La Gerla, Brunello di Montalcino Riserva gli Angeli, 2012 October_Reductions fermenting with indigenous yeasts

fermenting with indigenous yeasts

and the winemaking is unbendingly traditional: long fermentations

with bright acidity that sharpens the fruit and highlights a backbone of minerality

This isn’t rustic Taurasi

so its reds fly under the radar

La Gerla, Brunello di Montalcino Riserva gli Angeli, 2012 October_Reductions fermenting with indigenous yeastsThis is Sangiovese off land that used to be Biondi Santi's: when Tancredi Biondi Santi's holdings were divided among his children in the early 1970s, one daughter sold her inheritance to a Milanese advertising executive named Sergio Rossi, and it became La Gerla. Gli Angeli is the estate's first cru and the source of its Riserva just over two hectares of the oldest vines on the Canalicchio slope, planted from 1965, on lean marl and limestone soil