San Filippo - Brunello di Montalcino Le Lucere 2020

Druvor

Sangiovese Grosso

Tasting note

The San Filippo 2020 Brunello di Montalcino le Lucére opens to dark concentration and a deep garnet color that sets the tone for a sultry taste profile to pair with game meats. This 10,000-bottle release reveals very bright fruit, propped up by ample acidity that fuels a long and vibrant finish. Like the other wines in this portfolio, this single-vineyard expression is tight and linear with a point of astringency on the tannins. This elegant wine is aged in a combination of large oak casks and barrique for up to 28 months, with the rest of the maturation period in bottle. Starting with the 2021 vintage, some of those barriques will be phased out. "Our job is to evolve," says vintner Roberto Giannelli. "Our increased knowledge of the vineyards guides the choices we make in the winery."

San Filippo has 10 hectares of vines that are divided into four separate parcels near the winery. The Brunellos are born in the Le Lucére and the San Filippo plots, and fruit from the remaining sites goes to the Rosso di Montalcino. All four plots have diverse clay soil profiles, some with ancient marine deposits and some with a greater presence of sand or silt. Vintner Roberto Giannelli has been certified for organics since 2013, and this past year he added solar panels over the winery roof in order to achieve energy independence.

-

Robert Parker Wine Advocate

Techncial sheet

Production area The vineyard is located on the East side of Montalcino, at the attitude of 280/3100 meters a.s.l. East exposed, the soil is “Pliocene marine deposits” type, clayey soil with yellowish brown silty sand and sandstone, medium to fine grain interspersed with thin levels of residual Pietraforte conglomerate.

Grape variety Sangiovese 100%

Planting density 4.500 plants/hectare

Grape yield per hectare 6.000 kg of grapes

Harvest The grapes are handpicked at the beginning of October

Vinification and Ageing The alcoholic fermentation is conducted in thermo-regulated stainless-steel vats, maceration times are: 2 days of cold maceration at 10°C then 10-12 days at 25-28 °C during and post fermentation. The malolactic fermentation took place in cement vats. Afterwards is aged for 12 months in barriques and tonneaux, then 12/16 months in 20-30 HL oak cask. Lastly, aging in bottle for 10 months.

Bottles produced 15.000

Alcohol 14%