Baricci Brunello di Montalcino Montosoli 2017

Although Altesino is credited with having the first Brunello di Montalcino that was a single vineyard bottling of their Montosoli site in 1978 – as it was used in their Riserva since 1975- Nello Baricci officially made his first Brunello di Montalcino in 1971 which was made from his vineyard in Montosoli but was not advertised to be a single vineyard as it was the only vineyard he owned. Francesco Baricci respects Altesino’s place when it comes to investing in and promoting the Montosoli cru, and he is grateful for their contributions to this ‘Grand cru’ through the years, but he points out that his grandfather’s importance is sometimes overshadowed: “Baricci couldn’t exist without Montosoli and Montosoli couldn’t exist without Baricci,” Francesco passionately exclaimed.  

Nello Baricci, the founder of the estate, was born in Montalcino in 1921. In 1955, with the few savings of a lifetime, he bought the Eastern slope of the Montosoli hill, a very special place with a long tradition of Sangiovese cultivation dating back to the Middle- Age. The Montosoli hill was already famous for the production of high-quality wines thanks to its exceptional combination of soil composition and micro-climate. When the Consorzio del Vino Brunello di Montalcino was established in 1967, Nello Baricci was already considered a Master of Sangiovese. He put the first signature and received the badge #1. Moreover he registered the 1st hectare of Brunello at the Chamber of Commerce in Siena, a real pioneer in the history of Montalcino. The first bottle of Rosso di Montalcino was produced in 1968 and the first Brunello in 1971. Today Baricci is the only producer to have all his vineyards (5 Ha) in the Montosoli “Grand Cru”, plus the cellar.

The estate is now managed by Nello’s grandsons, Federico and Francesco. In Montosoli the Pliocene marine-soil gives the Sangiovese vines great richness in mineral substances, plus its rocky structure (quartz, marnes, scist, fossils) guarantees a good drainage in the rainy seasons, which is a fundamental prerogative for a high-quality grape ripeness. The micro-climate is the other great component making this area so exceptional. The Montosoli Cru is located in the Northern area of Montalcino. The higher altitude works as a barrier from the heating and the warm winds coming from South. Moreover, the adjacent cooler and humid Valdarbia area to the North, contributes to lower the avarage temperature and to increase the humidity. This cooler climate makes the ripening process slower than in other areas of Montalcino. Here, usually the harvest is delayed of 15 days than in the warmer Southern sites. These characteristics give the wines perfect ripe tannins, great acidity and a very balanced sugar concentration, what translates in a Rosso full of freshness and fruitiness, and in a Brunello full of elegance, complexity, and smoothness. 

Made from very old vines (40+ years) planted in 1978, this is made of 100% Sangiovese in the elite Montosoli Cru, one of the Montalcino's finest. The elevation is at 280 - 300 meters, and the trellising is spurrred cordon and Guyot. The soils are classic Galestro terrain, mixture of quartz, schist and sand, stone, generally loose. Fermentation takes place in stainless steel vats (21 days at 28 - 30°C), and the grapes and juice are macerated on the skins for 21 days with frequent pumping over. Aged 36 months in Slavonian oak barrels of 40 Hectoliters, plus 6 months in the bottle before the release. Please note this is made with very low sulfites. Ideal with roasted red meats, noble game and aged cheeses. Best served at a temperature of about 18/20 °C, opening it 3 hours before drinking.