Description

Val di Suga brunello di montalcino DOCG 2018

95 pts – Wine Enthusiast

The nose is a well-stocked kitchen, with coffee always ready, a decadent spice drawer and expensive balsamic, and the aromas of cherries and soil wafting in from the garden. On the palate, notes of vanilla and candied orange underscore the cherries’ juicy sweetness, while the savory notes linger as undertones, before lithe tannins and hot acid usher in a long finish. — Danielle Callegari

Vigna del Lago, located on the northern side of Montalcino, captures the essence of a lighter, more feminine style of Brunello di Montalcino. The vineyard’s continental climate and predominantly clay soils create ideal conditions for producing wines with elegance and finesse. These factors contribute to a more refined expression of Sangiovese, with a graceful balance and subtle complexity. Vigna del Lago showcases the delicate, yet expressive nature of the land, reflecting the unique terroir of this distinguished site in Montalcino.

Tasting Notes:

Reintroduced by Val di Suga after taking a “break” a few years, Vigna del Lago interprets the traditional inspiration of Brunello di Montalcino wines of the past in a new way, fashioning it with
essential winemaking and long aging in large barrels. Already distinctive due to its generally paler color, it stands out for its delicately classic bouquet of floral nuances, spicy overtones of white pepper, fruity notes of fresh cherries and hints of citrus (especially bitter orange, one of the most recurrent descriptors in Sangiovese from the northern sector of Montalcino). But above all, it is the elegant taste texture that recalls its territorial origin: an appealing impact, moderate alcohol level, supple palate, light and fine-grained tannins, to enhance the harmonious salty and mineral overtones.

Source(s):

100% Sangiovese Grosso only from the “Vigna del Lago” vineyard Vinification: Fermentation is traditional, like it used to be done in Montalcino (with temperatures reaching 30°C (86°F) for several days, towards the end). 100% Malolactic fermentation.

Aging:

24 months in 30 hectoliter oval barrels, followed by 18 months in concrete tanks. At least 6 months of bottle maturation.