Valdicava Brunello di Montalcino 2015

The Valdicava philosophy is to work in the vineyards to respect the spirit and the balance of this place, producing Brunelli that represent the best tradition in structure and aromatics with utmost elegance, harmony and fruit. Montalcino is home to the most opulent version of the Sangiovese grape. At Valdicava's precise latitude of 43 degrees, the warmth of the nearby Tyrrhenian Sea, the protective barrier of the "Monte Amiata," the coolness of the wooded areas, the breeze and the moderate rainfall all coincide to facilitate the growth of these grapes to fragrant, full maturity. Valdicava is located in the Montosoli area which is famous in Montalcino for creating wines with great balance of body & aromas.

Since 1987 Vincenzo Abbruzzese has been directing the Valdicava winery in the north of the Montalcino area. Martini Bramante, his maternal grandfather, had acquired the estate in 1953 and started Brunello production in 1968. However, wines under their own label were only put on the market from 1977. Before that, a label of the Brunello Consortium with the family name was on the bottles. The first vines were planted more than 50 years ago. Since 1987 Vincenzo, a great horse lover, has been taking care of the winery with great dedication and care. Since about this time, the experienced oenologist Attilio Pagli has also been a consultant for the company's wine philosophy. The vineyards were subsequently overhauled and the cellars renovated. The investments have paid off: almost every year in the Tenuta Valdicava a very full-bodied, structured Brunello has been produced.

The 19 hectares of vineyards form an almost closed area on the slopes of the Montosoli hill at an altitude of 300 metres. They are exclusively and not too densely stocked with Sangiovese grosso according to classical specifications and were almost completely designated for Brunello. Mass selection is practiced during planting, the grape yields are kept very small. Vincenzo, a true quality fanatic, says he spends every day in his vineyards. The agronomist Andrea Paoletti watches over the natural work in the vineyard.

The underground wine cellar, which has been extended in the meantime, is kept in the simple, classic style with functional furnishings, equipment, plants and barrels of various sizes and origins. The largest barrels are destined for Brunello. Fermentation takes place in stainless steel or concrete tanks and partly in wooden vats.