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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 3 notes) - hiding notes with no text | | | Tasted by Biglama on 5/12/2006 & rated 87 points: Rood bruine kleur. In de neus rijp rood fruit, pruim en chocolade tonen. mooie houttonen. In de smaak gemakkelijk en vrij soepel. Lichte tannines. Mist wat kracht en volume. (3303 views) |
| By Stephen Tanzer
Vinous, September/October 2004, IWC Issue #116
(La Velona Brunello di Montalcino) Subscribe to see review text. |  By Gary Vaynerchuk
Wine Library TV, 93 Point Wines Are They Worth It?, Episode #103 (10/9/2006)
(LA VELONA BRUNELLO DI MONTALCINO) #2, Nose-big classic Italian nose, perfume, ripe cherry; Taste-on the initial palate, it hits the back of palate w/acidity and dryness, dark cherry, silky texture, complex, nice grip, good backbone, solid & well-made, nice structure on finish, little cedar & sour cherry finish; doesn't have the weight I expected; Nice bottle, but not extraordinary WS-93; GV-91 91 points |
NOTE: Scores and reviews are the property of Vinous and Wine Library TV. (manage subscription channels) |
| La Velona Producer websiteLa Velona Brunello di MontalcinoTypology of product Brunello di Montalcino D.O.C.
Area of product Located between Castelnuovo dell'Abate and Monte Amiata Scalo, it represents hotter area because of the sun rays of Montalcino's surroundings.
Vineyards Situated below Velona's Castle they were planted in 90's following recent standards to obtain great quality of grapes.
They are on clay lands and with a discrete presence of skeleton, that allows a robust vineyard and grape extract.
Vines To confirm the great tradition of Montalcino and the firm, the Sangiovese Grosso is a wine that gives a superb wine.
Yield for hectare The productive yields are never greater than 60-70 ql (i.e. 100 kilograms or a quintal) of grapes due to the nature of the lands, the stability of vineyards and the farming interventions during the growth cycle.
Grape harvest It is carried out at the end of September, when the grapes are at their best, evaluated following the phenolic maturation evolution since from the first days of the months.
Wine-making The grapes are carried to the cellar by box to kept their freshness and integrity. The wine-making process starts immediately after the grapes have been pressed. Then the process is finished by fermentation in oak vabs-barrels of 50 hl. The soaking is carried out utilizing destage (sic) and it has a duration of 3-4 weeks. Thanks to these techniques and of the fermentation of material, we can obtain an excellent and controlled extraction of components from the peels and at the same time improves stabilization and polymerization of the fragrance process with remarkable organolectic result.
Refining The wine ferments in barrels of French oak and it remains for about 1 year. The refining continues in vabs-barrels (sic vats & barrels?) for a variable period from 18 to 24 months. We can also obtain harmony and softness in the wine, with a wonderful fusion of boisč (woody notes) with intensely Sangiovese fruit flavors.
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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