Wine & Spirits 93 points - This blend-mostly sangiovese and ciliegiolo- undergoes a brief maceration to produce a lively wine that’s ready to drink. The pliant tannins give shape to the wild blueberry and black cherry flavors without impeding them, while notes of sage and bitter chocolate add interest. It’s a match for juicy char-grilled burgers..April/2017
Wine Spectator 90 points - A bright, fruity style, exhibiting cherry, berry, spice and light tea notes. Supple and approachable now, with light tannins coating the finish. Sangiovese and Ciliegiolo. Drink now through 2018..November/2016
One of the true class acts in Italian wine, owner Francesco Marone Cinzano has calmly, quietly and capably turned Col d’Orcia into one of the most important and best wine estates of Montalcino. At 540 hectares, it is also one of the denomination’s largest; there are 142 hectares under vine, of which 102 hectares are planted to Sangiovese, located in the southwestern quadrant of the Montalcino denomination, between Sant’Angelo in Colle and Sant’Angelo Scalo. The estate is a quality leader in research, too, and has developed a number of Sangiovese clones thanks to the work of chief viticulturist Giuliano Dragoni in conjunction with the University of Florence. -From Brunello di Montalcino: Sleek ’13s, Surprising ’12 Riservas (Apr 2018) by Ian D’Agata
To preserve the depth of aroma and flavor in these three grape varieties, maceration lasts 8-10 days under strictly controlled temperatures. Malolactic fermentation takes place immediately afterward, followed by early bottling to capture optimum freshness.
Enjoy with grilled meats, hearty stews and tomato-based dishes.