Brunello di Montalcino Tenuta Nuova 2019 Casanova di Neri

Tasting Notes

First impression: distinctive notes of dark cherry and crushed violets, dried herbs, and leather. Flavors are layered. Black plum, espresso coffee, sweet tobacco, and a long savory finish that is almost mineral. The tannins are hard and chalky and the acidity is bright. This wine already reveals much, but still holds plenty in reserve. It would benefit from some airing or time.

Grape Varieties

Brunello rules are strict:

100% Sangiovese (Sangiovese Grosso clone).

So why does Tenuta Nuova taste different from its neighbors? The vineyard Casanova di Neri acquired in 1986 is located southeast of Montalcino, on a land of galestro and clay. This land produces heavy, dark fruit, while the cooler northern slopes produce lighter, floral aromas. Same grapes, different voices.

Cellaring Potential

Drink between 2026 and 2050; the tannic grip and natural acidity of 2019 give this Brunello a backbone of 20 years, or even more. store at 12-14°C. Decant young bottles before serving. Expect leather, dried cherries, and forest floor to gradually replace the primary fruit flavors after about 10 years.

The Producer

Giovanni Neri purchased Podere Casanova in 1971. He renamed the estate, planted Sangiovese, and began construction. Today, the estate has approximately 63 hectares and seven vineyards, each with its own soil and exposure to the sun. The estate's flagship wine, Cerretalto, has received top marks from international critics for many years. Critics consider Casanova di Neri one of the most consistent addresses in Montalcino, and Tenuta Nuova is the place where this consistency is most accessible.

Terroir & Climate

Tenuta Nuova's vineyards are located in the eastern part of Montalcino, on soils that are a mixture of galestro (thin schist) and more rocky, stony areas and traces of marine deposits. Why are these soils important for Sangiovese? Galestro drains quickly and stresses the vines, thus concentrating the fruit. The estate's vineyards are located between 200 and 450 meters above sea level, and the difference in day and night temperatures due to the altitude allows Sangiovese to maintain its acidity even during Montalcino's hot summers. Without these conditions grapes might get overripe.

Winemaking

The grapes are harvested by hand, destemmed, and only natural yeasts are used. Fermentation takes place in temperature-controlled stainless steel to preserve fresh fruit flavors. The wine is then aged in a mix of large wooden casks and barriques (small 225 liter French oak barrels) for about 30 months. The format is important. Using large barrels allows for a slow exchange of oxygen without adding vanilla to the wine. The wine is then aged for 6-24 months in bottle before release.

Food Pairing

Sangiovese's acidity and persistent tannins need fat and protein. The Tuscan method is perfect:

• Bistecca alla Fiorentina, grilled.
• Pappardelle al cinghiale (wild boar ragout).
• Aged pecorino di Pienza (at least 18 months)
• Roasted lamb with rosemary

Serve at 16-18°C. Decant one hour before serving.