Brunello di Montalcino Tenuta Nuova 2016 Casanova di Neri

Tasting Notes

First and foremost, the first sip is impressive. There are flavors of sour cherry, dried rose flowers, tobacco leaf, and then something darker. Balsamic, leather, and iron notes. On the palate, the 2016 Tenuta Nuova is built around firm but refined tannins, with bright acidity carrying the fruit to a long, savory finish. The French oak shows up in the form of spice rather than vanilla. Powerful, to be sure, but not heavy. Needs a little more aging.

Grape Varieties

In Brunello di Montalcino DOCG, only one variety can be used:

100% Sangiovese (a clone of Brunello, also called Sangiovese Grosso).

So why does it taste so different from Chianti? Same grapes, different location. The Tenuta Nuova vineyard is located southeast of Montalcino on rocky soil containing galestro and slate. It is warm, dry, and rocky. This gives the wines depth and grip.

Cellaring Potential

You can open it now if you must, but the 2016 Tenuta Nuova deserves patience; I would drink it between 2026 and 2040, but best around 2030. The tannins are still dark and the acidity is firm; store at 12-14°C. The fruitiness changes from cherry to dried figs to leather.

The Producer

Giovanni Neri purchased Podere Casanova in 1971. He renamed the estate, planted Sangiovese, and began construction. Today, the estate has approximately 63 hectares and seven vineyards, each with its own soil and exposure to the sun. The estate's flagship wine, Cerretalto, has received top marks from international critics for many years. Critics consider Casanova di Neri one of the most consistent addresses in Montalcino, and Tenuta Nuova is the place where this consistency is most accessible.

Terroir & Climate

Tenuta Nuova's vineyards are located in the eastern part of Montalcino, on soils that are a mixture of galestro (thin schist) and more rocky, stony areas and traces of marine deposits. Why are these soils important for Sangiovese? Galestro drains quickly and stresses the vines, thus concentrating the fruit. The estate's vineyards are located between 200 and 450 meters above sea level, and the difference in day and night temperatures due to the altitude allows Sangiovese to maintain its acidity even during Montalcino's hot summers. Without these conditions grapes might get overripe.

Winemaking

The grapes are harvested by hand, destemmed, and only natural yeasts are used. Fermentation takes place in temperature-controlled stainless steel to preserve fresh fruit flavors. The wine is then aged in a mix of large wooden casks and barriques (small 225 liter French oak barrels) for about 30 months. The format is important. Using large barrels allows for a slow exchange of oxygen without adding vanilla to the wine. The wine is then aged for 6-24 months in bottle before release.

Food Pairing

Sangiovese's acidity and persistent tannins need fat and protein. The Tuscan method is perfect:

• Bistecca alla Fiorentina, grilled.
• Pappardelle al cinghiale (wild boar ragout).
• Aged pecorino di Pienza (at least 18 months)
• Roasted lamb with rosemary

Serve at 16-18°C. Decant one hour before serving.