(From 2011 Vintage) During the month of August there have been two extraordinary climatic situations importance that shaped by the power of the natural elements of the characteristics of the grapes. The first half of August was marked by sunny days, daytime temperatures never above 30 ° and very cold nights. In the second part of August instead of the power of the sun he has given strength and concentration to the red grapes such as Sangiovese. The end result is that we got red grapes characterized by an extraordinary health aspect, ripe, concentrated and rich in polyphenolic material. The harvest was carried out on October 3 Sangiovese: sometimes how irritating this variety but this year has paid off in Nipozzano satisfactions. Fruity and fresh the first few harvests. Then taking advantage of a sunny September we brought Sangiovese growing in this seal levels of maturation of the pulp and the skin that can be reached only in the best years.
Eye - Medium to deep purple colour with a hint of brick red at the rim. Nose - Really ripe on the nose with classic Sangiovese aromas of black cherry stone, blackberry, pepper, leather and above all a herbal, oregano edge. Also some new oak from the aging. Fine yet complex. Palate - The palate is supple and smooth on the attack, velvety and fruity with redcurrant jam and strawberry. It then fills out in the mid-palate and finishes with all the herbal elegance of top Sangiovese overlain with a touch of new oak. Creamy and long
i know this wine very well. this is NOT one of the better years. Contrary to the other review, i would not age this wine more than a few years. nonetheless, still a nice, consistent Chianti; well balanced and good fruit on the palate.
Very good. Had with ribeye, also good with marinara & fish. 19.99 at wine.com!
excellent, style Brolio
Wine SpectatorThis wine has proven it can age effortlessly so enjoy its spicy, black licorice, meaty, peppery, black cherry nose but give some time to really impress. On the palate you will note a sense of freshness and elegance along with smoky, meaty, tobacco, prune, peppery, black cherry, orange peel and dried fig flavours. Fine intensity you can enjoy now with beef dishes or mushroom risotto, or wait five to seven years for it to mellow out.