CHARLIE’S BURGERS WINE PROGRAM

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Brunello di Montalcino DOCG 2018
90 Wine Spectator 93 Raffaele Vecchione – WinesCritic.com
Sweetness
Body
Flavour Intensity
Acidity

Brunello di Montalcino DOCG 2018

Italy
Per Bottle
$79.95
Per case of 1:
$79.95
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Vintage:
2018
Type:
Red Wines
Alcohol:
14%
Grape Varieties:
Sangiovese
Description

Brunello di Montalcino DOCG 2018

The Mocali estate is situated to the southwest of Montalcino at an altitude of 350 above sea level. The estate was acquired by Mister Ciacci Dino in 1956. The company covers about 43 hectares, of which, 16 are vineyards. 100% Sangiovese. Aged for a year in traditional, large-format Slavonian oak barrels, followed by two years in large format French oak. A stunning nose that gives almost no fruit on first pass. Garnet-flecked ruby robe. It is dominated by coffee, chocolate, tobacco and wood, although hints of dark plums, violets and cherries creep in as you return to the glass. The palate has ripe strawberries, sour cherries, and a little bit of cured rose petals alongside a dense and fine-grained tannic finish.
Color
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Garnet-flecked ruby robe.
Aroma
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A stunning nose that gives almost no fruit on first pass.
The Story
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The Mocali estate is situated to the southwest of Montalcino at an altitude of 350 above sea level. The estate was acquired by Mister Ciacci Dino in 1956. The company covers about 43 hectares, of which, 16 are vineyards. Immersed in the Mediterranean forests, we see the vineyards of Raunate, flanked by a tall pine forest where you can discover the remains of ancient kilns active in past centuries for the production of lime formed by the high percentage of this stone, locally known as Balsano.
Taste
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It is dominated by coffee, chocolate, tobacco and wood, although hints of dark plums, violets and cherries creep in as you return to the glass. The palate has ripe strawberries, sour cherries, and a little bit of cured rose petals alongside a dense and fine-grained tannic finish.
Food Matching
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This month’s recipe would be lovely, as would black truffles over agnolotti, roast duck with lavender, or, more reasonably, roast or grilled portobello mushrooms topped with Parmigiano and parsley.
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