Collosorbo - Brunello di Montalcino 'Sangiovese' 2013 ~ Rosso di Montalcino, Italy
This is great……and here’s why!95/100 James Suckling
91/100 Wine Enthusiast
91/100 Robert Parker's Wine Advocate
James Suckling - "Full body, exotic and intense. A wealth of fruit yet remains vibrant and firm. Extremely focused. Long finish. Great follow up to the 2012....Beautiful aromas of black cherry and apricot. "
Vinous - "Very attractive wine of impeccable balance. Well done......Palish red. The intensely floral nose (violet, peony, iris, rose) also offers aromas of red cherry and incense. Dense but juicy, showing a sappy quality, but plenty of extract nicely frames the red fruit and candied violet flavors. The long finish is given added punch by strong underlying minerality."
Robert Parker's Wine Advocate - "The 2013 Brunello di Montalcino is a dark and thickly textured wine from a cooler vintage. The wine exhibits a deeply saturated appearance with little light penetration. The bouquet is enhanced by dark fruit aromas of black cherry and crème de cassis, with licorice, spice and tobacco at the back. There is a sweet spot on the close, and the tannins are neatly folded into the wine's thick texture. The overall effect is slower and thicker than its peers. This is an immediate expression, best for short and near-term consumption."
The Winemaker - "The fruit is a highlight to the enduring popularity of Brunello di Montalcino, but it’s the tannins and acidity that extend the life of this wine."
The Tenuti di Collosorbo has been owned by the Ciacci family since 1850. The first bottle of Brunello di Montalcino was made in 1966 by Giuseppe Ciacci, progenitor of the first of the three generations of this winery. Now Giovanna Ciacci and her daughters, oenologist Laura and agronomist, Lucia Sutera Sardo, operate the vineyard and winery, assisted by esteemed oenologist Paolo Caciorgna and cellar master, Daniele Guidotti, who has been in charge of the Tenuta's winery for more than twenty years and is considered one of the family.
The region of Rosso di Montalcino is found in the same defined area as its bigger brother, the Brunello di Montalcino DOCG. Both are situated in the heart of Tuscany, in central Italy. This DOC was created in 1984 in order to make the most of the fruit from younger vines of new plantings. The idea was to create a fresher style of wine that needed considerably less ageing time (one year with only six months in oak) than its sibling.
Sangiovese (or Nielluccio in Corsica), a dark-berried vine, is the most widely planted grape variety in Italy. Virtually 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. Italy's love affair with Sangiovese – and indeed the world's – is generations old.
Brunello di Montalcino, produced in Tuscany is one of Italy's most famous and prestigious wines. The wine is typically garnet in color with aromas of red and black fruit with underlying vanilla and spice, and perhaps a hint of earthiness. The wines are usually full bodied with alcohol levels around 14 or 15 percent.