Castello Romitorio - Brunello di Montalcino 2015
Castello Romitorio - Brunello di Montalcino 2015 (93+ TSW)
Today the first review of the Romitorio wines. In one of my latest posts you could see the whole line-up of this winery.
Castello Romitorio has been owned by American concept artist Sandro Chia since 1984. Sandro Chia is one of Italy’s leading contemporary artists born in Florence and part of the Transavanguardia art movement, he had shows at the Guggenheim, Stedelijk museum.
The winery is located within the walls of the eponymous 12th century castle. Chia planted the surrounding slopes with Sangiovese sticks. At the time, the height of the vineyards (oriented to the northeast) proved to cause considerable problems. But it turned out to be a good decision in retrospect, because the rising temperatures of recent decades have now changed the situation.
Total vineyards in Montalcino are 15 hectares and 15 in Scansano for the production of RomiToro and Ghiaccio Forte.
About the wine:
Fermentation takes place in stainless steel tanks with an initial short period of cold maceration on the skins. This is followed by up to 20 days of maceration at a higher controlled temperature. Malolactic fermentation that is naturally caused then lasts for about 10 days, before the wine is rested to separate the lees.
The wine matures in oak for approximately 24 months, and after bottling the wine is aged an additional 12 months before release.
My tasting notes:
Since the wine is still young, it is good to decant this wine first.
In the glass a light transparant ruby red color with garnet reflections.
On the medium+ nose aromas of ripe cherries, plums and cedar with hints of chocolate, rose petal, black pepper and vanilla.
On the palate medium++bodied, juicy but powerful and with a lot of depth. Already very pleasant in the mouth (at this young age) with animating acidity and fine-grained tannins. The finish is long with hints of licorice and vanilla spices. Already drinking very nice but I would keep it for some more years in the cellar to get the most out of this wine.