2019 Casanova di Neri Pietradonice
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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.
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: powerful. Fuller than most red wines from ; 14.5% alcohol.
Tannin: tannic. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: medium. from the warm climate of .
Aromas: dark fruit and green notes, typical of
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Log inThe Pietradonice is the famous Super Tuscan of Casanova di Neri. In Montalcino there are few alternatives to the local Sangiovese grape and wines of this quality made with Cabernet Sauvignon can be counted on one hand. Through decades of accumulated experience and the desire to create a great Cabernet-Sauvignon in Montalcino, Casanova di Neri presents Pietradonice. The aim was to plant this international grape in the area southeast of Montalcino, which still expresses the personality of the terroir. This Cabernet Sauvignon is formed by the strength of the terroir, care in the vineyard and the knowledge gained in the wine cellar. In 2000 the first Pietradonice set was produced. The name "Pietradonice" comes from the very rich stone that is in the ground.
The Pietradonice shows a rich and dark saturated color, followed by ripe aromas of blackberries, plums, spices and sweet tobacco. The wine has an optimal ripeness of the tannins, which gives this wine a surprisingly smooth texture, certainly in contrast to the stiffer sangiovese brothers. This wine can age wonderfully like a top Bordeaux. Only around 6,500 bottles of the Pietradonice are always made and only in the top years.
Character
The wine
- 100%
Origin
Bottle
Wine features
James Suckling
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Vinous
94
Drinking Window
2026 - 2036
From: The Pros and Cons of Rosso di Montalcino and Beyond (Jan 2022)
The 2018 Pietradonice, a varietal Cabernet Sauvignon from the south-east of Montalcino, is dark as it grumbles up from the glass, showing dusty rose, currents, cherries and smoke. This is velvety in feel yet wonderfully lifted and fresh, steadily building in tannic heft yet packed full of graphite-like mineral-tinged black fruits and dark inner florals. A hint of sour citrus keeps you coming back for more even as the Pietradonice flexes its structural heft. Give the 2018 five to seven years before attempting to enjoy the full potential buried within.
- By Eric Guido on November 2021
Casanova di Neri is currently producing two different Rosso di Montalcinos. Their classic Rosso is sourced from eighteen hectares within their estate vineyards that produce a more easygoing and drinkable wine that refines for fifteen to eighteen months in large barrels. However, their Rosso di Montalcino Giovanni Neri is from their newest vineyard in the south-east of Montalcino, and it hails from fifty-year-old vines. This wine is fermented in wooden tanks and aged for twelve months in barrel. We can expect to see a Brunello from this same location that will be released in 2023.
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Casanova di Neri belongs to a new generation of Brunello producers. The company started in 1971, when Giovanni Neri bought the largest estate in the Montalcino area. The domain is a total of 39 hectares and is divided into 4 vineyards. The oldest vineyard is 50 years old. The vineyards are located at an altitude of about 350 meters above sea level. Casanova di Neri is one of the best producers of Brunello wines. The Tenuta Nuova belongs to their very best Brunello where everything is done to pursue the ultimate perfection.
De Pietradonice toont een volle, donkergekleurde Cabernet Sauvignon met rijke smaken van bramen en zwarte bes, pruim en chocolade, ondersteund door violette tonen, zoete tabak en een grafietachtige mineraliteit met stevige, rijpe tannines en een frisse citrusachtige inslag. Door die geconcentreerde zwartfruithouding en strakke tannines werkt de wijn uitstekend bij rundvlees, lams- en wildgerechten en bij stoofpotten of barbecue omdat de structuur het vet en de umami van langzaam gegaard vlees kan tegenhouden en de donkere fruitsmaken mooi aansluiten bij gerooste en gekruide sauzen. Kies bij voorkeur voor gegrild of geroosterd vlees met een krokante korst zoals entrecote of lamskoteletten met rozemarijn, langzaam gestoofde runderstoof of wildgerechten met jeneverbessen en balsamico- of chocoladeachtige roux voor de beste harmonie.
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