Agostina Pieri Brunello di Montalcino

Ficha técnica

Tipo

Red

Uva

Sangiovese Grosso

País

Italy

Região

Brunello di Montalcino

Denominação

Brunello di Montalcino

Corpo

full

Acidez

medium

Tanino

high

Doçura

dry

Safras avaliadas

• 201287 pts

  This opens with sun-baked soil, mocha, prune and leafy underbrush aromas. The densely concentrated palate offers black cherry jam, espresso and vanilla flavors, with scorching alcohol and assertive tannins that leave an astringent finish.

• 201187 pts

  Aromas of leafy underbrush, grilled porcini, scorched soil and steeped prune lead the nose. The robust, jammy palate offers dried black cherry, espresso, coconut, roasted coffee bean and a confectionary note alongside astringent tannins. Scorching alcohol dominates the close.

• 201087 pts

  Aromas suggest toast, mocha, vanilla, dark-skinned fruit and a whiff of burnt matches. The oak-driven spices carry over to the palate along with a licorice note but not much fruit richness. Astringent tannins provide the backbone.

• 200989 pts

  Aromas recall meat juices, toasted oak, berries, espresso and cooking spices. The palate serves up wild cherry accented with cinnamon, sage, thyme, coffee and oak alongside just enough fresh acidity and assertive tannins. Drink 2015–2021.

• 200789 pts

  A delicate and subtle expression of Sangiovese Grosso, with tight touches of wild berry, almond skin, forest bramble, rum cake, cola and eucalyptus. Streamlined and tight, with great power on the close. A very compact and tightly constructed wine.

• 200689 pts

  This fine and elegant Brunello is accented by plush softness and bright flavors of wild berry, raspberry and sweet almond paste. Thicker tones of espresso and chocolate appear on the close and are carried forth by the wine's velvety richness.

• 200487 pts

  Agostina Pieri opens with notes of old leather and animal tones that eventually blow off to reveal cured ham and smoked bacon. This is a big, broad expression of Sangiovese with tart cherry flavors and slightly astringent tannins. You might want to give it a few more years of ag…