2004 Aglieta Brunello di Montalcino

SKU #1055450

Many summers ago, Montalcino was a place unbeknownst to Roberto Aglieta. With a Harvard Law School Degree in hand and fully engaged in a successful industrial relations career, Roberto discovered the small town upon visiting with some friends. Shortly thereafter, in 1989, a small farm in the area was up for sale. He bought it. His wife, Patrizia, insisted on planting a small vineyard. The vineyard changed everything. Dedicated to making wines that are “typically Italian”, Aglieta also brought back the Ciliegiolo, an indigenous varietal that had been almost abandoned in favor of the international grape varieties. The estate does not concern itself with following trends or making fashionable wines. Long and honored traditions are followed in the cellar, ensuring that the wines express the terroir and are not masked by excessive use of oak. Today, thanks to great word of mouth, the production sells out year after year. Aglieta's Brunello is very floral with berry, plum and sandalwood aromas. Full-bodied with firm tannins. This is dense, layered and well balanced.

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Price: $29.99

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 By: Blake Yarger |  Review Date: 4/16/2011 
Mike (aka "Guido") at the SF store recommended decanting this wine for at least six hours before drinking. It was good advice, as the tannins were initially quite intense. The next day, as the tannins had softened a bit, I really enjoyed this wine. Dusty, rose petals, sandalwood, cherries, earth, and a lot of grippy tannins. Nice complexity. More rustic than elegant. I think it could definitely could be put down for a while longer. I'm buying more to taste over the next few years.

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Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.
Sub-Region:

Tuscany

Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.
Alcohol Content (%): 14