We were fortunate enough to buy the last of Giulio’s delicious 2005 that offers the vintage’s notable balance and finesse. With 2 more years under its belt, it offers a lacy structure for the Salvioni style paired with ubiquitous savoury notes of soy sauce, leather and sweet dried cherries and herbs. A refined Salvioni.
A moderately brooding Brunello that offers dark aromatics of cinnamon, sweet dried cherries and celery seed. Classic through and through with moderate weight and notable complexity. In the most recent Brunello issue, Antonio Galloni of Erobertparker.com states, "I loved the wine for its sense of harmony and poise, both of which are brilliant." We couldnt agree more.
Salvioni-s 2005 Brunello di Montalcino emerges from the glass with layers of mineral-infused red fruit, roses, menthol, tar and licorice on a soft, textured frame. Deceptively medium in body, the wine boasts superb integrity in its fruit and exceptional overall balance. This is a relatively accessible vintage that should be approachable fairly early. I loved the wine for its sense of harmony and poise, both of which are brilliant. Anticipated maturity: 2010-2022.
Although Giulio Salvioni's family has grown grapes since the early 1900s (which they then sold onto larger producers), it was not until 1985 that he began crushing his family's precious grapes from their tiny 3-hectare plot.His cellars are divided into 2 sections - the charming ageing cellar, which is tucked inside a discrete old building off the main piazza in the centre of Montalcino (if you blink, you'll miss it), and the working chai, which is situated next to the vineyards allowing the grapes to be pressed immediately upon picking.He produces only 2 wines, Brunello and Rosso. The Rosso is not made every vintage, but only whenone of his three medium-sized bottis (yes, that is all!) is not quite the concentration that it should be for his Brunello. His style is traditional and markedly masculine with wines that are able to age for many, many years. Out of our three Brunello producers, he might be considered the most Médoc-like in comparison. Only about 800 cases are produced.
Located southwest of Chianti, Montalcino came into its own in the late 1880s when local producer,Biondi-Santi, discovered a Sangiovese clone in his vineyard that was darker in colour than the rest. Its colour, however, was not its only attribute. It produced a wine with notable body, structure and length. He named it ‘brunello' meaning little dark one.This grape's genetic properties along with Montalcino's relatively temperate climate combine tocreate a wine stylistically different to that of more northerly Chianti. They are usually releasedapproximately 5 years after the vintage following 2 to 4 years ageing in wood. The denomination ofRiserva indicates a wine usually produced with more concentrated grapes than the traditional cuvéeand requires a minimum of one additional year of ageing.Today, Montalcino has become one of the most sought after appellations in the Tuscan region.