Deep garnet color; black cherry, black plum, strawberry, cranberry, balsamic, leather, some metallic aromas and tastes, minty chocolate, oak on the nose and palate.
Dry; expected somewhat rustic tannins; balancing acidity. Consider decanting. Full body, dense mouthfeel. This is 100% sangiovese. It is rich and full. After exposure to air, it is supple and engaging, but it retains is burly element. This is the opposite of an etherial pinot noir, which is what you want and expect of a sangiovese from Montecucco, the wine region in the warm southern corner of Tuscany in central Italy. The region is flanked by two better-known regions—Morellino di Scansano to the south and Brunello di Montalcino to the northeast. Wines from Montecucco are noted to be darker and more tannic with black cherry and black plum. This effort fits the bill. 14% ABV
While Montecucco is one of Italy’s newest wine districts—established as a DOC in 1998—the region’s wine history dates back to Roman and even Etruscan times. An extinct volcano—Monte Amiata—still impacts the climate and viticulture. The region is notable for commitment to organic wine production, with Basile a leader in this effort. The region and its wines are considered something of a hidden treasure. This effort qualifies.
Winery owner Giovan Battista Basile purchased his land in 1999 with the support of family. Located in Maremma, Tuscanny, in the municipality of Cinigiano, the property had been abandoned for three decades before Basile’s purchase. Joined by Maurizio Saettini, a young winemaker, and by Giovan’s wife, Ilaria, and their sons Antonio and Federico, they welcomed and entertained guests as they built their operation.
The estate encompasses some 84 acres, most of which faces in the ideal south-west location. The altitude is in the 1,200-foot range. Summer temperatures rarely exceed 90 degrees Fahrenheit and are dry. Plantings include sangiovese, merlot, vermentino, vionnier, and petit manseng. Grapes farmed organically and manually harvested. Fermentation is in temperature-controlled stainless steel. Wine ages in French oak tonneau and barriques—this wine for two years. Oak aging is followed by two years of bottle age before release. All products are organic, controlled and certified by CCPB (Consortium for the Control of Biological Products).
Basile Ad Agio Montecucco Sangiovese Riserva, Tuscany, Italy 2017 is a bold example of the next-new-thing of Tuscany sangiovese wines. More dense and tannic than its siblings to the north. Its mouthfeel and heavy dark fruit-forward concentrations proclaim it as a wine to be reckoned with, especially if you enjoy wine with plenty of meat on the bone. Pair with rich beef cuts; veal–osso buco; lamb; wild game—venison, wild boar; Italian fare; pocini mushroom risotto; cured meats; dark meat chicken. Cheese—mature cheeses, aged pecorino (classic pairing), aged asiago, blue cheeses, fontina, mozzarella, parmesan. $25-29