Pertimali Sassetti
A Unique Brunello
“This tiny estate, which has been making spectacular wines since 1982, makes some of the finest red wines in Tuscany. I am beginning to think that if I had only one Brunello di Montalcino to drink it would have to be Pertimali. Unfortunately, quantities are microscopic, making availability a major headache.” Robert M Parker, April ‘96
The Pertimali style is probably not quite like anyone else’s; the combination of the finesse and persistence of its northern Montalcino site, on the fabulous Montosoli slope, with an ability to get southern Montalcino super-ripeness, results in a wine with both the gamey/leather/mushroom/tobacco persona and the black fruits, vegemite and graphite, tighter elements. Unlike maybe most Brunello, which can often perform quite quickly at the table – well at least much faster than say Barolo! these do need a bit more air. What you get are layers of the characters mentioned and in fascinating waves, persistent and re-appearing. In looking for comparisons, wines from the middle and upper sections of Echezaux, and the Clos of Vougeot, are evocative. Maybe an elegant Serralunga?
Vineyard
Livio Sassetti, part-time poet and an original founder of the Brunello Consorzio (1967) consolidated his father’s keen eye for the best vineyard land to bring their holdings of the great slope of Montosoli up to 16 ha, 12 of it able to produce Brunello di Montalcino. The presence of another ‘Div 1’ producer, Altesino and the consistently high results by others, like Canalicchio di Sopra, tend to confirm the status of this treasured 75 ha patch, just northeast of Montalcino. As ever, the wise old heads realised that the best wine comes from the best vineyards. This mostly south-facing slope is composed of marl and siliceous limestone soils, great for acidity, austerity, deep roots and excellent drainage. Altitude is from 350 up to 400 meters, and the whole terroir, soils and location offer notably lower temperatures than even a little further south (within the Montalcino zone). Vineyard practises are biodynamic – as they have been for decades now.
Winemaking
-Hand picked and sorted
-Gentle press
-Indigenous yeast
Rosso di Montalcino
-Fermented in temperature-controlled stainless steel tanks
-Maceration for 10-12 days
-Aged for 12 months in stainless steel tanks and a further 12 months in bottle
Brunello di Montalcino
-Fermented in temperature-controlled stainless steel tanks
-Maceration for 10-15 days
-Aged for 36 months in 33hl Slavonian oak barrels
-Aged for a further 6 months in bottle
| Wine | Region/ Comune | Varieties | Soil Type | Altitude |
|---|---|---|---|---|
| Rosso di Montalcino | Montalcino, Montosoli | Sangiovese Grosso (Brunello) | Clay and limestone | 300 |
| Brunello di Montalcino | Montalcino, Montosoli | Sangiovese Grosso (Brunello) | Clay and limestone | 300 |
Livio Sassetti, part-time poet and an original founder of the Brunello Consorzio (1967) consolidated his father’s keen eye for the best vineyard land to bring their holdings of the great slope of Montosoli up to 16 ha, 12 of it able to produce Brunello di Montalcino. The presence of another ‘Div 1’ producer Altesino and the consistent high results by others, like Canalicchio di Sopra, tend to confirm the status of this treasured 75 ha patch, just north east of Montalcino. As ever, the wise old heads realised that the best wine comes from the best vineyards. This mostly south-facing slope is composed of marl and siliceous limestone soils, great for acidity, austerity, deep roots and excellent drainage. Altitude is from 350 up to 400 meters, and the whole terroir, soils and location offer notably lower temperatures than even a little further south (within the Montalcino zone). Vineyard practises are biodynamic – as they have been for decades now.
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Complex aromas of dried figs, dark fruits and hints of walnuts and dried meat. Full body, dense and polished palate. Velvety and poised tannins and a flavorful finish. Yet always refined and beautiful. You want to drink it now and can, but it has a beautiful future - James Suckling
The 2012 Brunello di Montalcino Riserva is gorgeous yet understated, showing fresh red berry fruits with pretty dried florals, hints of leather, and dusty earth tones. On the palate, soft textures are complemented by sweet red fruits and spice in a lifted expression, as salty minerals and brisk acids cascade across the senses, adding a tactile feel. The 2012 Riserva’s structure comes forward on the long, dramatic finish, with acids and minerals that resonate, and spicy red fruits slowly fade. This is an especially pretty expression of the 2012 vintage with energy to burn. I believe that with time in the cellar the palate will pick up more textural weight to balance its spicy, tannic finish - Eric Guido, Vinous
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Region - Brunello di Montalcino DOCG
Comune - Montosoli
Variety - Sangiovese
Livio Sassetti, part-time poet and an original founder of the Brunello Consorzio (1967) consolidated his father’s keen eye for the best vineyard land to bring their holdings of the great slope of Montosoli up to 16 ha, 12 of it able to produce Brunello di Montalcino. The presence of another ‘Div 1’ producer Altesino and the consistent high results by others, like Canalicchio di Sopra, tend to confirm the status of this treasured 75 ha patch, just north east of Montalcino. As ever, the wise old heads realised that the best wine comes from the best vineyards. This mostly south-facing slope is composed of marl and siliceous limestone soils, great for acidity, austerity, deep roots and excellent drainage. Altitude is from 350 up to 400 meters, and the whole terroir, soils and location offer notably lower temperatures than even a little further south (within the Montalcino zone). Vineyard practises are biodynamic – as they have been for decades now.
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Released one decade after the harvest, the 2007 Brunello di Montalcino Dieci is a one-off wine meant to celebrate an exceptional vintage. The aging process sees 48 months in large Slavonian oak casks and the wine then rests in the bottle for the remaining years before its release. Only 8,000 bottles are available. The bouquet clearly shows tertiary aromas of licorice and tar, but the wine also has dark berry and dried cherry at its core. The finish is smooth and silky. The tannins have had considerable time to integrate. The wine still has life within and should continue its slow evolution. - Wine Advocate
A light smoky, sandalwood aroma leads off, followed by flavors of cherry, blackberry, iron, tea and burnished leather. Ripe, complex and balanced, with well-integrated tannins and a lingering aftertaste of smoke and autumn woods. Drink now through 2030. - Wine Spectator
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Region - Brunello di Montalcino DOCG
Comune - Montosoli
Variety - Sangiovese