2003 Brunello di Montalcino

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2016 - 2033

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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 - 2015

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Oenologist Attilio Pagli describes the 2003 vintage as extremely challenging. In addition to the obvious weather conditions that year, at Salvioni he was forced to literally select berry by berry to eliminate charred, burnt grapes. Pagli described the grapes as thick-skinned and containing very little juice. He performed a gentle fermentation and maceration that lasted 20 days with five pumpovers a day, with the goal of not over- extracting, given that the grapes already possessed abundant levels of tannin. The wine was then racked into 20-hectoliter casks where it underwent malolactic fermentation and was aged for nearly four years prior to being bottled.

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