From the # 1 producing Brunello producer in 2 of the last three vintages, and boasting scores as high as 100 and 98 points from James Suckling in those vintages comes Valdicava’s Rosso di Montalcino.
From the famous hills of Montalcino, south of Siena, Vincenzo Abruzzese, the estate owner, has brought this now esteemed estate to status of the elite. But, Abruzzese has not done this light heartily; he is known as being a work horse and has 2 of the most reputable names on his side in winemaker Attilio Pagil and agronomist Andrea Paoletti.
The family estate of Abruzzese was acquired in 1953 when Vincenzo’s Grandfather Bramante Abruzzese bought the 10 hectares in the middle of the valley. Bramante did not immediately make wine from his grapes, but did vinicate them and sell them. It was not until 1968 that Bramante decided to make his own wine and bottled Valdicava for the 1st time. Vincenzo took over the estate in 1987 after his grandfather announced his retirement.
With little money Vincenzo took over the estate and was known to work day and night. Valdicava has now shown great success, but Vincenzo strives to keep the vineyards small and keep the yields the same, concentrating on producing only the best.
Another great thing about Valdicava is that it is and has always been 100% organic.
The rosso comes from a blend of 4 different vineyards and is the many of the same vineyards that are used for their astounding Brunello di Montalcino.
Tasting notes:
A deep dark garnet, its lovely plum, leather, herb and mineral nose is admirably pure and focused, and smooth and powerful flavors are more those of Brunello than a Rosso. Long, intense, and vibrant, this is notable juice, and will last. Robert Parker
Food Pairing: meat, game, pork, aged cheeses, risotto with mushrooms
From the famous hills of Montalcino, south of Siena, Vincenzo Abruzzese, the estate owner, has brought this now esteemed estate to status of the elite. But, Abruzzese has not done this light heartily; he is known as being a work horse and has 2 of the most reputable names on his side in winemaker Attilio Pagil and agronomist Andrea Paoletti.
The family estate of Abruzzese was acquired in 1953 when Vincenzo’s Grandfather Bramante Abruzzese bought the 10 hectares in the middle of the valley. Bramante did not immediately make wine from his grapes, but did vinicate them and sell them. It was not until 1968 that Bramante decided to make his own wine and bottled Valdicava for the 1st time. Vincenzo took over the estate in 1987 after his grandfather announced his retirement.
With little money Vincenzo took over the estate and was known to work day and night. Valdicava has now shown great success, but Vincenzo strives to keep the vineyards small and keep the yields the same, concentrating on producing only the best.
Another great thing about Valdicava is that it is and has always been 100% organic.
The rosso comes from a blend of 4 different vineyards and is the many of the same vineyards that are used for their astounding Brunello di Montalcino.
Tasting notes:
A deep dark garnet, its lovely plum, leather, herb and mineral nose is admirably pure and focused, and smooth and powerful flavors are more those of Brunello than a Rosso. Long, intense, and vibrant, this is notable juice, and will last. Robert Parker
Food Pairing: meat, game, pork, aged cheeses, risotto with mushrooms
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