Tiezzi
Brunello di Montalcino Tre Querci 2021
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese Grosso |
| Aging | 30 months in large used Slavonian oak barrels (10–40 hl), followed by 17 months in 20 hl raw concrete tanks and 4 months in bottle |
- Limited production: Only 2,666 bottles of 0.75 litres from the 2021 vintage
- Grape and origin: 100% Sangiovese from Vigna Tre Querci, located north of Montalcino
- Artisanal vinification: 35 days' maceration in raw cement and steel with indigenous yeasts
- Extended ageing: 30 months in Slavonian oak, 17 months in cement and 4 months in bottle
- Profile and ratings: Notes of violet, blackberry, blood orange and flint; rated up to 98 out of 100
Description
What kind of wine it is
Brunello di Montalcino Tre Querci by Tiezzi is a still red wine with Denomination of Controlled and Guaranteed Origin from Tuscany, offering a clear and profound expression of Sangiovese. In the glass, it reveals a complex aromatic bouquet, characterised by notes of violet, blackberry and blood orange, enriched by hints of liquorice, mint and captivating mineral nuances of flint. On the palate, it stands out for its pronounced freshness and marked savouriness, elements that ensure an elegant balance and a full structure. Vinification in raw cement and steel and ageing in oak barrels shape a dynamic profile, ideal for continuous evolution over time.
Where it comes from
This wine originates from the Vigna Tre Querci, also known as Vigna di Monica, located in the Cerrino area, on the northern side of Montalcino. The vineyard's name pays homage to three centuries-old oaks that mark its boundaries, identifying a plot with unique soil characteristics. The soils display a distinct calcareous component that clearly differs from the surrounding land, giving the grapes a recognisable savoury drive. The vines, trained with the spurred cordon method, benefit from optimal microclimatic conditions that favour ideal ripening.
How it is produced
The production process begins with a rigorous manual harvest, followed by a slow spontaneous fermentation carried out by indigenous yeasts without temperature control. This phase lasts for over a month in raw cement and steel tanks, accompanied by constant manual pump-overs. The subsequent maturation takes place over thirty months in large Slavonian oak barrels, a fundamental step for integrating the tannic structure. Ageing continues for a further seventeen months in raw cement and concludes with a necessary final rest, resulting in a wine with solid acidity and a rich, consistent extract.
History and Curiosities
Produced in only 2,666 bottles, this Brunello comes to life in the Monica Vineyard at Cerrino, north of Montalcino. The vineyard, planted in 2017 on calcareous soils, is guarded by three centuries-old oaks that give their name to this precious rarity. To pay tribute to the winery's historical memory, the bottle features a reinterpretation of the first Tiezzi label from the 1980s. The meeting of young vines and ancient symbols of the landscape enhances the authenticity of Sangiovese, offering a wine of unique charm.
Awards
-
2021
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1985
- Oenologist: Enzo Tiezzi
- Bottles produced: 26.000
- Hectares: 6
The current company, founded in the eighties by Enzo Tiezzi, an agronomist and oenologist, covers 10 hectares, 3 of which are cultivated with olive groves and 6 with vineyards, divided into three farms: Cerrino, Cigaleta and Soccorso, heart and jewel of company. All the vineyards are bred with great love and attention, manually performing pruning, thinning and harvesting of the grapes.
The production philosophy followed by Enzo Tiezzi is the traditional one, which requires the fermentation of the grapes in wooden vats and the aging in large Slavonian oak barrels.
The three vineyards are located in different areas of the Ilcinese territory: Cerrino and Cigaleta are located 3 km from Montalcino to 350 meters above sea level; Vigna Soccorso, instead, is adjacent to the center of Montalcino, 500 meters above sea level, cultivated as a small tree, in order to limit its production and enhance its aesthetic appearance.
Vigna Soccorso looks like a stepped garden, surrounded by stone walls, roses, aromatic herbs, forest fruits, fruit trees: all fragrances that magically characterize in the glass the most representative wine of the winery. Read more
| Name | Enzo Tiezzi Brunello di Montalcino Tre Querci 2021 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese Grosso |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tiezzi |
| Story | History and Curiosities Produced in only 2,666 bottles, this Brunello comes to life in the Monica Vineyard at Cerrino, north of Montalcino. The vineyard, planted in 2017 on calcareous soils, is guarded by three centuries-old oaks that give their name to this precious rarity. To pay tribute to the winery's historical memory, the bottle features a reinterpretation of the first Tiezzi label from the 1980s. The meeting of young vines and ancient symbols of the landscape enhances the authenticity of Sangiovese, offering a wine of unique charm. |
| Origin | North of Montalcino, in the Cerrino area (Vigna Tre Querci) |
| Soil composition | Soils with a more significant calcareous component |
| Cultivation system | Spurred cordon |
| Plants per hectare | 4500 plants per hectare |
| Yield per hectare | 60 quintals per hectare |
| Harvest | Manual harvest. |
| Fermentation | 35 days |
| Production technique | Spontaneous fermentation with indigenous yeasts in raw concrete and stainless steel, without temperature control, with manual pump-overs |
| Wine making | Slow and prolonged fermentation (35 days) in raw cement and stainless steel, spontaneous with indigenous yeasts, without temperature control and without the addition of yeasts, with manual pump-overs; ageing for 30 months in large exhausted Slavonian oak barrels, then 17 months in raw cement vats and 4 months in bottle. |
| Aging | 30 months in large used Slavonian oak barrels (10–40 hl), followed by 17 months in 20 hl raw concrete tanks and 4 months in bottle |
| Total acidity | 6.6 gr/L |
| Dry extract | 31.7 gr/L |
| Year production | 2666 bottles |
| Allergens | Contains sulphites |