# Brunello di Montalcino Val di Suga (2019)

- **Producer:** Angelini Wines & Estates
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Tuscany, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €77
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** red plum, dried herbs, black plum, black cherry, red cherry, black pepper, vanilla, cedar, cloves, dried fruit, tobacco, earth, leather, forest floor

## About this wine

Brunello di Montalcino Val di Suga 2019 is a 100% Sangiovese wine from the Montalcino region of Tuscany, Italy. Produced by Angelini Wines & Estates, the wine is a testament to the estate's commitment to expressing terroir. Val di Suga cultivates vineyards on three distinct slopes: Vigna del Lago, Poggio al Granchio, and Vigna Spuntali, each offering unique soil compositions and microclimates. This blend of fruit from diverse sites allows for a harmonious expression of the Montalcino appellation. The 2019 vintage is recognized for its balance, freshness, and potential for long aging. Angelini Wines & Estates acquired Val di Suga in 1994, focusing on sustainable viticulture and traditional winemaking to highlight the unique characteristics of each vineyard.

## Interesting facts

- Val di Suga's vineyards span three distinct slopes of Montalcino.
- Soils vary from clay and limestone to schists and galestro.
- The 2019 vintage is noted for its balance and freshness.
- Brunello di Montalcino requires a minimum of two years in oak and four months in bottle.

## Food pairing

The wine's medium+ to full body, robust tannins, and bright acidity are well-suited to complement rich protein dishes. The tannins bind with proteins, softening their texture, while the acidity cuts through the richness of fats and sauces. Earthy and savory notes in the wine can echo flavors found in game, roasted meats, and aged cheeses.

## Wine making process

Brunello di Montalcino Val di Suga 2019 is produced from 100% Sangiovese grapes. The winemaking process begins with fermentation in stainless steel tanks, where maceration lasts for 20-25 days at controlled temperatures of around 30°C. Following fermentation, the wine is aged for 24 to 36 months in large Slavonian oak barrels. A further period of 6 to 12 months of bottle aging is undertaken before the wine is released. The estate practices sustainable viticulture to allow for the natural expression of the terroir.