Tenute Silvio Nardi
Brunello di Montalcino 2008
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged for 12 months in second-use French oak barriques, followed by 12 months in large Slavonian oak casks, with a further maturation in bottle for at least 6 months. |
| Other years | 2018 , 2019 , 2020 |
- Name and vintage: Brunello di Montalcino DOCG, 2008 harvest
- Grape variety and origin: 100% Sangiovese from vineyards located in Montalcino, Tuscany
- Ageing: 12 months in barrique, 12 months in Slavonian oak casks and 6 months in bottle
- Aromatic profile: notes of anise, wild berries and vanilla in an elegant bouquet
- Serving and awards: decant for 2 hours at 18-20°C; 94 pts Suckling, 90 pts Decanter
Description
What kind of wine it is
The Brunello di Montalcino by Tenute Silvio Nardi is a still red wine from Tuscany made from Sangiovese grapes. This renowned wine stands out for its deep ruby red colour, enhanced by bright garnet highlights. On the nose, it offers an elegant and complex bouquet, where ethereal notes intertwine with hints of anise, fresh wild berries and a delicate touch of vanilla. On the palate, it reveals a warm and notably structured profile, supported by present yet smooth tannins that ensure excellent persistence.
Where it comes from
The grapes for this label are grown in Montalcino, Tuscany, in the vineyards of Tenute Silvio Nardi. The vines grow at around 350 metres above sea level, with a favourable exposure that ensures optimal temperatures for the ripening of the Sangiovese. The soils rich in jasper and the presence of clay schists give the wine its characteristic and robust flavour profile. The vineyards are cultivated using the spurred cordon system, an agronomic choice that ensures balanced growth and careful selection of the grape bunches.
How it is produced
The harvest is carried out entirely by hand starting from the third week of September. In the winery, fermentation and maceration last for at least twenty days at a controlled temperature, allowing for a gradual extraction of colour and tannic components. The maturation in wood involves twelve months in second-use French oak barrels, followed by a further year in large Slavonian oak casks. A subsequent rest in bottle of at least six months completes the process, refining the aromatic profile before tasting, which is recommended at a temperature of 18-20 °C after decanting for a couple of hours.
History and Curiosities
Founded in 1954, Tenute Silvio Nardi signs this sublime Brunello di Montalcino DOCG 2008. Produced with 100% Sangiovese grapes hand-picked at 350 m above sea level on soils rich in jasper and clay schist, the wine expresses a distinctive identity, shaped by oenologists Mario Pisanu and Davide Crastus. Renowned for its extraordinary longevity, estimated between 15 and 25 years, this Tuscan excellence boasts prestigious international accolades, including 90/100 from Decanter and an impressive 94 points from James Suckling.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
2 hours
- Start up year: 1954
- Oenologist: Mario Pisanu, Davide Crastus
- Bottles produced: 250.000
- Hectares: 80
In 1958, when the Brunello Consortium didn't exist yet and Montalcino was but a small unknown village, the first Brunello bottle came from the cellars of Casale del Bosco. Today, we can affirm that Silvio Nardi was the first "foreigner" to invest in the Montalcino.
In 1962, the Manachiara Estate was bought, with its 40 hectares of vineyards, near Castelnuovo dell'Abate, 25 km from Casale del Bosco. The Manachiara vineyards give their name today to the company's precious Brunello cru of the same name.
In 1967 Silvio Nardi was one of the founders of the Brunello di Montalcino wine Consortium.
In 1990 Emilia Nardi, Silvio's youngest daughter, took over the management of the company. She introduced radical changes in the process of wine production and company management and embarked on a process of restructuring both the vineyards and the cellar, choosing to combine tradition with scientific research. Read more
| Name | Silvio Nardi Brunello di Montalcino 2008 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2008 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenute Silvio Nardi |
| Story | History and Curiosities Founded in 1954, Tenute Silvio Nardi signs this sublime Brunello di Montalcino DOCG 2008. Produced with 100% Sangiovese grapes hand-picked at 350 m above sea level on soils rich in jasper and clay schist, the wine expresses a distinctive identity, shaped by oenologists Mario Pisanu and Davide Crastus. Renowned for its extraordinary longevity, estimated between 15 and 25 years, this Tuscan excellence boasts prestigious international accolades, including 90/100 from Decanter and an impressive 94 points from James Suckling. |
| Origin | From various vineyards in the municipality of Montalcino (SI) |
| Climate | Esposizione nord-ovest/sud-est a circa 350 m s.l.m. |
| Soil composition | Diaspri e scisti argillosi |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5500 |
| Harvest | From the third week of September |
| Fermentation temperature | Below 30 °C |
| Fermentation | At least 20 days |
| Production technique | Fermentation and maceration for at least 20 days at controlled temperature (below 30°C); ageing for 12 months in second-use French oak barriques, then 12 months in large Slavonian oak casks and at least 6 months in bottle |
| Wine making | Fermentation and maceration for at least 20 days at a controlled temperature (below 30°C). |
| Aging | Aged for 12 months in second-use French oak barriques, followed by 12 months in large Slavonian oak casks, with a further maturation in bottle for at least 6 months. |
| Allergens | Contains sulphites |