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The October 2015 Internet-Only Auction Part 2
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1 / 8Lot 798
Estimate: $400
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Collection name
Reviews
93WA
"Salicutti’s 2003 Brunello di Montalcino Piaggione is simply gorgeous. Delicate, perfumed aromatics emerge from the glass, followed by suggestions of sweet red cherries, tobacco, smoke and underbrush. Medium in body, the wine possesses superb length and finessed tannins, in an understated style that relies more on finesse than sheer power. The use of oak is subtle and masterful. The Piaggione was fermented in stainless steel, where it subsequently underwent malolactic fermentation. The wine was then racked into 5-hectoliter French oak barrels, then 10-hectoliter Slavonian oak casks and finally a 40-hectoliter Slavonian oak cask. In 2003 the wine spent two years in oak as opposed to the standard three years as proprietor Francesco Leanza thought the warm vintage had yielded a wine that was best bottled sooner rather than later. That certainly looks like a wise decision as the Piaggione is without a doubt one of the vintage’s high points."
Region
Red
Country
Score
"Salicutti’s 2003 Brunello di Montalcino Piaggione is simply gorgeous. Delicate, perfumed aromatics emerge from the glass, followed by suggestions of sweet red cherries, tobacco, smoke and underbrush. Medium in body, the wine possesses superb length and finessed tannins, in an understated style that relies more on finesse than sheer power. The use of oak is subtle and masterful. The Piaggione was fermented in stainless steel, where it subsequently underwent malolactic fermentation. The wine was then racked into 5-hectoliter French oak barrels, then 10-hectoliter Slavonian oak casks and finally a 40-hectoliter Slavonian oak cask. In 2003 the wine spent two years in oak as opposed to the standard three years as proprietor Francesco Leanza thought the warm vintage had yielded a wine that was best bottled sooner rather than later. That certainly looks like a wise decision as the Piaggione is without a doubt one of the vintage’s high points."
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Italy grows more indigenous grape varieties than any other country and produces wine in all 20 of its regions. From Piedmont's Nebbiolo to Tuscany's Sangiovese, its finest wines pair structure and bright acidity with a strong sense of place.
The heartland of Sangiovese, producing Chianti Classico, Brunello di Montalcino and the Cabernet-influenced 'Super Tuscans' of the coast. Its wines balance bright acidity, savory structure and cellar-worthiness.
A powerful, age-worthy Sangiovese from the warm hills of Montalcino, requiring extended aging and prized for depth and longevity.