Brunello di Montalcino La Cerbaiola 2021 Salvioni

Tasting Notes

First and foremost, the nose is impressive. Sour cherry, dried rose, tobacco leaf notes and an earthy, almost iron tinge that the Sangiovese Grosso extracts from the galestro soil. The palate is supple. The tannins are firm but fine, the acidity is bright, and the fruit is red rather than black. The finish is long and savory, with notes of orange zest. This is a Brunello that needs time. Take your time.

Grape Varieties

Brunello di Montalcino DOCG requires 100% Sangiovese, and Salvioni uses a clone of Sangiovese Grosso at all three La Cerbaiola sites. The altitude and eastern exposure maintain high acidity, while the galester and marl soils enhance the intensity of flavors. Ripe but not heavy, structured but not austere.

Cellaring Potential

Drink between 2028 and 2050; 2021 has higher acidity and tannins for longer enjoyment; store at a stable temperature of 12-14°C. Firm cherry fruit softens and gives way to dry floral, leather and woodsy notes.

The Producer

Salvioni is a small company: just four hectares of vineyards on a 20-hectare estate, and only two wines come out of the cellar. So why has it become iconic? Because La Cerbaiola tops the list of authentic Brunello wines, along with Biondi Santi, Soldera and Cerbaiona. The story began when Giulio Salvioni bottled the first commercial vintage in 1985. Today, the business is run by his children, Alessia and David. Wine critics consider Salvioni one of the few Brunello producers who truly live up to expectations.

Terroir & Climate

La Cerbaiola is located about 4 km northeast of Montalcino, 420 meters above sea level, with three small plots facing east. The soil is a typical Tuscan duplex consisting of a mixture of calcareous shale, stony marl and gravelly shale. Why is it so important? There are two reasons. The high altitude provides cool nights, which helps preserve the acidity and flavors of Sangiovese even in warmer areas. Also, the limestone-rich, well-drained soils put stress on the vines and allow the fruit to concentrate without baking. This tension between ripeness and freshness defines Salvioni's style.

Winemaking

Salvioni works the vineyards by hand, pruning is strictly controlled, and yields are kept low at around 25-35 quintals per hectare. Fermentation and maceration take place in 40-hectoliter stainless steel tanks, with no temperature manipulation or extraction tricks. The wine is then placed in large Slavonian oak barrels (traditional 18-22 hectoliters) and aged for at least 36 months. Why large oak barrels? To allow the wine to breathe and integrate without adding vanilla or coconut notes. You taste Sangiovese and vineyard flavors, not oak flavors.

Food Pairing

Acidity and tannins are the driving force behind this wine. Some of the most effective:

• Bistecca alla Fiorentina, burnt on the outside, bloody on the inside. The wine's grip cuts through the fat.
• Pappardelle al cinghiale (wild boar stew). The gamey meat is paired with a savory wine.
• Aged Pecorino di Pienza, especially with chestnut honey.
• Peposo (Tuscan beef stew).

Served at 17-18°C. Decant young bottles one hour before serving.