2012 Abbadia Ardenga "Piaggia" Brunello di Montalcino

SKU #1311160 95 points Wine Enthusiast

 Here's a delicious red that opens with appealing ripe plum, blue flower, tobacco and baking spice aromas. Velvety tannins and fresh acidity provide structure and balance, while while juicy black cherry, raspberry compote and licorice flavors envelope the palate. Drink 2019-2032. *Editors' Choice* (KO)  (4/2017)

93 points James Suckling

 I like the dried fruit to this red with blueberry and cherry undertones. Full body, firm and silky tannins and a long and flavorful finish. Polished and pretty. Very well done. Drink or hold.  (2/2017)

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Price: $39.99

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Staff Image By: John Downing | K&L Staff Member | Review Date: 8/29/2017 | Send Email
Ardenga may not be well known here in the States but they produce terrific Brunello. Their 2012 captures the best characteristics of the vintage; lush fruit combined with excellent freshness and structure. Ardenga boasts irresistible, concentrated cherry and plum fruit that packs a mid-palate punch and a lengthy finish. Pleasant grippy tannins add another dimension to the overall appeal of this wonderful red from the hills of Montalcino.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/22/2017 | Send Email
The nose of this wine is savory, dried wild cherries, salty plums and hints of leather. On the palate the wine expands, it has a lush, supple feel that caresses the fine grain tannin as it rolls across your tongue. The flavors are true to the nose, showing the savory ripeness, oyster shell, and the word the Italians use macchia, what they call the flavor of the wild scrub; it shows up frequently in Brunello. The wine is supple, broad and mouth-filling in a gentle way; it shows great length and acidic structure while the tannic structure is exceptionally well integrated, while the dried cherries and dried flowers show up in the final moment of the finish. Abbadia Ardenga may not be the Brunello producer on the tip of your tongue yet, but as their wines slowly become available in the US you’ll be glad they have finally arrived.
Drink from 2017 to 2027

Additional Information:



- 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.


- 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.


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 (%): 14.8