Winery Castelli Martinozzi - Brunello di Montalcino Riserva

Winery Castelli MartinozziBrunello di Montalcino Riserva

4.3
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Brunello di Montalcino Riserva of Winery Castelli Martinozzi is a red wine from the region of Brunello di Montalcino of Toscane.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).

Taste structure of the Brunello di Montalcino Riserva from the Winery Castelli Martinozzi

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Brunello di Montalcino Riserva of Winery Castelli Martinozzi in the region of Toscane is a powerful with a nice balance between acidity and tannins.

Wine flavors and olphactive analysis

On the nose the Brunello di Montalcino Riserva of Winery Castelli Martinozzi in the region of Toscane often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.

Details and technical informations about Winery Castelli Martinozzi's Brunello di Montalcino Riserva.

Winemaker
Giuseppe Bino
Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Sangiovese

Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).

Last vintages of this wine

Brunello di Montalcino Riserva - 2015
In the top 100 of of Brunello di Montalcino wines
Average rating: 4.311110
Brunello di Montalcino Riserva - 2014
In the top 100 of of Brunello di Montalcino wines
Average rating: 4.311110
Brunello di Montalcino Riserva - 2013
In the top 100 of of Brunello di Montalcino wines
Average rating: 4.411110
Brunello di Montalcino Riserva - 2012
In the top 100 of of Brunello di Montalcino wines
Average rating: 4.311110
Brunello di Montalcino Riserva - 2011
In the top 100 of of Brunello di Montalcino wines
Average rating: 3.81110.50
Brunello di Montalcino Riserva - 2010
In the top 100 of of Brunello di Montalcino wines
Average rating: 4.411110

The best vintages of Brunello di Montalcino Riserva from Winery Castelli Martinozzi are 2013, 2010, 2015, 2014 and 2012.

Informations about the Winery Castelli Martinozzi

The winery offers 6 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Brunello di Montalcino in the region of Toscane

The Winery Castelli Martinozzi is one of of the world's greatest estates. It offers 5 wines for sale in the of Brunello di Montalcino to come and discover on site or to buy online.

Top wine Toscane
In the top 1500 of of Italy wines
In the top 350 of of Brunello di Montalcino wines
In the top 5000 of red wines
In the top 6500 wines of the world

The wine region of Brunello di Montalcino

The wine region of Brunello di Montalcino is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Soldera or the Domaine Casanova di Neri produce mainly wines red. The most planted grape varieties in the region of Brunello di Montalcino are Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Brunello di Montalcino often reveals types of flavors of iron, potpourri or dried fruit and sometimes also flavors of dried rose, berry jam or rose petal.


The wine region of Toscane

Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.

News related to this wine

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The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Morey-Saint-Denis, typical of the côte de Nuits region. Situated at the center of this region, the vineyard neighbours the appellation Gevrey-Chambertin to the north and Chambolle-Musigny to the south. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/​​​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb ...

At the heart of the terroirs of Mâcon-Bussières

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bussières, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneW ...

An overview of Saint-Véran appellation

Let’s have a look at Saint-Véran vineyard and discover the magnificent and very diverse landscapes of this appellation situated in the South of Bourgogne. Saint-Véran is one of the 5 Village appellations with Pouilly-Fuissé, Pouilly-Vinzelles, Pouilly-Loché and Viré-Clessé. Like them, it produces only white wines from the Chardonnay grape. What makes it special is that the vineyard is cut in two dinstinct parts by the vineyard of Pouilly-Fuissé. As anywhere else in the vineyard in Bourgogn ...

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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