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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 3 notes) - hiding notes with no text | | | Tasted by fclarity on 11/3/2012 & rated 91 points: From a nice looking bottle, this wine had a red/purple center and some ornaging at the rim. The nose featured black cherries, brown spices, almonds, anise, and soil.
This was quite ripe and rich but rather montoned at first. It was quite well made and well balanced. It needed 3+ hours of air to start showing its attributes, such as sneaky, rounded tannin. While this may never be a great, this is an attractive wine that drinks well now and should improve by a point or two over the next decade. (4028 views) | | | Tasted by Kuban on 11/6/2004: Good plum light core. Burgundy-like. Tight nose, some hidden complexity? Great balance, lovely smooth, with great length. Lightish. VG (4669 views) |
| 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.Italy 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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