Giancarlo Pacenti has been making superb Brunello di Montalcinos for decades at his family estate, Siro Pacenti. He is one of the leaders of his generation in advocating modern viticulture and precision winemaking...I can't believe how the nose changes from white truffle to berry and black cherry and then goes blueberries and citrus fruits. Full and soft and velvety. It is layered and massive with so much going on. Now sweet tobacco and berries. A wine that is in evolution every moment.
The 2006 Brunello di Montalcino saturates the palate with deep layers of dark red fruit, violets, new leather and spices. The aromas and flavors grow beautifully with air, showing remarkable intensity all the way through to the expansive, textured finish. This is a brilliant effort from Giancarlo Pacenti. The Brunello saw 18-20 days on the skins, followed by malolactic fermentation and aging in French oak barrels, of which roughly 80% were new. The vineyard sources are approximately 4.5 hectares in Sant’Angelo and Piancornello (in the south of Montalcino) and 5 hectares in Pelagrilli (in the north). (AG)
An iron streak runs through the middle of this firmly structured Brunello, leading to core flavors of black cherry, tobacco and wild herbs. This stays taut and racy through the finish, but needs time to soften its tannins.
This is a gorgeous expression from Montalcino that opens with opulent and beautiful aromas of dark chocolate, ripe cherry, leather and barbecue smoke. The wine is immensely rich and succulent at its core and creamy, velvety density marks the luscious fade.
Bright deep red. Very ripe, almost liqueur-like aromas of plum and marzipan. Fat, sweet and full, conveying an impression of serious weight plus a medicinal reserve. Broad, high-toned Brunello with a restrained sweetness on the back end owing to an element of reduction.
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