately 3,500 cases.
The harvest takes place in October when the grapes have reached optimum ripeness. Yield is restricted to at least 6.5 tons per hectare (2.6 tons per acre), of which 65 percent produce wine. Selected grapes are vinified in the estate's cellars, with alcoholic fermentation carried out in temperature controlled stainless steel tanks at 28°C (79ºF). Maceration on the skins lasts approximately 15 days. The wine is then transferred to large Slavonian oak casks of 30 to 40 hectoliters where a complete malolactic fermentation takes place followed by 36 months aging. A minimum 12 months' bottle aging precedes the wine's release.
GRAPE VARIETY: 100% Brunelloclone of Sangiovese MAXIMUM YIELD: 7.5 tons per hectare,of which 70% may produce wine(+45 hl/ha; 202 cases/acre) MINIMUM ALCOHOL: 12.5% TOTAL ACIDITY .5% AGING REQUIREMENTS: 2 1/2 years in cask and1 1/2 years in bottle,3 years total
Pairs well with all types of meat, game and hard, aged cheeses.