Pian dell' Orino 2016 "Vigneti del Versante" Brunello di Montalcino

98 points Vinous Outer quote mark Crushed stone, wild herbs and tart black cherries lift up from the 2016 Brunello di Montalcino Vigneti del Versante, but that’s only the beginning. With time, this blossoms further, gaining a sweeter fruit profile and autumnal spices with hints of shaved cedar. Its textures are remarkably refined and silky in feel, with an intense concentration of tart red fruits, yet energy is maintained through brilliant acidity, as grippy tannins build steadily toward the close. The Vigneti del Versante tapers off with amazing length, youthful poise and a balanced structure, promising many, many years of positive evolution. This is really something to behold. I tasted the 2016 from a freshly opened bottle and from one that had been opened for two days prior that showed no signs of decline; in fact, it blossomed further. Simply stunning. -- Eric Guido Inner quote mark (12/2021) Viticulture: Biodynamic Soil type: In 2016 the Brunello di Montalcino Vigneti del Versante was produced of grapes sourced from the vineyards Cancello Rosso and Pian Bassolino (lower part with south exposition). It therefore expresses the diversity of our soils. Calcareous clay, easy weathering marl and sandstone (Alberese) together with flysch soils are the characteristic sedimentary soils in these vineyards. Their origins differ and date back to the geologic era of the Cretaceous – Tertiary boundary. The vines situated to the south-east are exposed to soils very often containing volcanic elements resulting from the eruptions of the nearby Monte Amiata. The increased amount of sand in the texture of the topsoil results in more spicy and nutty aromas in the berries, particularly in the vineyard Cancello rosso. Elevation: The grapes for this wine come from vineyard Cancello Rosso and from the lower part of Pian Bassolino, these vineyards are situated at 350 m above sea level; the average age of these vines was 18 years at that time. Grapes: Sangiovese (different clones) Method of fermentation: All harvested grapes for the Brunello di Montalcino were carefully hand-selected on the triage table. Only healthy and ripe berries end in the vinification vat. Spontaneous fermentation started in one day, reaching a maximum temperature of 32°C, and taking 21 days until completion. The young wine then macerated for other 20 days on the skins. After racking, the young wine was aged for 48 months in two 25 hl oak barrels and in one 12,5 hl oak barrel. The malolactic fermentation set in immediately following the alcoholic fermentation still in the fermentation vat. As always no artificial yeast or other enzymatic or technological additives were used during the whole winemaking process.