Val di Suga

Tuscany, Italy

Brunello di Montalcino DOCG Vigna Spuntali – 2015

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  • Vineyard Profile

    • Grape Source: 100% Sangiovese Grosso "Vigna Spuntalli" vineyard
    • Appellation: Brunello di Montalcino DOCG
    • Size: 14 ha (35 acres)
    • Vine Age: 23 years
    • Soil: Of marine origin containing sand and a mixture of fossil debris and lapilli
    • Elevation: 300 meters (984 feet) above sea level
    • Orientation: On the southwestern slope, the warmest in Montalcino
    • Density: 5,050 vines/acre (7,143 vines/hectare)
    • Training: Spurred cordon
  • Vintage Report

    • The seasonal trends were simply perfect! Winter was not very rainy, and temperatures were average for the season. Spring was mild, accompanied by good rainfall in March and April. That made up for a dry winter, and then a fairly dry May. Summer was hot, but always accompanied by rainfall that helped avoid water stress and allowed fruit to have a phenolic ripeness typical of the great vintages. The early September rains lowered the summer temperatures, delaying ripening and creating a slow veraison.

  • Vinification

    • Fermentation and maceration take place at a controlled temperature of 25˚–30˚C (77˚-80˚F) in concrete for 20 days. 100% malolactic fermentation.

    • Aging: 12 months in 300L French Oak barriques and 1 year in 25hl casks, no filtration, followed by at least 24 months in bottle
  • Technical Information

    • Alcohol: 14.5%
    • TA: 5.43 g/L
    • p H: 3.4
  • Tasting Notes

    • Ruby red with garnet reflections, it presents itself to the nose with the unmistakable orange note that is typical of Spuntali. The scent is completed with hints of black cherry, blackberry and candied fruit, accompanied by sweet notes of vanilla and white chocolate. In the mouth the tannins are soft and velvety, the structure is important; indicative of a wine of great personality. Its expression magnifies the Mediterranean character of this part of Montalcino.

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Reviews

  • Val di Suga Brunello di Montalcino DOCG Vigna Spuntali – 2015 – Jeb Dunnuck – 93 Points

    The 2015 Vigna Spuntali Brunello di Montalcino is more introverted on first opening, with notes of black plum, licorice, dried Mediterranean herb, and sun-baked earth. On the palate, it offers a tart dried fruit character, with a building tannin structure that finishes with tomato leaf, and bitter herbs. The most rustic and burly of the wines in the lineup of the 2015 Val di Suga vintage, it will benefit from allowing some time in cellar to see how this matures and its tarriness develops. Drink 2026-2036.

  • Val di Suga Brunello di Montalcino DOCG Vigna Spuntali – 2015 – The Wine Advocate – 95 Points

    One of three single-vineyard expressions, the Val di Suga 2015 Brunello di Montalcino Vigna Spuntali is the most representative of the estate philosophy and the Sangiovese grape. This classic Brunello shows the thick lines and ripe fruit that this vintage is known for, but it also offers mineral notes or crushed stone and iron ore that add contours and framing to the fruit. There is an almost saline or salty note on the close that you don't get with the other wines in this series. Some 12,000 examples of this lovely cru were bottled in early April 2019.

  • Val di Suga Brunello di Montalcino DOCG Vigna Spuntali – 2015 – Wine Enthusiast – 90 Points

    This opens with aromas of mature dark-skinned fruit, espresso and toasted oak. The dense palate offers sour cherry, ground clove and roasted coffee bean alongside close-grained tannins. Drink 2023–2028.

  • Val di Suga Brunello di Montalcino DOCG Vigna Spuntali – 2015 – Decanter – 94 Points

    Situated in the southwest, the sun-bathed Vigna Spuntali looks towards the sea which provides cooling breezes in the hot summer months. Vines grow on sandy soil surrounded by low-lying Mediterranean shrub. The resulting wine is plump yet not heavy, with glossy, sweet fruit lightly coated in fine, dusty tannins. Forthcoming scents of dried thyme and orange peel are countered by a saline tang. Ageing is in small French oak barrels.

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