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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 54 notes) - hiding notes with no text | | | Tasted by bablues on 3/29/2020 flawed bottle: Browning mostly on the edges, but clear signs of age. The nose was wet cardboard. Too bad, as the taste was very nice. Sour cherries dominated. (2217 views) | | | Tasted by westcoast foodie on 6/29/2019 & rated 93 points: Cellared 16 years at 14 degrees. 100 per cent preserved. Pale meniscus. Blackberry over red fruit. So smooth! One continuous leg! Lots if structure left. (1966 views) | | | Tasted by mclanew on 6/28/2019 & rated 89 points: Decanted one hour and then drank a day later. The nose is a modest blackberry and tobacco aroma. The palate has a modern style and clearly shows hot vintage characteristic. The wine feels heavy and oaky while retaining good fruit concentration and reasonable balance. Flavors of blackberry, plum, cigar box come through into a moderate four square finish. This will drink fine for another five years but I don’t think it will evolve and gain complexity. (1872 views) | | | Tasted by Yankee Clipper on 1/19/2019 & rated 92 points: smooth
still drinking well
opened up in time and changed complexity (2046 views) | | | Tasted by efeldhake@yahoo.com on 12/18/2018 & rated 91 points: Garnet in color with bricking edges. Nose of dark berries, earth, and tobacco. Tastes of cherries, leather, tar, and tobacco. Very dry. Tertiary flavors outshine the fruit. Pleasant wine just past peak. Drink now and over next few years. (2040 views) | | | Tasted by bablues on 5/19/2018 & rated 93 points: Browning on the edges. Perfect pairing with Brick oven Pizza. Structured, complex and flavors evolved with every sip. (1947 views) | | | Tasted by Aris1a on 3/16/2018 & rated 92 points: Very nice, balanced and integrated, no edges. Color indicates that it might be slightly oxidized. A little sediment present. Medium body. Floral, clean, hints of ripe strawberries and dark fruit but nothing overpowering; soft tannins. Drinking well now, and is probably at its peak. (1906 views) | | | Tasted by jsebiri on 2/10/2018: Very nice easy drinking wine, a number of secondary notes, tasted like a well-aged Bordeaux. Higher level wine, entering old age. (1914 views) | | | Tasted by skurtz on 11/11/2017 & rated 93 points: Lovely, consistent with my previous notes. Opened to breathe, accessible after only 30 min. Floral nose, lots of iodine, sandalwood, extracted red fruit. Singing today. (2060 views) | | | Tasted by NJwineguy on 10/5/2017 & rated 92 points: in the right spot (2191 views) | | | Tasted by skurtz on 8/24/2017 & rated 92 points: Opened to breathe at 9 am in the morning, came back to it with dinner, 8 hours later. What a lovely feminine wine. Soft earthy floral (roses?) nose, the palate has strawberry, cherry, the roundness of oak and faint tannins with acidity, and a lasting finish. Well balanced, elegant, integrated. Each movement like a concerto at midnight. Sublime. Tonight with pan seared scallops and asparagus. (1971 views) | | | Tasted by skurtz on 3/15/2017 & rated 92 points: Decanted for dinner at Flemmings in San Diego. Surprisingly on the softer side of medium bodied after my lunch-time exposure to Continuum. Otherwise consistent with my previous notes, no detailed comments this time. Tonight with bone-in filet. (2387 views) | | | Tasted by skurtz on 2/26/2017 & rated 93 points: PNP. Medium bodied red with light oak on the nose and palate. Extracted red cherries. Excellent but less gravitas tha '95 Seavey cab. Similar intensity to a California Cab. (2358 views) | | | Tasted by docdavid on 2/11/2017 & rated 94 points: Surprisingly one of the best brunellos I have had. Velvet, tannins totally balanced,some chocolate and currant. Decanted 1 hour- got steadily better. Great with squab -even he sommelier was impressed. Not sure how long it will stay at peak
The wine looks garnet colored. There is light sediment in the bottle. (2256 views) | | | Tasted by jsebiri on 7/30/2016: Smooth and easy drinking , but is missing something , good wine (3017 views) | | | Tasted by davnik on 5/25/2015 & rated 91 points: Very good but without the power and punch of other vintages of Montosoli. Opened up a bit after an hour with lots of berry aromas and flavors but lacking the richness experienced in other vintages. (4261 views) | | | Tasted by jonanator on 7/19/2014 & rated 91 points: Nice nose and pleasant on the palate. Cherry and licorice throughout. No need to rush but drinking well now (4187 views) | | | Tasted by EvanJB on 2/14/2014 & rated 93 points: Wonderful Elegant wine. Worth the wait (3951 views) | | | Tasted by Wino from Michigan on 2/1/2014 & rated 94 points: Drinking Amazing -- needs 1 hour to open (3845 views) | | | Tasted by jorivesud on 12/1/2013 & rated 91 points: De memoire, difficile d'aller dans le détails, mais était très bien. Nez exuberant, bouche complexe et a point. Ne pas laisser vieillir,il est prêt. (3773 views) | | | Tasted by paulst on 10/1/2013 & rated 93 points: Smooth with licorice and cherry; soft and supple with nice length. (3330 views) | | | Tasted by paulst on 4/13/2013 & rated 88 points: Light with cherry; decent balance but tight and young; soft at times but rough; hoping maturity will give it integration. (2901 views) | | | Tasted by paulst on 3/24/2013 & rated 87 points: Austere and tannic; light herbaceous blackberry; lean with tannins that seemed immature and green; short finish. (2406 views) | | | Tasted by tmorrow on 10/13/2012 & rated 94 points: Developed beautiful Sangiovese mouth feel as the bottle opened up. (3137 views) | | | Tasted by paulst on 7/30/2012 & rated 93 points: Expressive earthy cherry nose; textured and concentrated suggesting life ahead; perfectly paired with meatballs and pasta with a putanesca sauce; great textured length. (2825 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Montalcino: The Good, the Bad and the Ugly (Apr 2008)
(Altesino Brunello Di Montalcino Montosoli) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Altesino Producer website
U.S. Importer (addt'l info)
Source: VinConnect http://vinconnect.com
The Altesino winery overlooks the breathtaking UNESCO-heritage landscape of south-central Tuscany in the Montalcino region not far from Siena. Its beautiful estate is crowned with the 15th century Palazzo Altesi, which is the centerpiece of its winery operations. Additional modern winemaking structures are integrated into the hillside alongside it.
Altesino’s flagship wine is its single-vineyard Brunello di Montalcino “Montosoli,” made from 100% Sangiovese grapes cultivated in its most prestigious vineyard. An ambassador for Italian wine around the world and one of Montalcino’s most sought-after wines, the “Montosoli” Brunello repeatedly earns glowing reviews from the world’s top wine publications. Robert Parker called Altesino’s Montosoli “one of the most distinct and profound wines, with delicate floral and mineral nuances that are elegantly interwoven within a thicker textural consistency.” As Altesino’s flagship wine it best exemplifies the unrivaled elegance, richness and drinkability of the estate’s style.
Altesino embodies tradition and history, and at the same time perceptive innovation. Where international renown for Brunello di Montalcino has nudged many winemakers towards conservatism, Altesino has always blazed new wine trails. Founded in 1972 by Milanese entrepreneur Giulio Consonno, in 1975 the winery was the first in Brunello to introduce the concept of single-vineyard crus with its famous Montosoli bottling. The winery was also the first to experiment with French barrique in 1979, yielding wines with more fruit and complexity – a critical turning point in Brunello’s history. And, in 1985, Altesino pioneered the concept of futures in Brunello, or the selling of wines before they are bottles or released.
When Elisabetta Gnudi Angelini bought the winery in 2002, her decision to keep the only winemaker that Altesino has ever known, Claudio Basla, was central to their ongoing success delivering consistently high quality wines in the Altesino style. To supplement the team she hired Guido Orzolesi, who works as Marketing Director alongside Claudio and Enologist Paolo Caciorgna.
In addition to the Montosoli and the regular Brunello and Brunello Riserva made from Sangiovese, the team also grows several other varieties and produces Rosso di Montalcino, Super Tuscans Palazzo Altesi and Alte d’Altesi, Rosso and Bianco I.G.T., Vin Santo d’Altesi, and a selection of grappa, brandy, and extra virgin olive oil.
Should you visit Tuscany, tours of Altesino’s vineyards and cellar — bringing you through the vine rows before you visit the winemaking and maturation cellars — can be arranged here.SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Montosoli On weinlagen.infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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