Podere Giodo Brunello di Montalcino DOCG 2015 Red Wine
Podere Giodo Brunello di Montalcino DOCG 2015
100 Pts. James Suckling:
"This is a splendid Brunello, showing extraordinary purity of sangiovese character. Cherry and floral aromas and flavors. Full-bodied with incredibly integrated tannins that seem like they are not there. But they are and are comprehensive on the palate. Great depth and agility. Just floats on the palate. Magic carpet. Drinkable, to enjoy the magic, but needs three or four years to come around."
97+ Pts. Wine Advocate: "The Giodo 2015 Brunello di Montalcino is a real stunner with a tight, finely knit texture that transcends and ultimately unites both the bouquet and the mouthfeel, putting them on an even playing field. This gives the wine a broad sense of unity and wholeness that is the key to withstanding the aging process one would expect to submit this bottle to. At this young stage, Giodo's Brunello reveals blue flowers, wild berry, camphor ash and delicate spice. This wine shows a compressed sense of intensity that expands quickly after you lift the proverbial lid off the box. As it breathes in air and takes on more volume, it also leaves a deeper impression on your nose and palate. It closes with a simple note of sweet cherry that makes for a perfect postscript. Some 10,000 bottles were released in January 2020." (ML)
Only the healthiest, absolutely perfect clusters of Sangiovese are destined for Giodo’s Brunello di Montalcino. The wine’s maturation—a full two and a half years—takes place in 700-litre French oak casks, followed by a further 18 months in the bottle, a period of time that is essential for producing a Giodo Brunello di Montalcino of such elegance, balance, and depth. Tasting it reveals a wine of great breed—complex, deep, intriguing, intense, and velvety, not opulent or excessive, but with extraordinary length.
Grape variety: 100% Sangiovese
Vineyard area: 2.5 ha
Vine age: 18 years
Elevation: 300 metres
Soil profile: Pebble-rich medium-textured soils
Training method: Spurred cordon, at 6.600 vines per ha.
Vineyard yield: 50 quintals/ha
Fermentation: 9-day fermentation in steel tanks, with 20 days on the skins
Maturation: About 30 months in large 500- and 700-litre oak casks, followed by additional time in concrete vats and 18 months in bottle.
Alcohol: 14% vol.
Total acidity: 6.20 g/l
Production: 10,000 bottles