Brunello di Montalcino Tenuta Nuova 2018 Casanova di Neri

Tasting Notes

First and foremost, the nose is impressive. Bright cherry, wild herbs, hints of pipe tobacco and the dusty, ferruginous notes that emerge when Sangiovese is grown in galestro. The palate is medium-bodied, firmer than the 2016, with firm but not drying tannins. Acidity provides a long and savory finish. Requires decanting. Delicious now, let it air for an hour and the hidden dark fruit will reveal itself.

Grape Varieties

Only one grape variety is allowed in Brunello di Montalcino DOCG: Sangiovese, popularly called Brunello. So why is it so important to Tenuta Nuova? Sangiovese is transparent. It shows the soil, the harvest and the winemaker's skill. Casanova di Neri grows clones of Sangiovese Grosso, which give it structure and aromatic complexity rather than weight.

Cellaring Potential

Drink between 2026 and 2040; the 2018 wine can be drunk earlier than warmer vintages, but the acidity and fine tannins will easily persist for 20 years; store lying down at 12-14°C, away from light. Over time, the cherry fruitiness will give way to leather, dried roses and forest floor.

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.