Casanova di Neri’s Brunello di Montalcino is a beautiful wine, from one of the all-time great Brunello vintages. Refined and elegant with gorgeous aromas of ripe cherries, blackberry, smoke, leather and fresh floral notes. Focused and tightly wound with wonderful fine-grained tannins and a long lingering finish.
Casanova di Neri
The Casanova di Neri Estate was founded by Giovanni Neri in 1971 and is now run by his son Giacomo. Giacomo has spent several years acquiring the best possible vineyards within the Brunello di Montalcino DOCG area. Most recently, he has re-developed the winemaking facilities at Casanova di Neri and has just completed an impressive underground winery and cellar. Giacomoâ??s passion and expertise, together with 55 hectares of vineyards, represent the ideal combination for producing wines with exceptional personality, uniqueness, and recognisable characteristics. The Casanova di Neri vineyards, set on the slopes of Montalcino, are influenced by radical differences in soil, microclimate and surrounding vegetation, whilst maintaining a maximum separation of just one kilometre. Although primarily an advocate of Brunello (a Sangiovese clone), Giacomo has recently experimented with international grape varieties such as Cabernet Sauvignon for his Pietradonice DOC. The winery is now recognised as one of the finest producers in Italy. It has been awarded the Tre Bicchieri at the Gambero Rosso and received international recognition in the wine industry’s most important publications.
This wine has a ruby-red colour with purple tints, a fruity, fragrant bouquet with hints of wild berries and a fresh, delicate taste.
Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and uncompromised environmental stewardship will lead to the production of high-quality wines. Twenty years’ experience in organic farming has enabled us to bring all of our vineyards under the philosophy of supervised-control viniculture and environmentally friendly practices, with rigorous attention to achieving perfect growth and crop balance in the vines. The highest work standards in the cellar and the most advanced technologies have as their objective the creation of conditions that, at all times, yield very fine wines, which are expression of their local terroir and which preserve the varietal characteristics of the grapes.
IN THE VINEYARD
research in vine growing and cultivation methods which safeguard the environment
Vineyard management practices
Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. All vineyard cultivation practices are carefully followed by the technicians that, togetehr with the over decades experience of our members, plan the management of the vine rows. Integrated pest management and sustainable viticulture are practiced for disease control. Careful winter and summer pruning ensures balanced vine growth. Excessive fruit production is managed by cluster thinning. Multiple-pass harvesting is practiced in order to gather each cluster its optimal ripeness. Decades-long familiarity with our vineyards and with their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow us to plan our vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.
Sustainable agriculture, low environmental impact & organic farming
Moncaro has begun converting to organic agriculture since 1980. Today more than 60 hectares (ca. 150 acres) are farmed and certified in accordance with IFOAM norms and EU 834/2007 and 889/2008 organic farming regulations. Furthermore, we have derived valuable experience from over 300 hectares (ca. 740 acres) farmed in accordance with EU regulation 2078 on low-environmental-impact farming, a philosophy aimed at minimising chemical usage. These vineyards are an important testing ground for sustainable viticulture practices adopted by Moncaro, which are now applied to all vineyards. Such an approach is aimed at preventing, rather than simply combating, pest attacks by utilising weather monitoring stations and by maintaining vine health so that the plant is stronger and more resistant. The results, as well as the increasing quality witnessed by all the awards received by our wines, include the return of useful insects and even wild animals to our vineyards. The sight of various species of birds, wild boars, hares and deer, even in the more intensely cultivated vineyards, is becoming more and more common.
IN THE CELLAR
cutting edge technology and methods united with a passion for wine
Moncaro oenologist Giuliano D’Ignazi directs a young and dynamic technical staff, who also benefits from the valuable assistance and collaboration of world-famous consultant Riccardo Cotarella. Thanks to technical joint efforts in the past (with Chile and Australia), Moncaro is open to the best of both wine world, the Old and the New. Among the various practices utilised there are: perfect temperature control, extensive use of gentle pressing with membrane presses, fermentation with varietal and specific yeasts and subsequent sur-lie maturation, low-temperature maceration, reductive fermentation, micro-oxygenation, drying of grapes.
Maturation of the wine is carried out in steel tanks or in oak barrels from three to eighteen months, with the Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine’s sensory characteristics, guaranteeing at the same time sterile conditions and wine stability. The wines are then stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.
Deep ruby red colour. Elegant, complex aromas of ripe fruit. In the mouth, soft, rich flavours typical of the best Valpolicella, lengthening into a pleasantly bitterish finish.
89 Points Wine Enthusiast (2011 vintage)
“Mouthfuls of black cherry, raspberry, nutmeg and cinnamon abound in this wine. It boasts a beautiful structure coupled with elegant freshness. Drink now through the next few years.” K.O. (11/1/2013)
87 Points Robert Parker’s Wine Advocate.
“The 2011 Valpolicella Ripasso Classico Superiore shows a delicate and almost ethereal side to Ripasso that is otherwise very difficult to find in this category of hearty Italian red wine. Leather, tobacco, spicy oak and molasses frame lighter nuances of forest berry and cassis. The mouthfeel is crisp and lean.”
Valpolicella, Verona, Veneto.
Corvina Veronese and Corvinone Veronese 80%, Rondinella 20%. Bunches are hand picked.
Robert Parker’s Wine Advocate.
“The Giuseppe Campagnola brand has existed since 1907 and has seen five generations at the helm of its winemaking operations. Today, the estate buys fruit from more than 50 growers who collectively farm 80 hectares in the area, 30 of which are located in Valpolicella. The Campagnola brand refers to various wines made in the Verona area and the Caterina Zardini brand is specifically for wines made in Valpolicella.”
A rich, full bodied wine with flavours of honeydew melon and other tropical fruits. Finish is delightful, with a pleasant length.
From one of the great recent Barolo vintages, the taste is dry, full, austere, and velvety. The scents are of a violet, rose and spices. It has a garnet red colour.
Grapes: Nebbiolo – clones: Michet, Lampia and Rosé
Area: Langhe, Piedmont.
The manual harvest in early October is followed by vinification: forty-days of maceration at controlled temperature and the subsequent malolactic fermentation. The process is completed by a twenty-four months ageing in big oak barrels and a further twenty four months in bottle.
The colour is typically red garnet.
The aromas are complex and elegant, ranging from ripe red fruit and spices, until toasty and ‘tar’.
The flavour is gently tannic, austere, full and velvety.
This great bottle is ideal with important first courses, roasts, game and hard cheeses, but can also be a great sipping wine after dinner.
Serve at 20-22 °C.
Wine with a long ageing potential.
A classic Prosecco from the hills around Treviso in the Veneto region of north eastern Italy. Light straw in colour with a delicate fizz. Fresh watermelon and honeydew notes with a touch of apple on the gently off-dry palate which finishes clean. Delicious!