The 2008 Brunello di Montalcino—arguably Italy’s favorite wine—has just hit the market. This wine is well balanced by plump, ripe fruit tones of cherry and blackberry.
Vivid cherry nose with a few clues of mint and evergreen.Experienced together with and it stood up ok but truffle mac and delight cheese turned it into an acidic mess. Dark raspberry, anise and pomegranate in the sense of taste makes this a beautiful nourishment wine.
A good looking Brunello, the 2008 La Gerla exhibits large sweet crimson fresh fruit, almonds, subtle Acacia honey combined with expressive saddle leather. The palate is nicely balanced and also very integrated despite its youth. The length on the finish lasts some 45 seconds. A very nice wine, if you prefer the more fruit forward style of Brunello.
But Brunello di Montalcino can be considered a modern invention. It is the result of the studies of a single winemaker, Ferruccio Biondi-Santi. In the mid 1800s, a nearby agriculturist named Clemente Santi secluded certain plantings of Sangiovese vines with a specific end goal to create a 100% varietal wine that could be matured for an extensive timeframe. Around 1870, Ferruccio Biondi-Santi began to set out in his vineyards a clone of the Sangiovese variety known as Brunello. The young viticulturist had noted that a subvariety of Sangiovese, referred to as Grosso to distinguish it from the breed that had originated in the Chianti area and that produced smaller berries, was more resistant to attacks by phylloxera, which was then ravaging the vineyards of the district.
The Brunello di Montalcino has to age for 50 months in wood barrels. In order to be able to have on the lable the nomination "Riserva" the wine has to age at least five years in the wood barrels.