About the Wine
The Montalcino area is famous for the quality of its wine. The vineyards around the village of Montalcino have always produced red wine, from which the well-known Brunello is born, obtainable only in this world zone. These are some of the most important wines of Montalcino, Livio was even one of the founding members of the Consorzio del Brunello di Montalcino. Don't miss this top wine from a top vintage in Tuscany, it is delicious now and will only improve over the next decade.
The wines of Livio and Lorenzo Sassetti, of the Pertimali Company, are considered among the largest in Montalcino. The excellence in the productions of Brunello and Rosso is the result of the absolute dedication of the Sassetti family, for its land and its fruits and the good location of its vineyards, on Montosoli hill, north of Montalcino with south-east exposure, area particularly suitable for the production of wines with extreme complexity and elegance, thanks to a terroir whose pedological characteristics allow the perfect balance between the wealth and the power typical of the southern area of Montalcino and the finesse of the north.
Livio Sassetti was a founding member of Brunello's consortium. They're a group of the region's best producers committed to making the best quality wine and to continue raising the standards for one of Italy's most well-established regions.
For centuries the Sassetti family has farmed some of Montalcino's most prized and coveted vineyards. Their most prized vineyard is 'Montosoli' which has been labeled as Montalcino's original 'Grand Cru.' This impressive hillside vineyard was 1st recognized in the 1970s and became the 1st 'Cru' bottling in Brunello. The Sassetti's are part of the lucky few who have vineyard holdings on this fantastic terroir. It's no wonder why their wines are annually ranked as some of Brunello's best.
Vintage Report from James Suckling:
"If you ever wanted a Brunello di Montalcino for your cellar to age for decades, then buy the 2016 vintage when the wines come out in the market in January 2021. The 2016 vintage marks the second great year in a row for Brunello di Montalcino following the sensational 2015, which is currently on the market."
Aging: 36 months in Slavonian oak casks, 6 months in bottle
Tasting Notes: Intense ruby red color. Dark fruits of black cherry, blackberry, plum and, sweet spices. Elegantly structured with a fresh acidity and elegant, smooth, tannins
Blackberries, black walnuts and black cherries, as well as loads of chewy tannins. Some smoked wood, wood tannins and even black truffles. It’s full-bodied and powerful with loads going on. It just keeps growing on the palate. So much wet earth and black olive at the finish with porcini mushrooms, too. Needs time to soften. Crazy finish. Try after 2025. ~100 James Suckling
If checking in early, make sure to give the towering 2016 Brunello di Montalcino from Pertimali plenty of time to stretch its legs. It’s incredibly shy and backward upon first pulling the cork, coming to life nearly an hour later, and never taking a step back from there on out. A beguiling display of spiced orange peels, sour cherry, and mint pulls you closer to the glass, where notes of cardamom, cinnamon, clove, and sage reside. It’s dangerously soft and supple at first sip with fleshy red fruits and sweet spices blanketing the palate; yet beneath this soothing mix, a complex web of minerals and fine tannin slowly saturate. That said, there’s a lively bolt of acidity which maintains freshness in spite of the 2016’s heroic structure. Inner florals resonate along with a hint of white pepper, as it tapers off with classic austerity. This is a gorgeous vintage for Pertimali. ~97 Vinous Media
Redberry, violet, and menthol aromas fill the glass alongside a whiff of underbrush in this full-bodied red. The tightly wound palate offers Marasca cherry, licorice, tobacco, and a hint of game set against a backbone of assertive, fine-grained tannins. Flashes of bright acidity keep it balanced. Drink 2024–2036. ~ 97 Wine Enthusiast
From vines in the historic Montosoli area, in the north, the 2016 exhibits some rusticity with saddle leather, cherry pit, licorice, and celery seed. There is concentration on the midpalate with drying tannins, and notes of amaro, and dried orange peel. Classic and savory, the 2016 has a long finish. Drink 2024-2034. ~95 Jeb Dunnuck
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