เข้าสู่ระบบเพื่อดูภาพ฿฿฿฿
Rated 100/100 by James Suckling (top 1% of their reviews).
ทีมของเราค้นข้อมูลจากผู้ผลิตและแหล่งอิสระ ไม่ใช่ข้อมูลที่ผู้ขายให้มา
A single-vineyard, cru-level Brunello made only in select vintages from Casanova di Neri's coolest, easternmost site — dense, graphite-and-blood-orange-toned Sangiovese built for extended aging.
Cerretalto is Casanova di Neri's top single-vineyard Brunello di Montalcino DOCG, sourced from a vineyard set in a natural amphitheatre beside the Asso river at the eastern edge of the Montalcino zone. The site's diurnal temperature swings make it the estate's coolest vineyard, planted to Sangiovese Grosso including a proprietary clone developed from these old vines.
Cerretalto is not made every vintage and, by house practice, reaches market roughly a year after the standard Brunello from the same vintage. Fermentation takes place in stainless steel, with aging in tonneaux (roughly a fifth new), followed by further bottle time before release.
Its signature is graphite minerality layered over blood-orange, sanguine tones typical of top-tier Sangiovese from stony soils, with notable length. Within the range it sits above the estate Brunello as the wine that most explicitly showcases terroir specificity and proprietary selection work.
Casanova di Neri was founded in 1971 by Giovanni Neri, a grain merchant from Montevarchi who left that trade to pursue Sangiovese winemaking in Montalcino. The estate bottled its first wine, a Rosso di Montalcino, in 1977, followed by its White Label Brunello the next year; the Cerretalto single-vineyard bottling debuted in 1981.
After Giovanni's death in 1991, his son Giacomo Neri took over and expanded both the vineyard holdings and the wine's international reputation; it remains family-run.
Bistecca alla Fiorentina
The classic regional pairing: Sangiovese's firm tannin and acidity cut through the char and fat of a thick-cut, rare-grilled T-bone.
Wild boar ragù with pappardelle
Sangiovese's savory, gamey undertone and firm acid are a traditional match for rich, long-braised wild boar sauces from the same region.
Grilled pork neck with jaew dipping sauce (คอหมูย่างน้ำจิ้มแจ่ว)
Charred, fatty grilled pork echoes the bistecca logic, and jaew's chili paste is used sparingly enough that the wine's firm but not extreme tannin can hold up in a mild preparation.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
ไวน์แดงจากทัสคานี · บอดี้เต็ม · แห้ง · เข้ากับเนื้อแดงย่างและสเต๊ก
** ปีวินเทจอาจเปลี่ยนแปลง โปรดยืนยันกับทีมของเรา
ตัวเลือกของซอมเมอลิเยร์: Bistecca alla Fiorentina with aged Parmigiano shavings · Slow-braised Chianina beef short rib with porcini jus · Aged Pecorino di Pienza with truffle honey
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