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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Like most red wines from ; 14.5% alcohol.
Tannin: tannic. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: high. from the warm climate of .
Aromas: earthy notes and red fruit, typical of
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Log inOnly 2 km from Montalcino, at an altitude of 375 meters, we find the beautifully situated Casa Raia. The majority of the domain, which counts only 4.5 hectares, was planted in the late 1970s by Ludmilla Temertey, who handed over the baton to her daughter Kalyna and her husband Pierre Jean Monnoyer in 2006. Pierre Jean's motto is “il vino viene fatto in vigna” which roughly translated means that the vine determines how the wine becomes. The goal at Casa Raia is therefore to preserve the biodiversity and natural balance of the vineyards. The vineyards are dotted with a variety of organic plants and flowers that provide natural nutrients to the soil. The entire estate is therefore organically certified.
However, this does not go far enough for Pierre Jean. Thus the vines here are pruned according to the cycles of the moon and work continuously for fourteen days while the moon is on its downward path. All grapes are still cultivated and picked here by hand. Even the used French oak Allier barrels and the corks from Bourrassé meet their strict standard for sustainability.
The result is therefore astonishingly good. These are beautiful, authentic, elegant Brunellos and IGTs of a very high level.
The wine production area of Montalcino is bordered by the valleys of the rivers Orcia, Asso and Ombrone. Its shape is almost circular with a diameter of 16 km and an area of 24,000 hectares. The production area of the Bevilo is located in Orcia DOC, between that of Brunello di Montalcino and Nobile di Montepulciano, one of the most important areas for the production of great wines.
Although typically Mediterranean, the climate is due to the different orientations of our slopes and the modulation of the surrounding hills, with rainfall concentrated in spring and late autumn (annual average 700 mm.) The proximity of Monte Amiata (altitude 1740 m .) the southeast, offers natural protection against exceptional situations such as cloudbursts or hail. The estate, which sits on its own promontory 375 above sea level, is unaffected by late fogs or frosts that may take place in the valleys. Winds blowing from all four directions guarantee the best conditions in all seasons. During the entire vegetative phase of the vine, the weather is mostly warm with mostly sunny days ensuring a gradual and complete ripening of the bunches
The result is therefore astonishingly good. These are beautiful, authentic, elegant Brunellos and IGTs of a very high level. Allocation for the Netherlands; only 600 bottles for both the Brunello and the Bevilo.
The Bevilo is a blend of 90% Sangiovese, supplemented with Cannaiolo, Cabernet Franc and Merlot, which matures for 30 months in French oak. The wine only became available at the end of 2021. The Bevilo is full bodied and powerful with a beautiful elegance that is so typical for the wines of Pierre Jean. In the nose we smell notes of dark fruit such as blueberries and raspberries with ripe notes of barrel aging. Ripe forest fruit on the palate, powerful but ripe tannins and a very pleasant freshness in the final.
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18/20 points -Jancis Robinson
Vintage rated five stars by the Brunello di Montalcino wine consortium.
4.1 * Vivino
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Only 2 km from Montalcino, at an altitude of 375 meters, we find the beautifully situated Casa Raia. The majority of the domain, which counts only 4.5 hectares, was planted in the late 1970s by Ludmilla Temertey, who handed over the baton to her daughter Kalyna and her husband Pierre Jean Monnoyer in 2006.
Pierre Jean's motto is "il vino viene fatto in vigna" which roughly translated means that the vine determines how the wine becomes. The goal at Casa Raia is therefore to preserve the biodiversity and natural balance of the vineyards. The vineyards are dotted with a variety of organic plants and flowers that provide natural nutrients to the soil. The entire estate is therefore organically certified.
However, this does not go far enough for Pierre Jean. Thus the vines here are pruned according to the cycles of the moon and work continuously for fourteen days while the moon is on its downward path. All grapes are still cultivated and picked here by hand. Even the used French oak Allier barrels and the corks from Bourrassé meet their strict standard for sustainability. The result is therefore astonishingly good. These are beautiful, authentic, elegant Brunellos and IGTs of a very high level. The style of the wines is more elegant and slightly less 'bombastic' with a nice freshness. This is perhaps or perhaps probably because of Pierre Jean Monnoyer's French nationality and the knowledge he has acquired in Bordeaux. A Frenchman in Montepulciano.
Deze volle Sangiovese toont donkere besfruiten zoals zwarte bessen en bramen, aangevuld met kruidige en cacaotoetsen, een vleugje bladkruiden en walnoot, fijn geïntegreerde tannines en een fluwelige textuur met een droge, aardse afdronk. Omdat de wijn zowel rijp fruit als stevige maar elegante tannines en frisse zuurgraad heeft, vormt hij een ideale partner voor rijk rundvlees en lamsgerechten, voor hartige charcuterie en gerijpte kazen en voor volle pasta's en pizza's met tomaat of vlees. Het beste resultaat krijg je bij gegrild of geroosterd vlees en langzaam gestoofd of gebraden rundvlees en lam, bij kruidige salami's en prosciutto en bij pittige tomatensauzen of pizza's uit de houtoven die de rijpe fruitigheid en kruidigheid van de wijn versterken.
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