Altesino Brochure - Winebow Public Site

history
AND
innovation
IN PERFECT HARMONY
A
Altesino Timeline
14th Century
The austere walls of Palazzo Altesi, at the heart of the company, were built
during the mid 14th century by the noble, Tuscan Tricerchi family, whose
white marble coat of arms is still visible above the ancient oak door.
mid the eastern hills
of Montalcino near Siena in central Tuscany,
stands the magnificently elegant 14th centurybuilt Palazzo Altesi, home to the Altesino winery.
The ancient coat of arms, carved in white
Carrara marble, is still visible above the antique
oak portal. The stunning Palazzo Altesi beauti-
fully reflects Altesino’s charm and refinement.
Trademarks of Altesino wines are elegance,
innovations
• The first to introduce the concept of ‘cru’ wines made with a special selection of grapes
from a single vineyard.
• The first to introduce the concept of Brunello “futures” (wine purchased before its release).
• The first to release the single-vineyard Brunello di Montalcino, the renowned and much
sought-after Montosoli.
finesse and a fruitier richer style. They represent
the pinnacle of top Brunello producers. This
achievement is even more impressive considering
Brunello is perhaps the most recognized
Italian appellation.
Brunello may conjure up notions of somehow
being conservative and predictable. This is not
B
• The first to employ the groundbreaking technique of aging its IGT wines in small French oak
barrels, thus limiting the time spent in oak allowing the wine to display the fruit characteristics,
softened tannins and a perfect balance.
Claudio Basla, Winemaker
Claudio was born in Tornaco (Piedmont), and moved with his family to Milan at age four.
His career started as an inventory manager for a prominent company in Milan. He worked
through various positions from Purchasing Manager, then Sales Manager and finally to
Corporate Development Manager. It was then that he established a close relationship with
Altesino’s previous owner Giulio Consonno who gave him his entry to the wine industry.
In 1975, when the Altesino estate was relatively unknown and just 10 acres, Claudio was
invited to partake in what were then the early stages of top-quality Italian wine production.
the case with Altesino. Altesino is a leader in
Assisted by equally passionate and knowledgeable colleagues, Claudio contributed to
its innovative approach to Sangiovese di
Montalcino’s rise to international prominence.
Montalcino, and this commitment has ushered
Piero Rivella, Angelo Solci, Donato Lanati and Paolo Caciorgna, contributed to Brunello di
in modern style wines such as Alte d’Altesi,
Montalcino’s rise to international prominence. He created the first “estate grappa” (made
Claudio, assisted by the most skilled and renowned Italian winemakers including
only with pomace from estate fruit) along with Master Distiller Nannoni in 1977.
Palazzo Altesi and Rosso di Altesino.
He also organized the first Brunello futures sale in Tuscany in 1977.
Claudio Basla
has defined the
unmistakable
personality of
Altesino’s wines,
by delivering the
unique flavors
and soul of
Tuscany to wine
lovers worldwide.
B
runello
Brunello
DOCG Wines
Brunello di Montalcino DOCG
This renowned and popular Brunello is made of grapes hand
harvested from the Altesino, Montosoli and Velona vineyards.
Varietal Composition: 100% Sangiovese Grosso
Soil Composition: Sandy-loam and limestone
Average Vine Age: 13-31 years
Aging: 30-36 months in Slavonian oak
Acidity: (grams/liter): 5.5
Alcohol: 14.0%
Aroma: Violet, wild berries, tobacco, chocolate and vanilla
Palate: Rich full-bodied and velvety
Pairing: Osso bucco, pot roast, barbecued meats and beef stew
Brunello di Montalcino Riserva DOCG
Brunello di Montalcino Montosoli DOCG
This special, limited-edition wine is made only in spectacular
vintages and in small quantities from grapes hand harvested in
the Altesino and Montosoli vineyards.
One of the most sought-after wines from Montalcino, consistently a
blockbuster red, it makes the perfect wine for special occasions.
Varietal Composition: 100% Sangiovese Grosso
Soil Composition: Clay and rock
Average Vine Age: 18-31 years
Aging: 4 years in Slavonian oak
Acidity (grams/liter): 5.6
Alcohol: 14.0%
Aroma: An ample and complex bouquet of violets, wild
berries, cedar, leather, tobacco and spices
Palate: A perfect blend of fruit, acidity and mouth coating tannins
Pairing: Red meat, roasts and game
Varietal Composition: 100% Sangiovese Grosso
Soil Composition: Limestone
Average Vine Age: 13-39 years
Aging: Three – three and half years
Acidity (grams/liter): 6.0
Alcohol: 14%
Aroma: Black cherry, raspberry, violet
and licorice, vanilla and black pepper
Palate: Enticing, opulent and elegant on
the palate
Pairing: Serve with red meat, roasts and
noble game. A great wine for meditation.
Altesino Timeline
1970
1975
Founded by Giulio Consonno.
Claudio Basla is put in charge of the operation,
moving to Montalcino for the first vintage.
1972
New cellars are built and situated within the historic walls of Palazzo Altesi located behind the naturally sloping vineyards. The winery
features a modern, functional facility built for fermentation, refining and bottling. First year of production of Brunello di Montalcino.
D
Altesino Timeline
oc
1975
The first Montalcino estate to introduce the concept of ‘cru’ wines, made with a special selection
of grapes from a single vineyard. Its Montosoli Brunello, named after the prestigious vineyard,
was the first of these wines and is still considered among the region’s finest.
DOC Wines
Rosso di Montalcino DOC
This wine is a perfect and accessible introduction to the terroir of Montalcino.
Varietal Composition: 100% Sangiovese Grosso
Soil Composition: Sand, marine and sedimentary deposits
Average Vine Age: 13-25 years
Aging: Eight months in Slavonian oak
Acidity (grams/liter): 5.3
Alcohol: 13.5%
Aroma: Ripened blueberries and dark cherries
Palate: Generously well rounded and rich with fruit-forward notes and hints of leather
Pairing: Pasta smothered in meat sauces, hearty game or beef-based casseroles
Vin Santo Val d’Arbia DOC
Vin Santo, “holy wine” in Italian, is a traditional, sweet Tuscan red. It is made
from grapes that are dried for a period of three to six months. DOC regulations
stipulate that vinification cannot start until March following the harvest. The
aging takes place in caratelli (small oak casks). The result is a wine of incredible
complexity and concentration.
Varietal Composition: 50% Trebbiano Toscana and 50% Malvasia
Soil Composition: Sand and clay
Average Vine Age: 20 years
Aging: Eight years in Slavonian oak caratelli
Acidity (grams/liter): 6.6
Alcohol: 17%
Aroma: Roasted almonds, honey and dried apricot
Palate: Honey and dried fruits, with a long and persistent finish
Pairing: Almond pastries, biscotti and semi-hard cheese
I
gt
IGT Wines
1977
Alte d’Altesi Toscana IGT
Rosso di Altesino Toscana IGT
The grapes are hand-harvested in the months of September and
October. After a maceration period of 14 days, the wine is transferred
to Allier barriques and aged for approximately one year.
Rosso di Altesino is refined in bottle for three months. Crafted for
accessibility, the fresh fruitiness is ready to enjoy upon release.
Varietal Composition: 100% Sangiovese
Soil Composition: Sand, marine and sedimentary deposits
Average Vine Age: 13 years
Aging: 12-14 months in French oak barriques
Acidity (grams/liter): 5.7
Alcohol: 14%
Aroma: Dried cherry, earthiness, violets and leather
Palate: Full-bodied and perfectly structured with persistent
red berry flavors
Pairing: Roast pork tenderloin, roast wild game or hearty
beef casseroles
Palazzo Altesi Sangiovese Toscana IGT
This is a focused age-worthy red that is made from grapes
hand harvested from the prestigious Montosoli vineyard in the
months of September and October. After a maceration period
of about a week to 10 days the wine is transferred to Allier
barriques and aged for at least one year or more.
Varietal Composition: 100% Sangiovese
Soil Composition: Limestone
Average Vine Age: 13 years
Aging: 12- 14 months in French oak: Allier
Acidity (grams/liter): 5.5
Alcohol: 14%
Aroma: Wild berries and violets with leather and smoke
Palate: Full-bodied, rich and bursting with dried red cherry
flavors; well integrated tannins
Pairing: Enjoy with roast game and barbecued red meats
Altesino Timeline
1977
Pioneered the concept of “futures” (“vente en primeur”, as it is known in
France), wine purchased before its release, with its 1985 Brunello Altesino.
Varietal Composition: 80% Sangiovese and 20%
Merlot and Cabernet Sauvignon
Soil Composition: Sand, marine, and sedimentary deposits
Average Vine Age: 13-25 years
Aging: Six-eight months in stainless steel tanks
Acidity (grams/liter): 4.9
Alcohol: 13.5%
Aroma: Ripe berries and forest fruits
Palate: Supple on the palate, with excellent body and
balanced structure
Pairing: Rich creamy pasta dishes, game hens,
barbecued chorizo or artisanal sausages
The production of
the first Grappa di
Fattoria under the
consultancy of the
master distiller
Gioacchino
Nannoni.
G
Altesino Timeline
1979
rappa
One of the first Italian wineries to introduce
French barriques to the cellar for aging.
Grappa di Brunello
Grappa di Brunello
This Grappa di Brunello is credited with being one of the first grappas produced in Tuscany
during the late 1970s. Over three decades later, Altesino continues to craft its Grappa with
close care and attention to detail, distilling the pomace just a few hours after the vinification
of its Brunello, a traditional practice that preserves the Grappa’s freshness and purity.
Appearance: Straw yellow color with pale, golden hues
Aroma: Delicate vanilla aroma
Palate: Well-balanced and fruit flavored, yet dry and soft in the mouth,
Pairing: Fresh fruit, such as red raspberries, strawberries or peaches, or served by itself
Alcohol: 42% by volume/84 proof
Grappa di Brunello Riserva
Produced by distilling the best pomace from the Sangiovese grape (Brunello). Since its first
release in 1977, this Grappa Riserva is still made in the traditional method: distilling the
fresh pomace within a few hours of the vinification of the Brunello, allowing for minimal
oxidation and the enhancement of flavor and aromas. This is aged for over a year in
wooden barrels.
Aroma: Subtle aromas of vanilla and spice
Palate: Elegantly soft and delicately round
Pairing: Cannoli, bitter chocolate, hazelnuts, candied orange, ice cream
Alcohol: 42% by volume/84 proof
2002
Elisabetta Gnudi Angelini, owner of nearby Tenuta Caparzo, purchased the
Altesino winery. Winemaker Claudio Basla remained with the estate, emphasizing
his commitment to maintaining Altesino’s hard-earned reputation as a
Montalcino institution and a global leader in innovative winemaking.
I
Tuscany
n many ways, the quality revolution that has marked Italian winemaking
over the last few decades is most evident in the wines of Tuscany.
This region, long admired for its storied history and scenic beauty,
has shifted from a supplier of straw basket Chianti to one of the
country’s most creative and revered producers of premium wine.
While Chianti is the region's most obvious center of wine progress,
much has been made of Tuscany's other classical reds including
Brunello di Montalcino and Vino Nobile di Montepulciano. The growing
reputation of table wines known as Super Tuscans has further reinforced
the newfound reputation of this central region.
Geographically, Tuscany is mostly hilly and mountainous, with an
abundance of fertile soil, especially in the Arno River valley. Along the
northern coast, which is low and sandy, are pine forests. In the south
lie the swamps of the Maremma.
Tuscan food, particularly Florentine food, is praised for its solid peasant
traditions. It is based on a few fundamental genuine ingredients: olive oil,
tomatoes, beans, herbs, ham and salami. Some of the most well known
dishes include ribollita (a soup based on black cabbage, beans, and other vegetables),
bruschetta, and minestrone (soup with boiled beans, cooked in oil, with tomato sauce and sage).
Also famous is the legendary bistecca fiorentina, beefsteak cooked rare, without salt, and flavored with herbs, and Florentine style tripe,
covered with tomato sauce and an abundant sprinkling of grated parmesan cheese. Game dishes include boar and rabbit. The most common
cheeses are pecorino and ricotta. Desserts are simple and include cantucci, almond cookies often dunked in Vin Santo and schiacciata fiorentina,
a pastry covered with vanilla sugar and flavored with lemon.
P
ress
in the Wine Press
Brunello di Montalcino DOCG
92pts Wine Spectator - March 2013 (Vintage 2008)
Brunello di Montalcino Montosoli DOCG
95pts Wine Spectator - March 2013 (Vintage 2008)
“This is distinctive, with an intense balsamic flavor backed by plum, cherry
and spice notes. Sweet and ample for the vintage, covering the firm, underlying
tannins. Everything is integrated and long.”
“Intense balsamic and mint notes make this red distinctive, along with currant,
raspberry and floral touches. Silky, ripe and impressive, this shows elegance
and a vibrant structure. Offers terrific length and resonance on the finish.”
92pts Wine Advocate - April 2012 (Vintage 2007)
91pts Wine Enthusiast - May 2012 (Vintage 2007)
“A dark, masculine, brooding Brunello, with savory aromas of leather and cured
meat behind ripe fruit and blackberry. It’s tight and clean with a streamlined
mouthfeel that testifies to the wine’s firm tannic structure. Executed in a
traditional style, it shows possibility for long-term cellar aging.”
90pts Wine Advocate - May 2011 (Vintage 2006)
“…a gracious, classy wine. Sweet red cherries, flowers, mint and spice aromas
and flavors. ... impresses for its balance, freshness and finessed tannins. …
drink well upon release and over the next decade or so, perhaps longer. ”
91pts Wine Advocate - April 2010 (Vintage 2005)
Brunello di Montalcino Riserva DOC
95pts Wine Spectator - September 2012 (Vintage 2006)
“A fine expression of place, this intense red exhibits wild underbrush, iron and
raw meat notes complemented by cherry, raspberry and leather. There’s a firm
backbone of acidity and tannins, but this stays balanced, with a long aftertaste
of mineral and spice.”
92pts Wine Enthusiast - May 2012 (Vintage 2007)
94pts Wine Advocate - April 2012 (Vintage 2007)
92+pts Wine Advocate - May 2011 (Vintage 2006)
92pts Wine Advocate - April 2010 (Vintage 2005)
92pts Wine Advocate - June 2009 (Vintage 2004)
91 pts Wine Advocate - April 2008 (Vintage 2003)
“The 2007 Brunello di Montalcino Montosoli shows fabulous depth and richness
from start to finish. Tobacco, cedar, licorice, new leather and spices add complexity
to the fruit in this beautifully textured, expressive Montosoli. Waves of fruit build
through to the finish as this intense, rich Brunello shows off its pedigree.”
Rosso di Montalcino DOC
88pts Wine Advocate - April 2012 (Vintage 2010)
“The 2010 Rosso di Montalcino is an attractive wine laced with sweet red berries,
flowers, spices and tobacco. It shows lovely juiciness and a round, supple personality
well-suited for drinking over the next 2-3 years.”
Vin Santo Val d’Arbia DOC
92pts Wine Spectator Insider - December 14, 2011 (Vintage 2001)
“Intense caramel, roasted walnut, fig paste and treacle aromas and
flavors are the main themes in this moderately viscous Vin Santo. The acidity
and light tannins are cleansing, allowing for a caramel and vanilla aftertaste.”
94pts Wine Advocate April 2012 (Vintage 2006)
“The 2006 Brunello di Montalcino Riserva (from Montosoli) is a rich, sumptuous
wine bursting with sweet black cherries, incense, licorice and tobacco. The 2006
Riserva boasts fabulous depth to match a full-bodied personality that is highly
appealing. With air, the Riserva is approachable today, but it has the depth to
continue to evolve for many years. This is a fabulous showing from Altesino.”
92pts Wine Advocate - April 2010( Vintage 2004)
90pts Wine Advocate - June 2009 (Vintage 2003)
90pts Wine Advocate - October 2007 (Vintage 2001)
Alte d’Altesi Toscana IGT
91pts Jamessuckling.com - December 2011 (Vintage 2008)
“Lots of blackberries and ripe strawberries aromas. Full-bodied, with lots of
incredible fruit and velvety tannins and an intense finish. A little jammy but it
remains fresh. Hard not to drink now.”
Palazzo Altesi Sangiovese Tosana IGT
90pts Wine Advocate - May 2011 (Vintage 2008)
“…a gorgeous wine. Sweet scents of tobacco, licorice, cedar and spices add
complexity to the textured, harmonious fruit. In 2008 the Altesi is a mid-weight,
refined wine that most of all impresses for its sheer sense of harmony.”
Rosso di Altesino Tosana DOC
90pts Wine Spectator - September 2012 (Vintage 2010)
“A rich round red, featuring currant, plum and spice aromas and flavors.
Well-balanced, gaining harmony with air. Fine length.”
89pts Wine Advocate - April 2012 (Vintage 2010)
“Altesino’s 2010 Rosso di Altesino bursts from the glass with sweet red berries,
flowers, mint and licorice. In 2010 the Rosso has a little more richness than
usual, which is quite welcome in this entry-level offering. The 2010 is hugely
delicious now, and should be enjoyed over the next few years while the fruit
retains its youthful exuberance. The Rosso is 80% Sangiovese and 20% Merlot
and Cabernet Sauvignon.”
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April 2013