Authors since the fifteenth century have borne witness to the fact that the wine produced in the hills south of Sienna was especially good, although the actual name “Brunelo” didn’t appear until the end of the nineteenth century. This was thanks to Ferruccion Biondi-Santi, who abandoned the practice of “uvaggio” (that is the mixing of different grape varieties) in favour of making this wine using only Sangiovese grapes. Thus was created a wine, not rough and ready like most of the wine of the period, but solid and serious, slow and noble, with a potential for improvement over time. In this way, the idea of drinking wine for pleasure replaced the hitherto common concept of wine as a means of sustenance. Martini Bramante, Vincenzo Abbruzzese’s grandfather, bought the property in 1953 and began bottling “Brunello Valdicava” in 1968.
With a focus on work in the vineyards, rather than vinification technique, Valdicava’s Brunello di Montalcino is a wonderfully balanced, expressive and harmonious wine. Produced from grapes grown in the Poggio, Pievecchina, Pratea and Sferracavallo vineyards.
The wine is powerful and structured with plums and black cherries mingling with aromas of leather and spice.