Voliero Brunello di Montalcino 2016
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Voliero Brunello di Montalcino offers aromas of red plum, cherry and kirsch with hints of flowers. The palate is lush and silky with lingering notes of cherry, herbs, and mineral.
Professional Ratings
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Jeb Dunnuck
The 2016 Brunello was aged for 30 months in Slavonian and French oak barrels. Perfumed and lifted with fresh raspberry fruit, roses, sweet herbs, and dusty earth, with a delicate concentration of color, the palate is medium-bodied, with refined tannin's and notes of fresh red cherry, orange zest, and clove. This is a beautifully elegant expression and lovely work by Andrea Cortonesi that I look forward to revisiting over the next 15 years.
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James Suckling
Aromas of flowers, plums, cedar and violets follow through to a full body with firm, silky tannins that show plush fruit that’s pure and focused. Hints of orange peel, too. Fresh. Persistent at the end. Drink after 2023.
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Robert Parker's Wine Advocate
The Voliero 2016 Brunello di Montalcino opens to rich, fruity fiber with aromas of dark fruit, blackberry preserves, red brick and scorched earth. This is a saturated and accessible expression from Montalcino to enjoy in the near or medium-term with a nice steak and grilled porcino mushrooms. The grapes are fermented in steel with indigenous yeasts and aged in Slavonian oak.
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Wine Enthusiast
This opens with intense aromas of rose, crushed mint and forest floor. Vibrant and full bodied, the palate shows sour cherry, cranberry and roasted coffee bean set against fine-grained, drying tannins. It closes on a salty note while fresh acidity keeps it and balanced. Drink 2023–2028.
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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.
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.