In 1950 Silvio Nardi bought Casale del Bosco situated west of Montalcino, he then purchased Manachiara to the east in 1962 and Bibbiano Castle. In 1967, the Nardi Estate was among the founders of the important Brunello Consortium. Since 1990 Silvio’s youngest daughter Emilia, has been at the helm, ably assisted by her brothers. Tenute Silvio Nardi aim to produce a modern style Brunello, delicate whilst maintaining the traditional Brunello style. These wines remain full-bodied, are matured 5 years in cellar and may be drunk for years to come.
Vineyard & Vinification Note
Spurred cordon training system. Manual harvesting in the second half of October. Wine making: Fermentation and maceration for at least 20 days at temperature controlled vats. Maturation for 12 months in new and used French oak barriques (allier), followed by 12 months in large Slovanian oak barrels. Bottle aged for at least 6 months
Intense ruby red colour with garnet highlights. Clean, sophisticated, intense and complex aroma, rich in evolved overtones, with hints of anise, ripe wild berries and a light touch of vanilla. Warm with supple tannins, great structure, good length and considerable ageing capacity.
James Suckling Tasting Note
This is a beautiful Brunello that delivers juicy and delicious fruit with cherries and hints of spices. Full body, firm and silky tannins and a long, chewy finish. Gorgeous length. Drink or hold. 94 Points, April 2018
Wine Spectator Tasting Note
Enticing aromas and flavors of cherry, leather, iron and tobacco mark this structured red. Balanced and firm, with a long and tannic, yet fresh, finish. Best from 2021 through 2035. 12,500 cases made. 93 Points, Bruce Sanderson, June 2018
Wine Advocate Tasting Note
Tenute Silvio Nardi’s 2013 Brunello di Montalcino is a balanced and complete wine. It opens to pretty color saturation and a mid-weight style that is perhaps a touch darker and more concentrated compared to some of the estate’s neighbors in this beautiful appellation. Dark fruit flavors of dark cherry and plum segue to spice, campfire ash, cola and wild rose. The wine sees a long oak-aging period, with 12 months in smaller tonneaux followed by 18 months in botti grandi. This elaborate process bodes well for the future longevity of the wine. In fact, I would definitely recommend putting this bottle aside for a few more years before popping the cork. 91 Points, Monica Larner, February 2018
Wine Enthusiast Tasting Note
Aromas suggesting red woodland berry, crushed herb, blue flower and a whiff of exotic spice float from the glass. The tightly wound linear palate is ethereal and still primary, offering sour cherry and licorice alongside austere close-grained tannins that grip the finish. Give this time to fully develop. Drink after 2023. 91 Points, Kerin O’Keefe, May 2018
Pair with steak or rich fish such as sturgeon, tuna or salmon