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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 68 notes) - hiding notes with no text | | | Tasted by Beachfan on 12/10/2023 & rated 93 points: Decanted/ Oak fully integrated :’still can go a while. (414 views) | | | Tasted by TXRhoneRanger on 2/25/2023 & rated 92 points: This bottle was in good shape. Nice provenance. Opaque dark garnet. Some sediment as it needed a decant. Nose was closed but started to get a decent nose after 20 minutes. Dried flowers, potpourri, red berries, saddle leather, blonde tobacco, and some sandalwood on the nose. Spot on. The bottle hung on about an hour before it fell victim to oxygen. Didn't lose much wine, so overall a very pleasant bottle. OTBN 2023. (765 views) | | | Tasted by Milos on 3/26/2022 & rated 94 points: It has been eight year since I had this wine and couple of months since I had the regular 1999 Altesino Brunello. This has aged very gracefully and could not show the difference between the Montosoli vineyard and the rest of the Altesino Brunello vineyards. Forward dark red fruit with barn yard, mushrooms and forest fruit. Palate is viscous with fine ripe tannins providing texture. Long finish and the tannins are always present but provide interest rather than distraction. Such a great mouthfeel. (1546 views) | | | Tasted by Beachfan on 7/13/2021 & rated 93 points: I thought this was at peak but could go for several years. Could sense the oak, but fully integrated, and round, full, long and smooth. With enough tyoicity to make me happy. (2014 views) | | | Tasted by markrbower on 3/27/2021 & rated 93 points: Past it’s prime, but still soft and tangy. This bottle had some notes of Brettanomyces, but strawberry and caramel were still enjoyable. (2021 views) | | | Tasted by SteelerFan on 5/23/2020 & rated 95 points: This was fantastic. Smooth, deep berry and earth. Long finish. Special. (2441 views) | | | Tasted by Paul D on 9/27/2019 & rated 89 points: With Fletcher and Andrew at Noize. This has a quite developed nose, rich, with leather, mushroom to the fore. Full bodied on the palate, rich, mushroomy, leathery, touch of underlying dark fruit, vibrant acidity slightly prickly tannins coming through on the good length finish. Still very good though it may need drinking up. (2650 views) | | | Tasted by SteelerFan on 9/1/2019 & rated 94 points: Beautiful wine. Medium bodied with light berry fruits, tobacco and mint. Really com plex and long. Montosoli is a special wine. (2001 views) | | | Tasted by winemaker on 11/12/2018: Musty. NR (2226 views) | | | Tasted by JuliannaDHS on 10/27/2018 & rated 91 points: From a vertical tasting, '95, '97, '99, '01, '07.
Prominent and familiar acidity across all vintages. Better than before with classic cherry, earth, and leather aromas and flavors. (2216 views) | | | Tasted by JuliannaDHS on 5/19/2018 & rated 90 points: Upon opening, the first sip had me very apprehensive. It was simple and lean. After a few hours this opened up and had sour cherry and berry fruit and some pleasant leather and earth. But overall this wasn't spectacular. (2568 views) | | | Tasted by weinmatt on 4/20/2018 & rated 90 points: Unfortunately I have to disagree with the last comment that this is youthful in any way. This is a finely aged lady with a soft palate of cherry and strawberry reduction, soy, cigar box, raisin, old leather and a still strong backbone. On the nose there was this incredible but unfortunately only occasional sweet cherry and florals, what I can only assume is an echo of what this was in middle age. (2265 views) | | | Tasted by TannicBeast on 3/1/2018 & rated 97 points: Italian Retrospective at the Texas Wine School. This was the wine of the night for many participants, myself included, out of a first class line-up. Incredibly youthful and powerful, yet balanced. Decanted for an hour, the nose was clean, intense, redolent with black fruit, ripe red fruit, herbs, tobacco and some oak spice. The palate is dry, consistent with the nose, with ripe fruit, medium to medium (+) acidity and medium (+) to high tannins. The alcohol is high (14%) but very well integrated and unobtrusive. Full-bodied, with medium (+) to pronounced flavor intensity and great length. This is a great wine from a classic vintage which is seemingly ageless. It has many years left in its optimal drinking window and well worth the fare. One of my highest-scoring Brunellos ever. (2455 views) | | | Tasted by Heynetty on 2/28/2018 & rated 92 points: 4thWednesdays - Giorgio & Paulo's Italian Wine Extravaganza - Feb 2018 (Texas Wine School, Houston, Tx): A: Pale garnet
N: Black and red fruit, cooked cherry, chocolate, volatile acidity, coffee, cooked mushrooms (yum), umami, tobacco
P: Nose confirmed. Dry, at the high end of medium (+) alcohol, high acidity, medium (+) body, high tannin, medium (+) intensity and long finish
C: BLICT. Ticks on all counts. This is an Outstanding wine and you can drink up or lay it down for another few years yet.
This is made on a historic property and matured in 200 year old botti (2281 views) | | | Tasted by wine4ever on 2/21/2018 & rated 91 points: Last one....still excellent. (1906 views) | | | Tasted by IvanKrazy on 3/20/2017 & rated 91 points: Great wine but considering the vintage, I think I was expecting it to be a bit more expressive. It took a LONG time to fully open. Dry cherries, strawberry, clove, anis and a bit of cigar box. You can still feel some of those tannins. (3158 views) | | | Tasted by Winiac on 1/20/2016 & rated 92 points: Mature fruit with good tannin structure and balance. Medium length and pleasant finish. (3696 views) | | | Tasted by rocknroller on 12/13/2015 & rated 90 points: Annual Tasting Group Holiday Party (Il Foro, Mpls, MN): Very dark red color. PNP I believe, drank 1 glass over an hour plus and again on day 2. Grippy and youthful, but some nice leather and red berry and cherry fruit, exotic spices, develops a bit of perfume. Medium body. Drinks young. 90+pts. (4030 views) | | | Tasted by Rani on 11/24/2015 flawed bottle: Tasted blind. Smelled of sneakers and while there was clearly a lot of fruit and substance, there was also something very wrong with this bottle (a bad case of brett??). I've had Montosoli many times before and this was NOT what it's supposed to taste like. (3124 views) | | | Tasted by maw246 on 10/16/2015 flawed bottle: Color shows some brown tinge. Lots of leather and earth here. Fruit is fading fast. Drink if you still have any of this. (3217 views) | | | Tasted by foodandwineblog on 2/28/2015 flawed bottle: Corked. Very sad, was a gift from when I visited Altesino for a week in 2009. (3444 views) | | | Tasted by chitowncdpguy on 10/3/2014: Pretty nice. Decanted for a couple of hours. It threw a lot of sediment. Lots of leather with some cherry and nice earthy flavors. Well balanced but perhaps a bit soft. (2768 views) | | | Tasted by Rani on 8/18/2014 & rated 92 points: Lovely red fruit, figs, old leather and mushrooms here. Slight overtone of dried herbs too. Class act as always, one of my favourite Brunellos. (2910 views) | | | Tasted by Federsin on 7/27/2014: Opened, not decanted, and allowed to sit for 2 hours, throwing off some sediment, so decant the next bottle, darker red in the glass, lighter bodied brunello with good acidity, fruit and earth, good balance and long finish, drinking well, really enjoyable (2943 views) | | | Tasted by wine4ever on 6/28/2014 & rated 92 points: This is a lovely Brunello - in it's prime drinking window. Excellent food wine - it went great with Angel Hair in homemade bolognese sauce. CCN and MILOS tasting notes are spot on. Drink now-2019. (2851 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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