An Attractive Brunello di Montalcino Made Using Biodynamic Principles – Tasting Piombaia 2013…

It is always a pleasure to visit Montalcino, especially when the region is riding high in popularity. This trip, I was fortunate to visit Francesco Cantini, the winemaker at Piombaia winery.

Created out of the union of the Rossi and Cantini families, the estate has always been run in a sympathetic way but it was only in 2009, after decades of ‘Lutte raisonnees’ that the winery turned to organic and biodynamic principles.

Francesco Cantini discussing biodynamics

The terrain of Piombaia Estate covers an area of about 210 hectares at an altitude of between 400 and 600 metres, with the 12 hectares of vineyard plantings divided into 12 separate 1 hectare plots, ensuring the best quality grapes can be managed and harvested separately.

From a cooler, more classical vintage, the weather was perfect until August with just a little refreshing rain in June and July, before the weather became noticeably cooler. Harvesting started on the 10th October and the natural yeast +-10 day non-temperature controlled alcoholic fermentation commenced with an additional 28 days skin maceration post fermentation before ageing 3 years in 70% Slovenian oak, 25% large French oak and 5% in large tonneau.

Rossi.Cantini Soc. Agricola Piombaia Brunello di Montalcino DOCG 2013, 13.5 Abv.

The nose is precise and intense with attractive aromatics of cherry blossom, red cherry skins, red apple and sour red plums. The oak is beautifully integrated lending the most subtle earthy, savoury, foresty wood spice notes and is almost imperceptible on the palate which is dominated by bruised sour plums, chalky pithy red cherry and vibrant fresh acids. So delicious, cool, harmonious and elegant, with a really classical mineral graphite slant and a piquant, saline, crisp energetic finish. An impressive and slightly alternative expression of Brunello. Drink now or cellar for 10+ years.

(Wine Safari Score: 93/100 Greg Sherwood MW)

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