🌟 One of the BdMs that you should not miss
🏅 James Suckling 95 pts
🏅 Wine Advocate 95 pts
🏅 Vivino 4.1
SIRO PACENTI BRUNELLO DI MONTALCINO DOCG “VECCHIE VIGNE”
GRAPES: Sangiovese 100% coming from our vineyards of over 35 years old
HARVESTING: Only by hand on a production for strain of 800/1.000 g., manual sorting of grapes on appropriate tables before and after the destemming
WINE-MAKING: In steel at controlled temperature
AGEING: In french oak by 225 lt. for 24 months and then in bottle
TOTAL PRODUCTION: 25.000 bottles of 750 ml
The Pacenti family and its history
The Pacenti estate was established in 1970, with the purchase of the property north of Montalcino (Pelagrilli) by Siro, who then proceeded to plant some important vineyards, which are still there today, in the fresh, clay soils of the land overlooking Siena. In 1988, management passed into the hands of Giancarlo. This was the year of the harvest in which Rosso and Brunello di Montalcino Siro Pacenti were bottled for the first time. At the beginning of the Nineties, the estate expanded to include land south of Montalcino (Piancornello). Here, in soils rich in minerals, at the end of the Sixties Giancarlo’s maternal grandfather had planted five hectares of vineyard which were to prove particularly important in determining the characteristics of Siro Pacenti wines. This is now where the Sangiovese rootings used in the estate’s new plantations are reproduced. The Nineties were also marked by the start of the partnership with the University of Bordeaux and the first experiments on phenolic maturity applied to Sangiovese (Yves Glories). The new cellar was built between 2001 and 2004, combining technology and experience with respect for the grapes and the land.
Terroir & Earth
Clay and sand characterise the soils at Pelagrilli, where the vineyards are situated at the foot of Montalcino hill, at an altitude of 350 m, exposed to continental winds. The wines are elegant and aromatic, with an evident personality. In Piancornello, the vineyards are planted in soils rich in minerals, pebbles and ground rock. The climate is hotter and the wines are structured and potent, with the sweet, round tannins typical of Sangiovese.
Cellar
Vinification and ageing Broom and lavender grow along the walls of the cellar, where the grapes from every parcel of land are meticulously selected and checked berry by berry. Each vineyard is vinified separately, in order to bring out the different characteristics. During the first months of the ageing process, the wines are racked and tasted several times before reaching the final blends of the various parcels in February. The only exception is PS, which comes from a single parcel and is aged and bottled separately. This is followed by long months of care and slow evolution, during which the vigour of the tannins gives way to the finesse and complexity that are the essential characteristics of our wines.
🏅 Wine Advocate 95 pts
howing more oak definition, texture and overall fruity richness, the 2013 Brunello di Montalcino Vecchie Vigne benefits from the concentration and complexity you get with old vines. The wine wraps thickly over the palate, imparting luscious aromas of dried cherry, exotic spice, pressed rose and scorched earth along the way. This is a wine for the cellar. The bouquet has a lot to give, but this will require some extra time. All the elements are there for an excellent aging future.
🏅 James Suckling 95 pts
The nose is decadent but not overdone with plum liqueur, Christmas cake, cedar, Chinese spices, licorice, tea leaves, tar and hot stones. Full and very dense with mouth-coating tannins but also attractive fresh fruit, pretty acidity and a long finish. Rather chewy and needs time, but a beautiful follow-up to the 2012.
