Cordella wines highlight the delicate aromas and flavors of which Sangiovese Grosso is capable. Spring cherry blossoms and light pepper aromas reveal sweet, tangy summer cherry flavors and silky tannins.
This Brunello di Montalcino is perfect with salami, aged cheese, pasta with Ragu sauce, or game and red meats.
Critical AcclaimAll Vintages
Gently perfumed with lavender, cedar and ripe blackberries. It's full-bodied and smooth with ripe tannins. Just the right amount of chewiness. Lovely chocolate and hazelnut notes on the finish. From organically grown grapes.
Made with organically grown Sangiovese, this full bodied red opens with aromas of red-skinned berry, leather and underbrush. The juicy palate offers raspberry jam, cinnamon and clove alongside fine grained tannin's.
There are ripe aromas in the 2016 Brunello of preserved Amarena cherries, chewing tobacco, and sweet herbs. The palate has flavors of black tea, dried leaves, and dried cherry fruit. It is rather hollow on the mid-palate, but it does have structure and is welcome drinking over the 2022-2030.
The estate run by Maddalena CORDELLA was established in 1998 when Maddalena’s father, Orlando Cordella, transferred part of the bigger family estate to her. Heading south-east from Montalcino hill towards the village of Torrenieri, the MELETO farmhouse, with the estate’s main office, stands on a hill among green vineyards and surrounded by the Tuscan hills favoured by photographers and the cypresses of the Natural and Artistic Val D’Orcia Park. The grapes grown on the estate’s vineyards since 1998 had been sold, but in 2006 Maddalena, together with her father, decided to vinify a part of the grapes produced. About 2 hectares of the carefully maintained vineyards are now assigned to winemaking. The grapes undergo thorough testing and modern agronomic practices and benefit from Maddalena’s father experience. The Oenologist PAOLO VAGAGGINI takes care of the actual wine making. This is the reason why Maddalena decided to distinguish her Wine and the other products from her estate with her last name, so as to show the affection and passion that link her to both her family and to the territory she lives in. It is her philosophic view of running the estate, that is to say, making strict and targeted choices whether in the vineyards or in the cellars, that enables her to produce such a high quality product, sought after by top Italian and foreign connoisseurs.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.