2013 | Podere Giodo | Brunello di Montalcino

This opens with aromas of French oak, toast, espresso and a balsamic whiff of eucalyptus. The aromas carry over to the taut medium-bodied palate along with sour cherry and cranberry. Bright acidity and bracing close-grained tannins provide the framework. It finishes on a rather astringent note.

Producer Information

Podere Giodo is a small wine producer in the Montalcino region of Tuscany. It produces a Brunello di Montalcino and a Rosso Toscano IGP from the Sangiovese grape variety grown here. A further red wine is made from a vineyard on Mount Etna in Sicily. The estate was founded in 2002 by Carlo Ferrini, the celebrated winemaking consultant. The winery lies midway between Sant’Angelo in Colle and Sant’Antimo. The estate name derives from those of Ferrini’s parents, Giovanna and Donatello. There are six hectares (15 acres) of vineyards. They are sited at around 300 meters altitude (985ft) on pebbly soils with a southeast exposure. Ferrini has selected the eight clones of Sangiovese which have most most impressed him over his career. Grape clusters are hand sorted before the crushed grapes go to the fermenters. These have been custom-made in stainless steel to preserve grape aroma. The portfolio is headed by the Brunello di Montalcino, sourced from a 2.5-hectare (6 acre) of vineyard. The wine spends 30 months in 500-liter and 700-liter French oak casks, and another 18 months in bottle before release. La Quinta Rosso Toscana IGP spends 12 months in 500-liter and 1200-liter oak casks. It is designed to have less oak impact and for earlier consumption. Though the current vines are much younger, the 3.5ha (9-acre) section of vineyard was the fifth to be established in Montalcino, hence the wine name. No Rosso di Montalcino is bottled. Alberelli di Giodo is the Sicilia DOC red, made from 1.5 hectares (3.7 acres) of Nerello Mascalese low bush vines. These grow at 950 meters (3100ft) on black pomace soils on the slopes of Etna, the famed Sicilian volcano. The wine matures for 12 months in 500-liter French oak barrels.

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