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 |
