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)