, an excursion that made the grapes particularly rich in acidity, color and perfumes. The harvest was perfect, one of the most beautiful in recent years. In May and June the weather was cool, with good rainfall, while in summer the heat was balanced, not excessive
CONSORZIO DEL BRUNELLO RATING: 5 stars
HARVEST : first and second week of October
GRAPE: 100% sangiovese grosso
VINIFICATION: fermentation in stainless steel at a controlled temperature with racking and delestage, maceration 30 days
AGEING: 30 months in wood, Slavonian and Feench oak barrels of 25 hl
PRODUCTION: 3.600 bottles
ANALYSIS: Alcool svolto(%): 14,43, Acidità totale (g/lt.): 5,5, Acidità volatile (g/lt.):0,49, SO2 Totale (mg/lt.): 78, SO2 libera (mg/lt.) 19, pH: 3,60, Estratto secco netto (g/lt.) 31,1
DESCRIPTION: Wine with great structure, intense ruby red, complex bouquet with notes of red fruit and undergrowth, amalgamated with balsamic hints. When harvested, the grapes are in optimal condition and have reached all analytical markers
GASTRONOMIC ACCOMPANIMENTS: Serve at about 18°C and pair with game, beef, pork, and aged cheese. It could also be served simply accompanied by the aromas of its Mediterranean essence
A rich, decadent red with black-cherry and flower aromas, as well as citrus and crushed stone. Some wet bark, too. It’s full-bodied, yet reserved and toned with nicely crafted tannins that melt into the wine. Vivid acidity. A poised, polished red. Best after 2022.
James Suckling
96
From Sangiovese grapes. Matures 30 months in Slavic and French oak barrels. Classic ruby. On the nose, officinal herbs, dark undergrowth and then a fruity and spicy vein. Taste texture tightened on well-made youthful tannins. The progression is still pounding but dense while the finish is tasty and persistent.
93
THREE HEARTS - an exciting wine, of which no run would last long
3 cuori
4 stars, maximum score, considered among the "WINES NOT TO BE MISSED"
4 stelle
MEDAGLIA D'ORO
Plum and black cherry aromas and flavors highlight this dense, muscular red, accented by wild herb, iron and sanguine notes. Staying vibrant and long, this is balanced, with the quality of tannins in line with the southwestern sector of Montalcino. Bruce Sanderson
94
Aromas of forest floor, eucalyptus, violet and coffee bean take shape in the glass. Full bodied and savory, the firm palate doles out mouthfuls of ripe black cherry, mature plum, licorice and baking spice alongside enveloping, fine-grained tannins—a great showing. Drink 2023–2031
KERIN O’KEEFE
95
Plum and black cherry aromas and flavors highlight this dense, muscular red, accented by wild herb, iron and sanguine notes. Staying vibrant and long, this is balanced, with the quality of tannins in line with the southwestern sector of Montalcino. Best from 2025 through 2047. —Bruce Sanderson
94
The Camigliano 2016 Brunello di Montalcino Paesaggio Inatteso is a tiny production of just 2,600 bottles, all drawn from a two-hectare site with sandy limestone, located apart from the estate's core vineyard block, which the Ghezzi family holds in special regard. Indeed, the character of this wine is quite different from the classic 2016 Brunello. I don't get those heavier aromas of asphalt or charred earth here. This wine is much softer in approach with delicate and pure fruit. Cherry, plum and dried raspberry cede to light spice and tobacco. Paesaggio Inatteso means "unexpected landscape" in Italian, and this wine does stand apart from the others in the Camigliano portfolio.
94+
There’s an exotic spiciness about the 2016 Brunello di Montalcino Paesaggio Inatteso that I’m finding quite attractive. A mix of dried flowery perfumes lifts from the glass, slowly revealing deeper notes of strawberry and sage. The textures are soothing and soft, ushering in a more sapid expression of ripe dark fruits and balsamic spice. Brisk acids maintain balance and soften the blow, as a coating of fine tannins settle in. The 2016 Paesaggio Inatteso is classically dry and structured, yet with enough primary intensity to guarantee a steady evolution in our cellars for the next five to ten years. Very nice.
-- Eric Guido
93
