2007 Casanova di Neri Brunello di Montalcino

Sangiovese Grosso - 750ML
Reg: $55.94
$39.94
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REVIEWS

WE 95 WA 93 JS 91 WS 91
WE 95

Wine Enthusiast, January 2012

A big opulent pleasure bomb with lavish layers loaded thickly on top of each other. Chocolate fudge dark cherry blackberry preserves rum cake prune exotic spice pipe tobacco cola hummus and leather. Huge personality and...
WA 93

Robert Parker's Wine Advocate, April 2012

The 2007 Brunello di Montalcino bursts from the glass with freshly cut flowers violets leather licorice and black cherries. Firm underlying tannins lend vibrancy to the voluptuous fruit. The Casanova di Neri straight...
JS 91

jamessuckling.com, February 2012

Dark berries and sliced lemons on the nose. Full body with juicy fruit and lightly toasted. Delicious finish. Best in 2014.
WS 91

Wine Spectator, September 2012

A touch of spicy oak introduces this cherry- plum- and spice-flavored red. Sleek and tight with tobacco and underbrush flavors tagging along on the finish. Best from 2015 through 2030. -BS

WINE DETAILS

Color & Type Red
Varietal Sangiovese Grosso
Country Italy
Region Tuscany
Sub-region Brunello di Montalcino
Vintage 2007
Size 750ML

In 1971, Giovanni Neri founded Casanova di Neri in the eastern part of Montalcino. Over time, vineyards were added in other areas. The first was the Cerretalto vineyard which has a unique terroir in a natural amphitheatre over the Asso river. The winery used its old vines, with small bunches of well-spaced grapes, to create a selection for propagation in their other vineyards.

The first Brunello harvest in the original vineyard was in 1978. Harvests in other vineyards started with Cerretalto in 1981, then Tenuta Nuova in 1993, Pietradonice in 2000 and Ibbianco in 2011. Currently the estate covers a surface of around 500 hectares of which 63 are vineyards, 20 olive groves and the rest arable land and forest.

The Sangiovese fruit in Casanova di Neri’s Brunello di Montalcino is bunch-sorted prior to de-stemming and then sorted again grape-by-grape. The maceration and native yeast fermentation take place in open, temperature-controlled vats for 3 to 4 weeks. Oak barrel-aging lasts about 42 months followed by six months in bottle before release.