Top notch powerful wine with intense red berry aromas, chocolate, hints of smoke and wildflowers.
Stem code: 10TAL20B
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Full-bodied, rich Sangiovese with powerful, ripe tannins, chocolatey, savoury black cherry and bramble fruit. Beautifully structured with crisp acidity, it is fantastic now and has huge potential to age.
A precise wine-making process.
Matures in oak barrels (26 and 18 hl) and a small percentage in tonneau of 500 litres for 2 years and then 12 months in bottles before being released on the market.
Broonellow dee Montal-cheenoh Talentee
This is made from the Sangiovese grape variety. It is a top quality wine with intense and powerful red berry aromas and flavours and hints of smoke and wildflowers with a refreshing, crisp finish.
Concentrated nose of dark cherries with hints of savoury spice and soft leather; the palate is warm and silky and packed with rich red fruit and spice.
Taste Test is our exclusive wine & customer profiling system. Wines are scored according to their power and intensity. The scale runs from 3 (luscious, sweet wines) up to 15 (full-bodied, intense dry reds).
Intense
For people who enjoy big, bold wines that really pack a punch. For many who enjoy similar wines it’s a case of the bigger the better!
The Talenti estate is located south of Montalcino, close to the small medieval village of San Angelo in Colle. Ricardo Talenti has overseen plenty of improvements in both the vineyards and cellar since taking over from grandfather Pierluigi.
The Brunello comes from the pick of their older vineyards, planted in 1981, and then follows a precise wine-making process, creating a Sangiovese character that slides languorously out of the glass with cherries, leather and chocolate reminding us why Brunello gets the pulse racing quite so much.
And equally exciting is the wonderful value medium-bodied Rosso di Montalcino with bright red fruit flavours, ripe, firm tannins and bright, mouth-watering acidity. From younger vines, it goes through a similar, hands-off winemaking process before being aged for 12 months in old oak barrels to soften it but also retain the fruit.
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