Brunello di Montalcino 2013

FANTI

Brunello di Montalcino
2013

  • Organic Agriculture / In Conversion
Country
Italy
Regulated designation
Denominazione di origine controllata e garantita (DOCG)
Region
Tuscany
Appellation
Brunello di Montalcino
Classification
Not applicable
Varietal(s)
Sangiovese 100 %
Alcohol percentage
14.5%
Colour
Red
Sugar
Dry
Sugar content
0.5 g/l
Producer's website

About this winery

Fanti is now established as a great name in Brunello di Montalcino. Owner, Filippo Fanti (also the President of the Consorzio del Brunello di Montalcino) was well aware of the estate’s enormous natural potential when he took over from his parents in 1996. He could not have predicted the level of collectability his Brunello di Montalcino would achieve in just 4 short years. Dr. Stefano Chioccioli, who also works for Tua Rita and Tenimanti d'Alessandro, is the winemaker of the estate.

See the FANTI detail page for more information on this brand

Production notes

selection of the harvested grapes with three sorting tables. Destemming and crushing with fermentation and maceration in stainless steel tanks. The must is pumped over the cap repeatedly at a controlled temperature. The malolactic fermentation takes place in the stainless steel tanks before the ageing in the oak barrels

Press reviews

James Suckling

- 95 points -

(Vintage 2016)

A red with dark cherry, plum and hints of milk chocolate on the nose and palate. It’s full-bodied with layers of fruit and velvety tannins. Flavorful, if a bit tight at the finish. Serious Brunello. Drink after 2024.

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Wine Advocate

- 94 points -

Monica Larner, (Vintage 2016)

The Fanti 2016 Brunello di Montalcino comes roaring out with terrific intensity and balance. This vintage certainly marks a landmark for the Fanti family as I don't remember a new release as confident and impactful as this. The wine is round and smooth, with layers of dark fruit, cherry and spice. These various aromas blend nicely, showing the right contrasts where necessary. This is a classic expression of the vintage with some of the extra texture and power (a shorter aging is done in a combination of barrique and botte, with the rest in bottle) that defines this estate located in the Castelnuovo dell'Abata area. Production is 45,000 bottles.

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Wine Spectator

- 93 points -

(Vintage 2016)

Though light on its feet, this red evokes plenty of cherry, wild thyme, eucalyptus and tar flavors. A vibrant acidity drives the finish, while mature tannins mesh nicely, echoing the cherry theme. Best from 2023 through 2042. 3,750 cases made, 1,250 cases imported.

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Vinous

- 93 points -

Eric Guido, (Vintage 2016)

The 2016 Brunello di Montalcino is sweetly spiced, hauntingly floral and seductive from the first tilt of the glass. A dusting of confectioners’ sugar gives way to bright cherries, candied orange, mint leaf and lavender to form an extroverted yet delectable display. It’s seamless and silky in the mouth, with a subtle twang of citrus and vibrant acids that energize the expression, ushering in ripe red hints of herbal-tinged black berries. Rounded tannins come forward through the close under an air of licorice and violets. The 2016 is already so easy to like for its primary intensity, yet it should really be cellared for three to five years for maximum effect. It’s a great value for age-worthy Brunello that overdelivers.

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 Wine Enthusiast

- 91 points -

Kerin O'Keefe, (Vintage 2016)

Balsamic aromas of camphor and cedar mingle with new leather and forest floor on this full-bodied red. Firmly structured, the youthfully austere palate offers licorice, tobacco and cassis framed in tightly wound, fine-grained tannins. 

 

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Jancis Robinson

- 16 points -

(Vintage 2016)

Aged for 24 months in oak barrels, of which 50% was barrique and 50% large 30-hl oak casks.
Mid ruby. Intriguing, savoury-sweet spice nose that still is a little closed on the fruit. Very slowly and with lots of aeration cherry fruit emerges. Fragrant, tangy and almost a little tart on the palate, while the finish shows a better balance between the fruit, the plentiful acidity and the coating tannins. The fruit concentration is just enough to counteract the acidity. 

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