Tenute Silvio Nardi
Brunello di Montalcino Manachiara 2016
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged for 12 months in French oak barriques (Allier), followed by 18 months in large Slavonian oak casks; subsequently refined in bottle for over a year. |
| Other years | 2015 , 2020 |
- Vintage and designation: Brunello di Montalcino DOCG 2016, still red wine from Tuscany
- Grapes and historic vineyard: 100% Sangiovese from Manachiara vines over 40 years old
- Meticulous vinification: hand-picked, fermentation and maceration for 22 days at 28–30 °C
- Aged in oak: 12 months in barrique, 18 in Slavonian casks and over 1 year in bottle
- Profile and serving: ripe fruit, tobacco and vanilla; decant for 1 hour, serve at 16-18 °C
Description
What kind of wine it is
The Vigneto Manachiara from Tenute Silvio Nardi is a Brunello di Montalcino with an imposing structure, an authentic expression of the Tuscan region. Made from a rigorous selection of Sangiovese grapes, it reveals a dry and profound profile, characterised by intense aromas of ripe red fruit and delicate floral notes. The palate is full and decisive, enriched by fine spiciness reminiscent of tobacco and vanilla. Its remarkable persistence is complemented by enveloping tannins and a balanced acidity, offering a satisfying and harmonious sip.
Where it comes from
This Brunello di Montalcino originates from the Manachiara vineyard, located on the eastern side of the estate at around three hundred metres above sea level. It represents the oldest plot of Tenute Silvio Nardi, where vines over forty years old are trained using the spurred cordon method with a south-eastern exposure. The roots delve into sandy soils, rich in quartz and Pliocene clays, which contribute to the wine's pronounced intensity. These particular soil and climate conditions favour optimal ripening of the grapes, laying the foundation for a complex structure.
How it is produced
The manual harvest ensures careful selection of the best bunches. After destemming, the must undergoes prolonged fermentation and maceration at a controlled temperature, an essential phase for extracting colour and body. The wine's development takes place in two stages: first, it rests in small French oak barrels, then moves to large Slavonian oak casks, concluding with a long period of ageing before release. This meticulous process enhances its natural aptitude for long ageing.
History and Curiosities
Tenute Silvio Nardi celebrates oenological excellence with the Brunello di Montalcino DOCG from the Manachiara Vineyard, the oldest on the estate. This captivating red wine is produced from vines over forty years old, cultivated on the eastern slope, and expresses a formidable structure. Produced since 1995 exclusively in the best vintages, it is now presented with the extraordinary 2016 vintage, a limited edition of only six thousand precious bottles. A masterpiece of elegance and power, consecrated by extremely high scores and the unanimous acclaim of international critics.
Awards
-
2016
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2016
96/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2016
97/100
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.
-
2016
97/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2016
3One of the most prestigious wine guides in Italy.
-
2016
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2016
4Italian Sommelier Association (AIS) guide
-
2016
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- 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 Manachiara 2016 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenute Silvio Nardi |
| Story | History and Curiosities Tenute Silvio Nardi celebrates oenological excellence with the Brunello di Montalcino DOCG from the Manachiara Vineyard, the oldest on the estate. This captivating red wine is produced from vines over forty years old, cultivated on the eastern slope, and expresses a formidable structure. Produced since 1995 exclusively in the best vintages, it is now presented with the extraordinary 2016 vintage, a limited edition of only six thousand precious bottles. A masterpiece of elegance and power, consecrated by extremely high scores and the unanimous acclaim of international critics. |
| Origin | Montalcino (SI) |
| Soil composition | Sandy soils rich in quartz with Pliocene clays |
| Cultivation system | Spurred cordon |
| Plants per hectare | 4500 |
| Harvest | Manual harvest in crates from the third week of September to the first half of October |
| Fermentation temperature | 28–30 °C |
| Fermentation | At least 22 days |
| Production technique | Manual harvesting in crates; complete destemming, fermentation and maceration at controlled temperature (28–30 °C) |
| Wine making | Total destemming; fermentation and maceration for at least 22 days at a controlled temperature of 28–30 °C. |
| Aging | Aged for 12 months in French oak barriques (Allier), followed by 18 months in large Slavonian oak casks; subsequently refined in bottle for over a year. |
| Total acidity | 2.5 gr/L |
| Residual sugar | 1.0 gr/L |
| Year production | 6000 bottles |
| Allergens | Contains sulphites |