{"product_id":"la-rasina-brunello-di-montalcino-2016","title":"La Rasina Brunello di Montalcino 2016","description":"\u003cp\u003e\u003cstrong\u003eWinery Background \u0026amp; History\u003c\/strong\u003e\u003cbr\u003eLa Rasina is a family-owned estate in Montalcino, Tuscany. The property has been connected with the Mantengoli family for generations, with Santi Mantengoli playing an important role in restoring and developing viticulture on the estate. Today, La Rasina focuses strongly on traditional Montalcino varieties and produces Rosso di Montalcino, Brunello di Montalcino and several more selective expressions. Its philosophy centres on estate vineyards, careful Sangiovese selection and relatively traditional maturation in larger oak vessels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer \u0026amp; Wine Maker\u003c\/strong\u003e\u003cbr\u003eProduced by \u003cstrong\u003eAzienda Agricola La Rasina\u003c\/strong\u003e in Montalcino. The Mantengoli family oversees the estate, with the wines reflecting a combination of traditional Brunello production and modern precision. The standard Brunello is an important representation of the estate's style: powerful and structured but retaining the freshness, perfume and savoury character expected from Sangiovese grown around Montalcino.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e\u003cbr\u003eThe estate vineyards are situated within the \u003cstrong\u003eBrunello di Montalcino DOCG\u003c\/strong\u003e production zone in southern Tuscany. Montalcino combines Mediterranean warmth with significant day-to-night temperature variation, helping Sangiovese achieve full phenolic maturity while retaining acidity. The 2016 vintage was particularly successful, producing exceptionally healthy fruit with a combination of concentration, freshness and firm tannic structure. It is widely regarded as one of the outstanding modern vintages for Brunello.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003cbr\u003eThis is La Rasina's classic Brunello, made from a careful selection of Sangiovese grapes. The 2016 shows the combination of concentration and precision that made the vintage so highly regarded. It is full-bodied and structured, but its ripe dark fruit is balanced by freshness, floral complexity and polished tannins. The wine has now entered an attractive stage of development while retaining substantial potential for further bottle ageing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVintage\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2016 vintage is considered an exceptional year for Brunello di Montalcino. A long and relatively even growing season allowed Sangiovese to develop excellent aromatic complexity while retaining acidity and producing particularly fine but substantial tannins. The resulting wines combine power with precision and have excellent long-term ageing potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABV\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e14.5%\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification \u0026amp; Aging Method\u003c\/strong\u003e\u003cbr\u003eProduced from \u003cstrong\u003e100% Sangiovese\u003c\/strong\u003e, selected specifically for Brunello production. After fermentation and maceration, the wine undergoes approximately \u003cstrong\u003e24 months of maturation in large oak vessels of approximately 20–40 hectolitres\u003c\/strong\u003e, followed by additional bottle ageing before release. The emphasis on larger-format oak rather than predominantly small new barrels allows the Sangiovese character to remain prominent while developing additional complexity and tannin integration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSangiovese (Brunello) — 100%\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eDeep ruby red with developing garnet highlights. The bouquet combines \u003cstrong\u003eblackberry, blueberry, ripe cherry and dark plum\u003c\/strong\u003e with violet and other floral notes. With air, more complex aromas of sandalwood, dried herbs, tobacco, leather and sweet spice emerge. The palate is full-bodied and concentrated, with a substantial core of dark fruit supported by polished but persistent tannins. There is impressive freshness underneath the richness, leading to a long, structured and increasingly savoury finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Wine Pairing\u003c\/strong\u003e\u003cbr\u003eExcellent with substantial dishes such as \u003cstrong\u003eBistecca alla Fiorentina, grilled ribeye, roast beef, braised beef, roast lamb, venison, wild boar and other game\u003c\/strong\u003e. It also works beautifully with aged Pecorino Toscano, Parmigiano-Reggiano and other mature hard cheeses. Its tannin structure and intensity make it particularly suitable for rich meat dishes rather than delicate foods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eService Methods\u003c\/strong\u003e\u003cbr\u003eServe at approximately \u003cstrong\u003e16–18°C\u003c\/strong\u003e in a large Burgundy or Brunello-style glass. La Rasina recommends opening the bottle approximately \u003cstrong\u003etwo hours before serving\u003c\/strong\u003e to provide adequate oxygenation. For the 2016 today, I would preferably \u003cstrong\u003edecant for around 1–2 hours\u003c\/strong\u003e, particularly if the bottle has been stored well and remains youthful. Stand the bottle upright beforehand if significant sediment is present.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Ageing Potential\u003c\/strong\u003e\u003cbr\u003eThe 2016 is an excellent cellar vintage. Properly stored at approximately \u003cstrong\u003e12–15°C\u003c\/strong\u003e, away from light and temperature fluctuations, it should continue developing well into the \u003cstrong\u003e2030s and potentially beyond\u003c\/strong\u003e. At ten years of age it is beginning to show secondary complexity, but there is no urgency to drink it. Further ageing should bring additional dried cherry, leather, tobacco, forest-floor, balsamic and savoury characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eScores\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eJames Suckling — 95 Points\u003c\/strong\u003e\u003c\/p\u003e","brand":"Anrise","offers":[{"title":"Default Title","offer_id":50398255481046,"sku":null,"price":580.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0809\/5465\/4934\/files\/c7d448e4-aa3b-4694-ba01-f78479cd2e02.png?v=1789062318","url":"https:\/\/www.pinotera.com\/products\/la-rasina-brunello-di-montalcino-2016","provider":"Pinotera Wines \u0026 Spirits","version":"1.0","type":"link"}