2001 Brunello di Montalcino
Italy
Montalcino
Tuscany
Red
Sangiovese Grosso
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2021 - 2030
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2016 - 2031
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The Salvioni family and their wines embody the essence of what makes artisan Brunello so special. Totally hand made, from the vineyard to the cellar and into the bottle, these wines have much more in common with the great reds of Piedmont and Burgundy than they do with the vast majority of what comes out of Montalcino these days. Up until a few years ago, labeling was still done by hand because the cellar was not equipped with power outlets that could handle modern equipment. Production is miniscule, which means bottles disappear from the market as quickly as they arrive.
This wine was tasted as part of a complete vertical held in February 2016.
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2013 - 2021
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This small family-run estate produces anywhere between 12,000-15,000 bottles per year. Although all of Salvioni's vineyards are legally registered to produce Brunello in some years he decides to bottle a few thousand bottles of Rosso from parcels that don't offer the same potential as does the best fruit. Everything is done strictly by hand, including bottling and labeling as Salvioni is a firm believer in treating his wines like people, which means avoiding stress at all costs. The vineyards reach an elevation of 420 meters above sea level, which is relatively high for the region. The soils are principally galestro, which gives wines with higher acidities that are capable of extended aging. Salvioni's Brunello remains one the benchmark wines for the region. “I'm a traditionalist when it comes to Brunello,” says Giulio Salvioni. “For us everything starts in the vineyard. Over the years we have experimented with various clones of Sangiovese, seeking those with the richest anthocyanins. At the same time, as we re-plant plots we have moved towards higher-density vineyards. Our yields vary from 30-50 hectoliters per hectare depending on the vintage. We do about 30 days' maceration on the skins followed by an extended period of aging, exclusively in 20 hectoliter Slavonian oak casks, which we change about every ten years.”
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