Limited edition Brunello with concentrated flavours of violet, raspberry, wild strawberry, mint and sweet tobacco.

Decanter named Cava d'Onice ("the onyx quarry") one of "Five Brunello producers you may not have come across but need to know".

Colombaio is the name of the estate, purchased by the Nannetti family in 1983. Simone Nannetti only produces about 2,000 bottles of Brunello Colombaio each year. He says this wine is the true expression of his winemaking style, and the fine quality Cava d'Onice is known for.

Winemaking

The grapes are harvested by hand in the first week of October. After pressing, juice is fermented over 10 days in cement vats, at a controlled temperature slightly below 30°C. After that, the ready-made wine stays in contact with the grape skins for three to four weeks, to extract the Sangiovese's rich flavour and tannins. Brunello matures for four years - Italy's longest ageing period. Colombaio spends its first three years in a combination of 500-litre and 1500-litre French oak barrels. It then matures for another year in the winery's temperature-controlled ageing cellar.

Tasting Notes

In the glass, Brunello Colombaio has a deep ruby colour. It offers a rich, concentrated aroma of violet, raspberry and wild strawberry, complemented by notes of mint and sandalwood. The palate reveals flavours of sweet tobacco and dark chocolate sprinkled with dried strawberry and juniper berry.

Awards

James Suckling - 96 points (2016 vintage) | WineCritics - 96 points (2016 vintage) Jancis Robinson - 17+ (2016 vintage) | Falstaff Magazin - 91 (2016 vintage)

The signature wine of Simone Nannetti, the owner of Cava d'Onice, has concentrated flavours of violets, wild strawberry and cedar wood

Winemaking

Simone harvests the Sangiovese grapes by hand at the end of September / beginning of October. After soft pressing, the grapes are fermented for 10 days in stainless steel vats. After that, the newly made wine spends 21-28 days in contact with the grape skins, ingesting all the majestic flavours of Sangiovese. This produces an incredibly rich, though overly tannic wine. To soften the tannins, the Brunello matures for the next four years - three of these are spent in French oak barrels, followed by one year in a cooled cellar.

Tasting notes

Deep, sophisticated Brunello wine with pronounced aromas of violet, raspberry and eucalyptus, underpinned by notes of cedar and white pepper. The palate reveals flavours of wild strawberry, truffle and almond. Cava d'Onice Brunello is a big, full-bodied wine with powerful tannins and velvety mouthfeel.

Awards

James Suckling - 95 points (2016 vintage) | WineCritics - 97 points (2016 vintage) | Jancis Robinson - 17.5 (2016 vintage) | Falstaff Magazin - 91 (2016 vintage)

Refined, peppery flavour reminiscent of fresh mint and blackberry preserve.

Simone Nannetti produces this Rosso di Montalcino from Sangiovese grapes grown at an altitude of 320 metres, with western exposure. After fermenting the grapes for ten days, Simone keeps the wine on the skins for three weeks to develop a deep colour and remarkably concentrated taste.

The wine then matures for six months in a mix of French and Slavonian oak barrels, which lend a touch of black pepper and cinnamon. Ultimately the wine spends a further six months in bottle in a temperature-controlled cellar, resulting in well-integrated flavours.

Tasting notes

Dark, spicy and juicy style with concentrated notes of blueberry, pepper and blackberry preserve. A fresh herbal touch of mint leaf brings liveliness to the palate. All in all, this is a refined wine with great purity and an attractive tannic grip.

Awards

James Suckling - 91 points (2017, 16, 15 vintages) | Gambero Rosso 2022 - Two Glasses (2018 vintage) | Wine Enthusiast - 89 points (2018 vintage)