Only a truly extraordinary harvest can produce the
Brunello di Montalcino Riserva D.O.C.G. Castello Romitorio:
Since its inception, our winery has produced only
a few vintages of this wine.
The grapes are rigorously hand-selected from the winery's
oldest vineyards, located in the northern part of
Montalcino. Each vineyard plot is monitored
throughout the entire growing season, then the
plots are chosen and the individual bunches are carefully cared for to
ensure the fruit reaches uniform and optimal ripeness. The Sangiovese bunches are then meticulously
harvested by hand and selected before and after
destemming. The harvest from each plot is vinified
separately. Fermentation takes place in
stainless steel tanks, with a short initial period of
cold maceration (below 20°C) on the skins for about 15
-20 hours, followed by a higher-temperature
controlled maceration that can last up to 24 days.
Malolactic fermentation begins naturally and lasts
for about 20 days, until the wine is left to rest
to separate it from the sediment.
The wine ages in oak for about 36 months and, after
bottling, is aged in Castello Romitorio's
temperature-controlled cellars for about 24
months before being released.
This wine maintains a consistency that is astonishing and
disarming from one vintage to the next.
As a Riserva, it has already had plenty of time to become itself, to
show its true soul: we find difficult terrain, freezing winters and
warm sun, we find wild nature and something epic that the years
cannot obscure or alter.
It's strong and muscular. This wine simply is. The warmth of the alcohol
counters the bold acidity, the tannins, inextricable and decisive, retain
their inflexible trail. Dried notes of morello cherries
still linger.
As it ages, the more savory notes increase: salt, herbs,
earth. For me, all this means one thing: sincerity.
(Anne Krebiehl MW)
TASTING NOTES
REGION: Tuscany
CULTIVATION: Spurred cordon with a planting density of
240x75 cm
GRAPE VARIETY: 100% Sangiovese
HARVEST: Manual, with hand-selection of the grapes
before and after destemming
AGEING: Approximately 36 months in oak
AGEING: Approximately 24 months in bottle before
release
98+/100 The Wine Killer - Gardini
98/100 Winescritic.com
97/100 Robert Parker
97/100 James Suckling
96/100 Wine Spectator
95+/100 Vinous - Antonio Galloni
3 GLASSES Vini d'Italia - Gambero Rosso