Domus Vitae Brunello di Montalcino DOCG 2007 By Attilio Pagli
Magnum (1.50 Liter)
By Robert Parker's Wine Advocate
2007 Domus Vitae Brunello di Montalcino
A Sangiovese Grosso Dry Red Table wine from Brunello di Montalcino, Tuscany, Italy
Review by Antonio Galloni
Wine Advocate # 200 (Apr 2012)
Drink 2014 - 2024
The 2007 Brunello di Montalcino is a very pretty wine laced with sweet red cherries, flowers, spices and mint. Layers of fruit take shape beautifully in the glass in this highly expressive, generous Brunello. The 2007 impresses for its intensity and shapely, elegant finish. This is a terrific effort from Domus Vitae. Anticipated maturity: 2014-2024. Importer: Superior Wines, Cranford, NJ; tel. (908) 276-8826
By Wine Enthusiast
Domus Vitae 2007 Sangiovese Grosso (Brunello di Montalcino)
Special Designation: Online Exclusive
Varietal: Sangiovese Grosso, Sangiovese
Appellation: Brunello di Montalcino, Tuscany, Italy
Winery: Domus Vitae
Bottle Size: 1.50 L
Importer: Superior Wine Selections
In Magazine: 10/1/2012
The 2007 vintage in Montalcino has produced beautifully rich and balanced wines. This pretty expression boats aromas of wild berry, dried ginger, leather, tobacco and a touch of espresso. There’s a bright point of acidity on the close followed by a firm tannic structure. (10/1/2012) -90
By James Suckling
DOMUS VITAE BRUNELLO DI MONTALCINO
September 24th, 2012
Very attractive aromas of dried cherries and hints of raisins. Full-bodied, with soft tannins and a ripe fruit finish. Hints of new wood too. Better in a year or two.
By Superior Wine Selections
Domus Vitae Brunello Di Montalcino D.O.C.G
Wine Appellation: Brunnello di Montalcino D.O.C.G.
Clone: Sangiovese 100%
Colour: Ruby Red With Purple Reflections
Perfumes: Intense Red Berry Fruit With Aromas Of Leather, Mineral Notes And A Hint Of Lemon Chocolate Lingering On The Finish That Makes It Extremely Elegant.
Tasting Notes: The Wine Is Balanced, Full, Rich And Silky Tannins Give A Long Lasting Taste For A Real Pleasure.
Terroir Characteristics And Production Code
Estate Size And Soil: 87 ha Eocene Soil With Ferroginose Sand, Rich Skeleton
Height On Sea Level: 300 m.
Parcel Surface: 2.5 Ha
Exposure: South - South West
Wineyards: 5000 Plants Per Ha
Growing System: Cordone Speronato
Wine Making Specs
Tons Per Ha: 6 Max / Ha
Harvest Period: First Week Of October
Harvest Method: By Hand
Oenologist Team: A. Pagli / G. Cesari (Matura)
Fermentation Vats: Steel Inox 304 Tanks - 107 hectolitres
Temperatures During Fermentation: 28 Degrees Celcius
Length Of Fermentation: 10 - 18 Days
Overall Colour And Alcohol Evolution: 25 Days
Lactic Fermentation: Done
Ageing In Wood: Oak Barrels 30 / 40 Hl And 6 Hl Tonneaux
Length Of Ageing: 5 Years Min.
Date Of Bottling: Oct. 2010
Ageing In Bottle: 6 Months At Least
Information is not vintage specific
Attilio Pagli, Oenologist
Pagli has worked for over 25 years in the fascinating world of wine. He graduated from the Oenological School of Siena in 1983 and began working with Giulio Gambelli, the doyen of Tuscan winemakers (and the man of whom Pagli says: "I owe him everything"), with whom Pagli worked on projects of every conceivable type. Pagli was, in his own words, one of the first consulting winemakers to firmly believe in Italy’s native grape varieties (already in 1998 he was working on Ciliegiolo and Canaiolo in addition to Sangiovese), but now states that he is principally interested in the synergy between Variety - Territory - the Human Factor than in any single aspect of the winemaker’s profession. Good wines are made all over the world, but the personality which one can find in a given territory and give expression to are unique, and this is the challenge which inspires my work and commitment in this field. I was once asked what my professional work consisted of and I replied, jokingly, that it was the attempt to do the least damage to the fruit which Nature gave. After years of experience, I would know modify this phrase to say that the able winemaker is the man who manages to capture in a bottle the highest percentage of the potential present in the fruit, and that this is anything but an easy task!