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DOCG.
WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 3 closely-agreeing Tuscany 2019 ratings (Tuscany Bolgheri; Tuscany Chianti Classico; Tuscany Brunello).
A vintage grade rates the growing season in this wine’s region — not this specific bottle. Source.
Researched by our team from producer and independent sources — not supplied by the seller.
Casanova di Neri's straight Brunello di Montalcino DOCG is the estate's classic annata bottling, labelled White Label (Etichetta Bianca) and distinct from the single-vineyard Cerretalto, from Tenuta Nuova and from the Giovanni Neri bottling. It was the estate's first Brunello, made in 1978 from three vineyards in the north-east of Montalcino.
Like all Brunello it is made exclusively from Sangiovese, and the estate states the wine is 100 per cent Sangiovese. Fruit is selected by hand bunch by bunch before de-stemming, then passed over an optical sorter. Fermentation is spontaneous with no added yeasts, and maceration runs 23 days in temperature-controlled conical steel vats with frequent pressing to work the cap.
The appellation rules require a minimum of two years in oak and at least four months in bottle, and the wine cannot be released before 1 January of the year following the end of the fifth year after harvest, so any Brunello reaches the market with substantial age already behind it.
Wild boar ragu with pappardelle
A classic Tuscan match: the wine's high acidity cuts the richness of a long-cooked game ragu, while its dried-herb and savoury character runs with the juniper and rosemary in the sauce.
Slow-braised beef shank in star anise and cinnamon broth (เนื้อตุ๋นยาจีน)
This mild Thai-Chinese braise has the gelatinous richness that softens Brunello's firm tannins, and its warm spices meet the tertiary, spice-box notes that a long-aged Sangiovese develops. The absence of chilli lets the wine's structure show without being sharpened by heat.
Porcini and parmesan risotto
Dried mushroom and aged parmesan bring savoury depth that meets the earthy, forest-floor character of a mature Brunello, and the creamy texture buffers the drying tannins.
Product information compiled from producer, importer and reference sources.
Giovanni Neri founded this estate in 1971, but the defining act came decades later: selecting a proprietary Sangiovese Grosso clone from the iron- and magnesium-rich galestro of Cerretalto and propagating it across all seven vineyards — a deliberate move to build coherent house DNA while letting radically different soils speak.
The White Label Brunello draws from that full seven-vineyard mosaic, spanning north-east Montalcino's cooler galestro marl sites (Fiesole at 350–380 m, Podernuovo at 450–480 m) down to the warmer southern slopes near Castelnuovo dell'Abate, where Tenuta Nuova first planted Sangiovese in that zone.
Fermentation is spontaneous — no added yeasts — in open-topped truncated conical vats of stainless steel and wood, with punch-downs over approximately 23–24 days. The three-story hillside cellar operates entirely by gravity; no pumps touch the wine. Aging runs in large botte and tonneaux for approximately 43 months total in oak.
What sets this expression apart: in the 2020 vintage, Cerretalto fruit was folded directly into this cuvée when Cerretalto was not produced as a standalone — a rare window into that amphitheatre's iron-laden galestro at the White Label price. The 2019 growing
season delivered concentration and aromatic generosity, producing a wine more approachable in youth than the austere 2016, with a drinking window extending to 2050.
** Vintage may change — please confirm with our team.
Sommelier’s pick: Bistecca alla Fiorentina with rosemary-salted crust · Slow-braised wild boar with juniper and pappardelle · Aged Pecorino di Pienza with chestnut honey
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