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Wine Advocate, March 2016,
The 2010 Brunello di Montalcino Piaggione shows an authentic personality that is characterized by dark berry fruit, spice, leather, cola and grilled herb. The wine has that level of tangled complexity that you get with organic winemaking. It's endearing but also a little messy at the same time. It's the proverbial wine that colors outside the lines. Despite my mild hesitation regarding the bouquet, I can express deep admiration for what is achieved here in terms of mouthfeel. The wine is solid and firm but is also shows balanced acidity and zesty energy. The finish is almost piquant or spicy. I look forward to trying this beauty in ten years' time. 95/100. Drink 2017-2035
Felix and Sabine Eichbauer bought Salicutti from the original owner Francesco Leanza in 2016. Leanza wanted to retire but with no children of his own, he sold the estate to this charming German couple who, as owners of Michelin starred restaurant Tantris in Munich, had bought the Salicutti wines for their restaurant for many years. With the original wine making team still very much in place, nothing has changed in terms of the philosophy at Salicutti. The processes are as non-interventionalist as it comes, the estate is 100% organic (the first to be certified in Montalcino) and biodynamic winemaking practices are the guiding principles.
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 to create a wine stylistically different to that of more northerly Chianti. They are usually released approximately 5 years after the vintage following 2 to 4 years ageing in wood. The denomination of Riserva 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.