La Magia Brunello Di Montalcino DOCG 2019

A$184.00

  • Grape: Sangiovese Grosso 100%

  • Ageing potential: 10 - 15 years

  • Serving temperature and food pairing: Room Temperature. Florentine T-bone cooked on the barbecue

    The nose opens fresh and cool, with aromas of eucalyptus, wild mint and fennel, before the tang of raspberries and pomegranates arrives. The palate brings richer fruit notes of candied cherry and blood orange, but also more of those refreshing herbaceous elements, leaping on the back of athletic tannins and searing acid. - Danielle Callegari, Wine Enthusiast, 96 pts

  • Grape: Sangiovese Grosso 100%

  • Ageing potential: 10 - 15 years

  • Serving temperature and food pairing: Room Temperature. Florentine T-bone cooked on the barbecue

    The nose opens fresh and cool, with aromas of eucalyptus, wild mint and fennel, before the tang of raspberries and pomegranates arrives. The palate brings richer fruit notes of candied cherry and blood orange, but also more of those refreshing herbaceous elements, leaping on the back of athletic tannins and searing acid. - Danielle Callegari, Wine Enthusiast, 96 pts

Fabian and his family have decided to produce their precious Brunello only in the best vintages, listening to nature and helping it to speak freely in their wines, protecting the grape and soil identity. This is why by the end of the ‘80s sustainable energy had been introduced: initially with solar panels for hot water, then – from 2008 – with a photo-voltaic system to make the cellar fully self-sufficient in energy. Today, the estate is not only working with an ecological approach in the cellar, but especially in the vineyards thanks to their biodynamic certification.

In the middle of La Magia’s 52 hectares, lies a jewel – a 15 hectare single parcel of 40 year old Sangiovese vines that is all registered as Brunello. From a considerable distance, a magnificent cherry tree identifies the cru, ‘Ciliegio’. Only a very limited quantity of numbered bottles of this precious Brunello is released and today we will be lucky enough to taste it!