Donatella presents her super Brunello 2009
We have made only13.000 bottles of Brunello 2009. Less than 1/3 compared to the usual production. A brave decision which we hope our clients will appreciate.
We chose to bottle as Brunello only the wine that, in our opinion, was worthy of being such a wine. We have used what normally becomes Prime Donne selection and Riserva, which in the 2009 vintage have not been produced.
The reasons behind these courageous decisions depend on the climate of that year.
In 2009 the winter and the spring were particularly rainy followed by a very hot summer. The grapes were on their way to a complete ripening when, at the beginning of September, thunderstorms brought a lot of rain and a rapid decrease in temperatures to 10°C. The grape skins contracted so as to keep shut in the precious tannins and anthocyans which are the true richness in red wines apt for long ageing, such as Brunello. Then the sunny days came back which “softened” the skins but the really good clusters were those picked for last, around the 9th of October. From those grapes we obtained our Brunello.
Climate: winter with violent rainfalls, which lasted until June. The summer heat was sudden and very strong with weeks and weeks at 40°C. The storms at the beginning of September were followed by sunny days until October 9th.
Grape variety: 100% Sangiovese (Brunello)
Grape harvest: October 8-9th. The grapes were carefully chosen and handpicked. The grapes were sound and completely ripe under a technological profile and with a good polyphenolic ripening.
Vinification: In 2009 the new fermentation area called “Tinaia del Vento” was inaugurated , this was created to vinify the grapes in truncated-cone shaped vats open on top and in contact with vineyard. The vats are temperature controlled and have a plunger which permits the “cap” to be submerged (the layer of grapes skins that forms on top of the wine) without using pumps. The fermentation lasted 15 days and was followed by a period of maceration with the wine in contact with skis for another 10 days.
Barrel ageing: first year in small and medium oak containers (5 – 15Hl) followed by a period in 30-40 Hl oak barrels form the French Massif Central and from Slavonia.
Quantity produced: 13.000 bottles.
Colour: intense and brilliant ruby red.
Aroma: fine, clean, complex, rich in fragrant notes which recall ripe red fruits and spices.
Taste: elegant, full, well balanced, soft, nicely persistent in the mouth with a pleasant finish.
Matching dishes: important meat dishes and aged cheeses.
Way of serving: Room temperature (18-20°C). Use balloon shaped crystal wine goblets. Open at least one hour before serving.
Home ageing: 10-15 years and more. Keep the bottles lying down in a dark and cool place. Donatella Cinelli Colombini’s estate substitutes the corks certifying the operation 20 years after the vintage year