Casanova di Neri, Brunello di Montalcino Tenuta Nuova, 2015

Casanova di Neri, Brunello di Montalcino Tenuta Nuova, 2015

  • icon-type Type

    Red

  • icon-year Year

    2015

  • icon-style Style

    Dry

  • icon-country Country

    Italy

  • icon-alcohollevel Alcohol level

    15%

  • icon-grapevariety Grape variety
    Sangiovese 100%

Deep bright red. The usual Tenuta Nuova balsamic aroma blends with pure red fruit in the making. Savoury on the palate, almost salty, with the powerful tannins of the vibrant 2015 melting into an incredible depth.

Tenuta Nuova is a pioneering and visionary vineyard project embodying the belief and passion of Casanova di Neri. Tenuta Nuova means new property; Tenuta Nuova is a place where nobody planted Sangiovese before; Tenuta Nuova is the will of Casanova di Neri to produce a powerful yet drinkable Brunello with a high ageing potential.

The project began with the study of varied local microclimates and their optimal exposures. Through a cautious and passionate research Casanova di Neri has used the most sophisticated scientific investigations to determine the clones, rootstocks, cultivation practices, plant density per hectare and every possible particular to obtain excellent Sangiovese grapes.

2015 will be remembered as a truly textbook year. Winter was essentially mild with temperatures within the average and abundant rainfall in January and February. The budding occurred in the second week of April. The second part of April and the entire month of May were rich in rainfall and sunny days; all this led to a regular development of the vegetative cycle, to an excellent accumulation of water in the soil and a regular and prosperous flowering that ended around the end of May. June and July were dry and warm, slightly above average. During the second week of August, precipitations lowered the temperatures and helped the ripening process considerably. August and September continued with significant differences in temperature range between day and night which led to a balance between acidity, tannins and almost perfect grape sugars.

The owners select the bunches manually before de-stemming and selecting the grapes with an optical selector. After that, spontaneous fermentation without added yeasts follows and maceration is facilitated by frequent pressing. Everything takes place in conical steel vats at controlled temperature for 24 days, followed by aging in oak barrels for 18 months and ageing in bottles for another 12 months,

About Casanova di Neri

Casanova di Neri is the outcome of a process of productive and philosophical evolution, a new vision of Brunello di Montalcino that interprets tradition in a different innovative way. A profound commitment and respect for the land, a conviction that it is the lynchpin for the production of unique wines and that the care given in treating the grapes in the winery according to their varying characteristics is what is valued most.

Founded in 1971 by Giovanni Neri who with his great vision and passion understood the huge potential of wine in the Montalcino territory, it was passed on to his son Giacomo in 1991.

Casanova di Neri does in fact stands for the Casanova Estate of the Neri Family.

The production started in the Eastern part of Montalcino and was extended later in other areas.

First came the Cerretalto vineyard, a unique terroir in a natural amphitheatre over the Asso river in which the old vines produced a Sangiovese different from the others, with small bunches of well distanced grapes, from which a selective variety was grown that was used in out other vineyards particularly in Tenuta Nuova.

The acquisition of Cerretalto was followed by that of Le Cetine, Pietradonice and then Podernovo. All this by researching the best soil and exposures so as to produce unique and recognizable wines.

The first Brunello harvest was 1978. This was followed by Cerretalto 1981, Rosso di Montalcino 1982, Tenuta Nuova 1993, Pietradonice 2000, IrRosso di Casanova di Neri and the last one Ibbianco 2011.

Currently the estate covers a surface of around 500 hectares of which 63 are vineyards, 20 olive groves and the rest arable land and forest.

Grape variety
Sangiovese

Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Tuscany, Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blends Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern "Super Tuscan" wines like Tignanello.

Sangiovese was already well known by the 16th century. Recent DNA profiling by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors are Ciliegiolo and Calabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic from the Calabria, the toe of Italy. At least fourteen Sangiovese clones exist, of which Brunello is one of the best regarded. An attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families has gained little evidential support.

Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels. While not as aromatic as other red wine varieties such as Pinot Noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.

The high acidity and light body characteristics of the Sangiovese grape can present a problem for winemaking. The grape also lacks some of the colour-creating phenolic compounds known as acylated anthocyanins. Modern winemakers have devised many techniques trying to find ways to add body and texture to Sangiovese - ranging from using grapes that come from extremely low yielding vines, to adjusting the temperature and length of fermentation and employing extensive oak treatment. One historical technique is the blending of other grape varieties with Sangiovese, in order to complement its attractive qualities and fill in the gaps of some of its weaker points. The Sangiovese-based wines of Chianti have a long tradition of liberally employed blending partners—such as Canaiolo, Ciliegiolo, Mammolo, Colorino and even the white wine grapes like Trebbiano and Malvasia. Since the late 20th century, Bordeaux grapes, most notably Cabernet Sauvignon, have been a favoured blending partner though in many Italian DOC/DOCG regions there is often a maximum limit on the amount of other varietals that can be blended with Sangiovese; in Chianti the limit for Cabernet is 15%.

Other techniques used to improve the quality of Sangiovese include extending the maceration period from 7–12 days to 3–4 weeks to give the must more time to leach vital phenols out of the grape skins. Transferring the wine during fermentation into new oak barrels for malolactic fermentation gives greater polymerisation of the tannins and contributes to a softer, rounder mouthfeel. Additionally, Sangiovese has shown itself to be a "sponge" for soaking up sweet vanilla and other oak compounds from the barrel. For aging the wine, some modern producers will utilize new French oak barrels but there is a tradition of using large, used oak botti barrels that hold five to six hectolitres of wine. Some traditional producers still use the old chestnut barrels in their cellars.

Alternative Names: Nielluccio, Sangioveto, Sangiovese Grosso, Sangiovese Piccolo, Brunello, Prugnolo Gentile, Morellino

About Brunello di Montalcino

Brunello di Montalcino is one of Italy's most famous and prestigious wines. In Tuscany, its homeland, it perhaps ranks alongside Chianti Classico. On global markets it seems to command even greater attention.

The wine is typically garnet in colour with aromas of red and black fruit with underlying vanilla and spice, and perhaps a hint of earthiness. The wines are usually full bodied with alcohol levels around 14 or 15 percent abv. Good tannic structure and bright acidity provides balance.

All Brunello di Montalcino wine is made exclusively from Sangiovese Grosso grapes grown on the slopes around Montalcino – a classic Tuscan hilltop village 30 kilometres (20 miles) south of Siena. Sangiovese Grosso is the large-berried form of Sangiovese. Its name here translates roughly as 'little dark one'. The use of this synonym and its inclusion in the name of the wine was part of a clear strategy to differentiate the wine from Chianti.

The first recordings of red wines from Montalcino date back to the early 14th Century. However the all-Sangiovese Brunello di Montalcino style we know today did not emerge until the 1870s, just after the creation of a single Italian state. Its evolution was due in no small part to the efforts of Ferruccio Biondi-Santi, whose name lives on in one of Montalcino's finest estates.

Traditional Brunello di Montalcino winemaking methods involve long aging in large vats, typically made from Slavonian oak. This results in particularly complex wines, although some consider this style too tannic and dry. Modernists began to pursue a 'fruitier' style in the 1980s, when they began to shorten the barrel maturation time and use smaller 225 litre French oak barriques.

DOCG regulations require Brunello vineyards to be planted on hills with good sun exposure, at altitudes not surpassing 600 meters (1968ft). This limit is intended to ensure the grapes reach optimal ripeness and flavour before being harvested. Any higher than 600m and the mesoclimate becomes cooler to the point of unreliability.

According to the disciplinare di produzione (the legal document laying out the wine's production laws) for Brunello di Montalcino, Brunello must be made from 100 percent Sangiovese and aged for at least four years (five for riserva wines). Two of these years must be spent in oak, and the wine must be bottled at least four months prior to commercial release.

The "junior" version of Brunello is the Rosso di Montalcino appellation. Fruit from young vines in Brunello vineyards might be used, or perhaps vineyard plots which catch less sun. These wines are designed to be more approachable when young and aging requirements are greatly lowered.

Some producers in Montalcino make small amounts red and white wine under the IGT Toscana designation. The reds usually feature Bordeaux grape varieties from a few well established plots.

Regular price $1,098.00

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