Update on Valdicava

A few days ago I blogged about the best Brunello on the planet, Valdicava.  Check it out, good read there!  I also mentioned the Rosso di Montalcino from Valdicava just because I find that it is so much better than most other producers Brunello at half the cost.  Well Robert Parker, famed wine critic, released the new scores on 2004 Brunello and 2007 Rosso this morning.

For those of you who do not know the differences between Brunello di Montalcino and Rosso di Montalcino, let me bring you up to speed.  Rosso di Montalcino is made from 100% Sangiovese grown in the same delineated region as Brunello di Montalcino.  However, the wine is required to spend only six months aging in oak and 1 year total aging before release.  In less than ideal vintages some producers will relegate all their grapes to Rosso di Montalcino production and not make a Brunello.  Wineries can also declassify their Brunello that has already been aging 2-3 years and release it as Rosso di Montalcino if the wine is not developing to their expectations.  Rosso di Montalcino is typically lighter, fresher and more approachable upon release though some producers will make wines with more Brunello like characteristics.   These “Baby Brunellos” are often 1/3 to 1/2 the price of Brunello di Montalcino.


When I visited the winery and spent some time speaking with owner Vincenzo Abbruzzese, we discussed in detail his methods and philosophies about the winemaking at Valdicava.  He is a true traditionalist and believes that wine is made in the vineyard, not in a lab.  His wines speak for themselves.   And boy they not only speak, they scream!!

I have very limited amounts of this superstar wine at WPW so call or email today to reserve your case.

2007 Valdicava Rosso di Montalcino- 91pts

The 2007 Rosso di Montalcino is one of the more massive Rossos in this vintage. In fact, it is one of the few wines that may actually require a year or two in bottle for the tannins to soften! Super-ripe red cherries lead to kirsch, earthiness, leather and spices as this full-bodied, tannic Rosso struts its stuff. The wine possesses exceptional depth, purity and class. Proprietor Vincenzo Abbruzzese elevates Rosso to another level with this effort, but readers will need to be patient. The Valdicava Rosso is made from the estate’s youngest vines, all of which are Brunello-designated. In 2007 Abbruzzese gave his Rosso an additional 4-5 months in cask above the usual 8-10 months. He describes the wine as “too important for a Rosso” and I tend to agree as this is by no means an approachable, easy going wine. Anticipated maturity: 2010-2022.

$41.50btl or $450.00cs

Mark Lasky / Italian Wine Specialist





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