Arriving from Siena and along the road leading to Montalcino, shortly after Buonconvento you meet Val di Suga, one of the cellars who best tell the story and transformations of Brunello in the last fifty years. Founded in the sixties and with the first label set on the market in 1973, the company made the bond with the territory its trademark.
Val di Suga is one of the cellars of Montalcino which focuses more conviction on the Cru: already in 1983 he presented the Brunello Vigna del Lago, born next to the mirror of water that still runs alongside the cellar. And today it is among the few in Montalcino who makes a wine as a single vineyard also in the Rosso di Montalcino, the Vigna Dimetti, by a vineyard of 15 hectares exposed to the south-west, surrounded by Mediterranean scrub and centuries-old olive trees and with a purely Mediterranean taste, with a strong marine imprint that manifests itself in the delicate and elegant perfume, of small red fruits with a floral trail, but above all in the taste, saline. satisfying. The red of Montalcino DOC Vigna Dimensi makes six months of maturation in oak barrels and you make the bones twelve months in the bottle before going out on the market.
And we come to Brunello. We start from the Val di Suga, the only assembly of the three Cru, which therefore fully represents the multifaceted identity of the corporate terroir. Of course, compared to other corporate wines it has less marked characteristics: the nose exhibits notes of ripe red fruit, of red orange, a pleasant balsamic trail. In the mouth it is balanced and composed, muscle but elegant, fresh and persistent. Brunello di Montalcino DOCG Val di Suga is twenty -four months in Slavonia oak barrels and then rests from six to nine months in the bottle.
Poggio alla crabio is a cru with a vineyard with a south-east exposure, the historical heart of the denomination, dotted with oaks and holm oaks and overlooking Mount Amiata, which influences its climate, the thermal excursion between day and night and the type of soil. A wine that offers red and dark fruit on the nose and notes of Focaia stone. In the mouth the tannins are elegant and moderately angular, the ending is savory and mineral. Ari and a savory and mineral ending. He spends 24 months in French oak barrels and then from nine to twelve months in the bottle.
The aforementioned Brunello di Montalcino Vigna del Lago, which takes its name from the small mirror of water adjacent to the production center, comes from a vineyard of 18 hectares in the noble portion of the northern sector of Montalcino, fresh and late, which gives an austere and severe character to wine. The nose is electric and shows ginger, cherry, chinotto, dry flowers, the composed and whispering mouth, pleasantly savory. The wine refines in oval barrels of Slavonia oak for 24 months, followed for six months in concrete and 9-12 in the bottle.
Finally, the Vineyard Dimetti was born in the Sant’Angelo area, to the south-west and benefits from the Tyrrhenian breeze, which mitigates the climate both in the summer and in winter, making the maturation of the grapes. The result is a generous solar wine, with citrus nose, tobacco, coffee, chocolate and wide and relaxed mouth, with a pronounced iodine nuance.
Recently Val di Suga has inaugurated a part dedicated to hospitality: a cypress avenue leads to contemporary spaces where, in a large tasting room, you can make different types of experiences: the premium (35 euros), the super premium (40 euros) and the cru experience (55 euros), each accompanied by local cheeses and salami. For those who want to go further, it is possible to book a vertical of Brunello, with some historical vintages of the cellar.
Since 1994 Val di Suga has been part of Angelini Wines & Summer, a group that boasts 1.
700 hectares of land, of which 460 vines, in seven companies scattered for four Italian regions and a total production of about 4 million bottles per year. In addition to Val di Suga, Trew Trerose in Montepulciano and San Leonino in Chianti in Tuscany, Fazi Battaglia and Tenute San Sisto in the Marche, Piuatti in Friuli and Bertani in Veneto.