Giodo
Brunello di Montalcino 2021
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Approximately 30 months in 500 and 700 litre wooden barrels and 18 months in bottle. |
- Name and variety: Brunello di Montalcino DOCG, 100% organic Sangiovese
- Vinification process: 7 days in steel and concrete, 15 days of maceration on the skins
- Ageing period: approximately 30 months in wooden tonneaux and 18 months in bottle
- Aromatic characteristics: wild strawberries, bergamot, cinchona and sweet spices
- Quantity produced and longevity: 11,000 bottles; ageing potential 15-25 years
Description
What kind of wine it is
Giodo Brunello di Montalcino is a still organic red wine, an authentic expression of the Tuscan region. Made from Sangiovese grapes, it reflects the nobility of the Brunello di Montalcino denomination through a structured profile. The winemaking process involves fermentation in steel and concrete vats, followed by measured maceration. Maturation in wood and a final resting period define its character with a long evolution. On the palate, it stands out for its intense acidity and velvety tannins, offering a pure sip that culminates in a savoury and persistent finish.
Where it comes from
The roots of this wine lie in the Montalcino area of Tuscany, where the vineyards benefit from a south-eastern exposure at three hundred metres above sea level. The vines are cultivated following strict organic and sustainable farming practices. The medium-textured soil, rich in stones, gives the wine its vibrant minerality. High planting density and low yields concentrate the aromas in the grapes. The selection of ten Sangiovese clones, grown on vines around twelve years old, ensures remarkable aromatic precision in this unique viticultural expression.
How it is produced
The grapes, trained using the spurred cordon method, undergo a seven-day fermentation in steel and concrete tanks. A fifteen-day maceration on the skins ensures controlled extraction. The evolution continues for thirty months in wooden barrels, preserving the gentle characteristics of the fruit, and is completed with a further eighteen months of maturation. In the glass, it displays a ruby red colour with garnet highlights. The complex bouquet reveals wild strawberries, bergamot, pomegranate, cinchona and sweet spices. On the palate, it offers a soft attack, supported by a decisive, harmonious acidic drive.
History and Curiosities
Born in Montalcino from the expertise of oenologist Carlo Ferrini, Brunello di Montalcino DOCG Giodo is a wine of rare excellence. The result of organic and sustainable agriculture, this Tuscan gem enhances the characteristics of ten different clones of pure Sangiovese. The skilful ageing of 30 months in tonneaux and 18 months in bottle shapes an elegant sip with velvety tannins, culminating in a harmonious finish. Awarded 99 points by James Suckling, this limited production of only 11,000 bottles offers a memorable tasting experience.
Awards
-
2021
99/100
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:
16 - 18 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 2002
- Oenologist: Carlo Ferrini
- Bottles produced: 11.000
- Hectares: 6
After 10 years, it's time to take flight as a wine maker, starting from Montalcino, where he wins the favor of critics from all over the world, and then moving on to every significant corner of Italy's wine industry. While he helped to keep up the myth of pearls of our oenology such as the wines of Castello del Terriccio in Pisa, those of Tenuta San Leonardo in Trentino or in sunny Sicily with Tasca d'Almerita (we only mention a few because the list is very seasoned), he developed the idea of "putting up" the vineyard by falling back on Montalcino, where his professionalism exploded, and then extend with a few plots even to the beloved Etna.
Giodo is a solid project with a total of 5 hectares, where the winemaker-producer can express his ability, this time without filters, in the lieu-dit of Sant'Angelo, located on the south-east side of the denomination, at an altitude of 300 meters. Here he breeds vines of 10 different clones of Sangiovese, 12 years old, with a copious density of 6600 vines/ha; denying those who accuse him of making excessive use of barriques, he vinifies only in tonneaux, a type of barrel that he considers perfect to maintain the gentle traits of his wines. The result in the glass is surprising, first of all with Brunello Giodo (named after mother Giovanna and father Donatello), and for the excellent Sicilian product, the latter made by plants of 80 years of age, grown at 950 meters above sea level. The only flaw is the small number of bottles produced, which will make these wonderful samples even more attractive to collectors. Read more
| Name | Giodo Brunello di Montalcino 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Giodo |
| Story | History and Curiosities Born in Montalcino from the expertise of oenologist Carlo Ferrini, Brunello di Montalcino DOCG Giodo is a wine of rare excellence. The result of organic and sustainable agriculture, this Tuscan gem enhances the characteristics of ten different clones of pure Sangiovese. The skilful ageing of 30 months in tonneaux and 18 months in bottle shapes an elegant sip with velvety tannins, culminating in a harmonious finish. Awarded 99 points by James Suckling, this limited production of only 11,000 bottles offers a memorable tasting experience. |
| Origin | Montalcino (SI) |
| Soil composition | Medium-textured soil rich in rock fragments |
| Cultivation system | Spurred cordon |
| Plants per hectare | 6600 |
| Yield per hectare | 50 quintals per hectare |
| Fermentation | 7 days |
| Production technique | Alcoholic fermentation in steel and concrete vats with 15 days of maceration on the skins; ageing in wooden tonneaux |
| Wine making | 7 days of alcoholic fermentation in steel and concrete vats and 15 days of skin contact. |
| Aging | Approximately 30 months in 500 and 700 litre wooden barrels and 18 months in bottle. |
| Total acidity | 6.2 gr/L |
| Year production | 11000 bottles |
| Allergens | Contains sulphites |