- 2019 - 2030
- Case size
- Available Now
Goedhuis, March 2017
Aged for three years in classic Slovenian oak casks, this has a superbly scented nose of wild hedgerow fruits, with hints of mocha and vanilla pod. In the palate, this is a full and concentrated wine, with layers of plums, dark fruits and freshly ground coffee. A wine with superb levels of concentration, with real energy and drive and a lovely uplifting freshness on the finish. A wine of huge class.
Antonio Galloni, March 2017,
Good deep red. Captivating aromas of red fruits, coffee, mocha, violet, minerals and sweet spices. Very rich, dense and creamy, but with excellent lift, focus and energy giving shape and grip to the raspberry, red cherry, botanical herb and mineral flavors. This is a step up in concentration and depth compared to the majority of the 2012 Brunellos. Finishes with fine tannins and superb length. An outstanding vintage in the making for Salicutti.
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.