Podere Sanlorenzo Brunello di Montalcino 2020
Podere Sanlorenzo Brunello di Montalcino 2020
Regular price
$6499
$64.99
/
$59.99 on 6+ (use code: 6saves5)
Our Tasting Note: 2020
Med+ ruby red, brighter red edges. The nose is med+ to pronounced, young, tightly coiled, with currants, cherry, sandalwood and balsamic, violet florals. The palate is full bodied, tannins are high, youthful and structured, beautifully fresh acidity is perfectly integrated, the flavor intensity is high and though tightly layered (decant!). The long, dense finish is coiled. This is very good and will be great in 3-5 more years, and easily go another 20.
Sanlorenzo is situated on the South-West slope of the municipality of Montalcino at an altitude of 500 metres on the ridge of the hills which stretch softly from Civitella to the Ombrone river. The land extends on the two sides of the hills, with the forest to the North and the Val d’Arbia and the vineyards exposed to the South-West and the Maremma.
Soils
Galestro: From a geological point of view, the Azienda Agricola Sanlorenzo is characterized by the outcrop of the Formation of Santa Fiora, dating back to between the Upper Cretaceous and the Lower Ecocene (approximately 40 million years ago). These are alternating layers of hazel grey-colored or sometimes green or red clay (marl), with decimetric, grey colored stone layers of calcarenites and fine limestone bedrock underneath this top layer of rocky clays.
Vineyards
These are located on the property’s Southern slope and are exposed to the South or the West depending on the natural morphology of the terrain. There are 7 hectares in total, all Sangiovese, the first planted in 1972, and the last in 2018. The type of blend is Cordon and Guyot. The number of plants per hectare changes depending on the age of the vines, from 3000 of the oldest to 4500 for the newer.
Winemaking (Classic!)
Straight after picking, the grapes are transported to the winery and carefully destemmed. The grapes are crushed and everything is put into appropriate steel tanks where fermentation occurs and the subsequent maceration which usually lasts about 25 days at temperatures ranging from 28 degrees on the first days to 20 on the last days.
Once vinification is complete, the wine is moved to steel tanks. The Brunello is put to rest in large wooden 30 hectolitre casks for another two years.
At the end of this long period, it is put into steel for the required time and then bottled and left to rest for at least another 4 months. Brunello di Montalcino is placed onto the market from the January of the fifth year after the harvest.
Our Tasting Note: 2020
Med+ ruby red, brighter red edges. The nose is med+ to pronounced, young, tightly coiled, with currants, cherry, sandalwood and balsamic, violet florals. The palate is full bodied, tannins are high, youthful and structured, beautifully fresh acidity is perfectly integrated, the flavor intensity is high and though tightly layered (decant!). The long, dense finish is coiled. This is very good and will be great in 3-5 more years, and easily go another 20.
Sanlorenzo is situated on the South-West slope of the municipality of Montalcino at an altitude of 500 metres on the ridge of the hills which stretch softly from Civitella to the Ombrone river. The land extends on the two sides of the hills, with the forest to the North and the Val d’Arbia and the vineyards exposed to the South-West and the Maremma.
Soils
Galestro: From a geological point of view, the Azienda Agricola Sanlorenzo is characterized by the outcrop of the Formation of Santa Fiora, dating back to between the Upper Cretaceous and the Lower Ecocene (approximately 40 million years ago). These are alternating layers of hazel grey-colored or sometimes green or red clay (marl), with decimetric, grey colored stone layers of calcarenites and fine limestone bedrock underneath this top layer of rocky clays.
Vineyards
These are located on the property’s Southern slope and are exposed to the South or the West depending on the natural morphology of the terrain. There are 7 hectares in total, all Sangiovese, the first planted in 1972, and the last in 2018. The type of blend is Cordon and Guyot. The number of plants per hectare changes depending on the age of the vines, from 3000 of the oldest to 4500 for the newer.
Winemaking (Classic!)
Straight after picking, the grapes are transported to the winery and carefully destemmed. The grapes are crushed and everything is put into appropriate steel tanks where fermentation occurs and the subsequent maceration which usually lasts about 25 days at temperatures ranging from 28 degrees on the first days to 20 on the last days.
Once vinification is complete, the wine is moved to steel tanks. The Brunello is put to rest in large wooden 30 hectolitre casks for another two years.
At the end of this long period, it is put into steel for the required time and then bottled and left to rest for at least another 4 months. Brunello di Montalcino is placed onto the market from the January of the fifth year after the harvest.
