Alcohol: 14%
Grape(s): 100% Sangiovese
Localization: Montalcino, Tuscany, Italy
Tasting Notes: The color is a beautiful ruby-red with garnet-red hints. The nose opens with aromas of cherry and plum followed by sweet spices and dried rose petals. The wood is very well integrated and acts as a sounding board for the aroma without conditioning it. Juicy on the palate with good acidity and progressive and elegant tannins showing dynamism and personality. The greater cleanliness in the aromas show excellent work in the cellar. Mineral on the finish with citrusy notes. This is a wine of promise that will benefit enormously from time in the cellar. It has all the character and austerity of traditional Brunello.
95 points, James Suckling: “Black cherries and flowers, such as roses on the nose. Medium to full body with firm, silky tannins and a clear finish. Very al dente. Drink after 2027. 95 points.” –James Suckling, Sep 2023
Notes: Il Palazzone Brunello usually spends thirty to forty month in wood. Current DOCG regulations specify a minimum of only two years in wood. We use large Slavonian oak barrels.
The Domain: Kirsten and Peter are from the US. They have traveled extensively in Tuscany and Italy for the past 30+ years, culminating in the fulfillment of their dream to own a vineyard in Montalcino. Kirsten has worked in the culinary and wine world for many years, both as a chef and teacher. Peter has worked in media and travel for the majority of his career. Together, they share a passion for wine and food, as well as a desire and determination to continue to contribute to and support the legacy of Brunello. They have two sons.
The cantina was opened in October 2012. The style of the cellar adheres to the local architectural tradition, reminiscent of a chapel amongst the vineyards, and combines contemporary architecture, cultural tradition and environmental sustainability.
The design minimizes our carbon footprint and has as small an impact on the environment as possible. Green initiatives that we were able to incorporate into the cellar include recovering rainwater for irrigating the gardens, reducing the amount of thermal energy required, utilizing a dynamic air exchange system, using recycled bricks for the roof and the walls, and sourcing all the stone for the landscaping from an on-site quarry.
As the vineyard continues to grow, we continue to update and adjust cellar operations. In 2023, we installed new cement fermentation tanks and expanded the aging room to accommodate our growth.We continue to invest in new harvest and fermentation equipment as production expands.
