Gianni Brunelli
Gianni Brunelli is an iconic figure in Italian winemaking. He has been making his wine since 1989 and is world renowned for his Brunellos and Rosso di Montalcino. Together with his constant company and loving wife, Laura, Brunelli has run the famous Osteria Le Logge restaurant in Siena since 1977. Montalcino, Siena and the Tuscany hillsides are Gianni's home and the home of his famous wines. Each year he produces some 30.000 bottles. He has achieved huge success with Sangiovese in his Brunello and Rosso di Montalcino. He has also experimented with Merlot and Cabernet in his 90 point wine: Amor Costante.
2001 Brunello di Montalcino
Winemaking, Vineyards & Growing Season:
100% Sangiovese. The grapes were picked by hand and placed into small chests, starting on September 30. The must was then fermented at 33 degrees Celsius. The must was left on the skins to macerate for 23 days. The wine then spent 30 months in oak barrels of 20 hl. The wine was bottled in August 2005. Some 8700 bottles were produced.
Score: 91. "Lots of plum, blackberry and lightly toasted oak follow through to a full-bodied palate, with firm tannins and a long finish. This is tight now but shows a touch of class. Best after 2009. 700 cases made." (JS)
Score: 89. "There's something enticing but atypical to this wine that was received by our tasting panel with varying degrees of enthusiasm. Hints of barnyard or horsiness preface fruity black cherry, herbal or grassy notes, chocolate and plum. Firmly tannic with spice over a long finish."
Score: 88. "The 2001 Brunello di Montalcino opens with an attractive, floral, sweet nose followed by notes of small red fruits. Medium in body, it offers good length and complexity. Anticipated maturity: 2007-2016." (AG)
2003 Brunello di Montalcino
Winemaking, Vineyards & Growing Season:
The grapes were picked by hand and placed into small chests, starting on September 30. The must was then fermented at 33 degrees Celsius. The must was left on the skins to macerate for 23 days. The wine then spent 30 months in oak barrels of 20 hl. The wine was bottled in August 2007. Some 20,000 bottles were produced.
Score: 90. "Beautiful aromas of cherry, raspberry and lavendar follow through to a full body, with velvety tannins and a long, fruity finish. Shows lovely balance for the vintage. Best after 2010." (JS)
2001 Brunello di Montalcino Riserva DOCG
Winemaking, Vineyards & Growing Season:
100% Sangiovese. The grapes were picked by hand and placed into small chests, starting on October 15. The must was then fermented at 33 degrees Celsius. The must was left on the skins to macerate for 27 days. The wine then spent 30 months in oak barrels of 20 hl and then six months in oak barrels of 30 hl. The wine was bottled in October 2005. Some 5320 bottles were produced.
Score: 96. "Very classic Brunello with plum, dark cherries, flowers and citrus aromas. Full bodied, with fabulous fruit and velvety tannins. Everything in the right place. Best ever from here." (JS)
2003 Amor Constante IGT
Winemaking, Vineyards & Growing Season:
80% Sangiovese, 20% Merlot. The grapes were hand harvested in small chests. The must was then fermented at 30 degrees Celsius and was left on its skins for 20 for the Sangiovese and 15 days for the Merlot. The wine was matured in French oak (from Allier) barriques (225lit) for 15 months. There were some 2700 bottles produced.
Score: 90. "Intense aromas of strawberry, raspberry and vanilla follow through to a fullbodied palate, showing lots of juicy fruit and jammy undertones, with a long finish. Sangiovese and Merlot. Best after 2009. 330 cases made." (JS)
2004 Rosso di Montalcino DOC
Winemaking, Vineyards & Growing Season:
100% Sangiovese. The grapes were hand picked into small chests starting on September 20. The grapes fermented at 28 degrees Celsius for 16 days on the skins. The wine spent 9 months in oak barrels of 20 HL each. The wine was bottled at the end of September 2005.
2005 Rosso di Montalcino DOC
Winemaking, Vineyards & Growing Season:
100% Sangiovese. The grapes were hand picked into small chests on September 16. The grapes fermented at 27 degrees Celsius for 12 days on the skins. The wine spent 8 months in oak barrels of 30 HL each. The wine was bottled at the end of July 2006.