Brunello di Montalcino DOCG - La Fornace

Brunello di Montalcino DOCG - La FornaceThe Brunello di Montalcino DOCG from La Fornace presents in the glass with a dense ruby core and fine garnet reflections towards the rim. The very first impression is deep, clear and inviting, with a tension of elegant fruit, fine spice and mature complexity that makes this iconic red wine from Tuscany so highly sought-after. The nose opens with an expressive aromatic profile. Ripe raspberry initially dominates, underpinned by dark cherry and a hint of blackcurrant. Joining in are cloves, delicate notes of cinnamon and a touch of pepper, which lend the wine a noble, spicy depth. With some air, aromas of fine leather and refined tobacco emerge, accompanied by hints of dried herbs, rosehip and a touch of liquorice. A subtle note of vanilla and sandalwood, embedded in discreet roasted aromas, rounds off the bouquet and creates a complex, multi-layered aromatic profile that lingers in the glass for a long time. On the palate, the red wine is dry, precise and clearly structured. The fruit of raspberry and cherry remains present, never coming across as jammy, but rather fine and focused. The tannins are ripe, firm and silkily interwoven, yet give the wine a powerful backbone. Lively but well-integrated acidity provides freshness and length. Notes of leather and tobacco accompany the development on the palate, complemented by delicate smokiness and a hint of undergrowth, which lends the wine particular complexity and refinement. The finish is long, with persistent spice, subtle clove tones and fine fruit. The structure is powerful but never heavy. The body is full, dense and yet elegant. The 14.5% alcohol is perfectly integrated and reinforces the impression of warmth and depth without ever dominating. This single-varietal Sangiovese from Montalcino combines power and finesse and demonstrates how stylishly and precisely a classic Brunello can be matured. Thanks to its ripe tannin structure, the wine has excellent ageing potential, developing more tertiary notes of tobacco, leather, spice and dried fruit over the years and thereby gaining further complexity. The aromatic world of this wine can be divided into three layers that harmoniously merge in the glass: 1. Fruity layer: Ripe raspberry, red cherry, rosehip, some currant, delicately dried red fruits. 2. Spicy layer: Cloves, fine pepper, a hint of cinnamon, plus subtle herbal notes and some liquorice. 3. Maturity and ageing aromas: Refined tobacco, supple leather, fine roasted aromas, a touch of smoke, undergrowth and a hint of vanilla. These three layers make Brunello di Montalcino DOCG - La Fornace an ideal wine for connoisseurs seeking depth, tension and length. The wine is already approachable now, but gains significantly in expression with aeration in a decanter. In this way, the fine nuances that set it apart from simple Sangiovese wines gradually unfold. In combination with food, it shows its full class and offers many options for sophisticated menus. Vinification of Brunello di Montalcino DOCG from La Fornace The grapes for Brunello di Montalcino DOCG - La Fornace come from selected sites in the hills around Montalcino in Tuscany. The climate is warm, with many hours of sunshine, yet always with a fresh breeze that provides balance and clarity. The soils are rich in limestone, clay and stone, which leads to low yields but high concentration in the vines. The vines are deliberately kept low-yielding in order to obtain ripe and aromatic grapes with dense structure. Harvesting is usually done by hand so that only ripe, intact berries reach the cellar. A first selection already takes place in the vineyard, with further sorting on the selection table. This ensures that only the best fruit goes into the fermentation vessels. The grapes are carefully destemmed to avoid green notes and then gently crushed. A cool pre-maceration can enhance colour and aroma extraction and bring the fruit to the fore. Alcoholic fermentation takes place in stainless steel tanks or traditional vats, usually at controlled temperature. During fermentation, the cap is regularly punched down or pumped over to finely extract tannins, colour and aroma. This creates the typical dense character of a Brunello without coarse or bitter notes. After fermentation, an extended maceration on the skins follows, during which the wine gains structure and depth. The subsequent maturation takes place over several years in wood. Typical are large casks made of Slavonian oak or also a proportion of smaller barriques, depending on the estate’s style. The long barrel ageing allows gentle oxidation. This softens the tannins, deepens the spiciness and brings the aromas of leather and tobacco clearly to the fore. During this period, the wine is racked several times to clarify and refine it without diminishing its substance. After barrel ageing, the wine rests further in the bottle. In this phase, the structure finally comes together, the taste becomes round, and the aromas interlock into a harmonious overa...