TOSCANA Tenute Silvio Nardi Rosso di Montalcino DOC, 2016

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Tenute Silvio Nardi Rosso di Montalcino DOC, 2016


Category: Italy, TOSCANA, Tenute Silvio Nardi, Montalcino, 2016

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.

Their Rosso di Montalcino is fruit forward and delicious.

A “baby Brunello” ready to drink now

In stock



100% Sangiovese

Vineyard & Vinification Note

Various vineyards situated in the municipality of Montalcino with a North-West exposure at approximately 300 meters above sea level.

Soil composition: Marl and marly sandy

Training system: spurred cordon with 5,200 plants/ha

Manual harvest in cases in the first half of October

Total destemming followed by a brief, cold, pre-fermentation maceration; fermentation and maceration for at least 15 days depending on the lot, at a controlled temperature of 30°c.

Ageing in new and used casks of various sizes for 12 months followed by bottle ageing.

Tasting Note

Intense ruby red colour. Pronounced aromas characterised by hints of ripe red fruits, together with a nice spicy component.  The palate is warm, soft, fruity and full. Firmly structured with strong but velvety, non-aggressive tannins. Good length. A “mini Brunello” ready to drink now.

Wine Advocate

I tasted this wine not too long before bottling. The 2016 Rosso di Montalcino is a beautifully linear and bright wine with a strong mineral backbone. Flint and ash are followed by balsam herb and rosemary sprig. There is plenty of dark cherry fruit as well, to round it off and soften it up. 89 Points, Monica Larner, Feb 2018

Wine Spectator

Rich and velvety, boasting cherry, almond, tobacco, iron and earth flavors, this is backed by dense tannins, finishing juicy and long. Drink now through 2021. 4,200 cases made. 89 Points, Bruce Sanderson – 2018

Food Pairing

Pair well with meat, some cheeses and hearty pasty dishes

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