Gorelli Brunello di Montalcino 2021

Why is this Wine so Yummy?

About

The Gorelli company is a small star that shines on the Montalcino hill.

Gorelli is one of newest wineries in Montalcino but owner/winemaker Giuseppe Gorelli is no newcomer to the region. Born and bred in Montalcino, Giuseppe worked with the grand master of Sangiovese, Giulio Gambelli, at the Consorzio di Brunello di Montalcino for fifteen years before returning to his family’s winery, Due Portine. He then went on to establish the renowned Le Potazzine. In 2017 he struck out on his own and leased six hectares north of the town centre.

“I had set myself a date, 2018. Everything fell into place in the right way, the architect of my restart was Maurizio Lambardi (also a wine producer in Montalcino ed) from whom I took over the leased land”.

In addition to the 6 hectares of vineyards Gorelli has approximately 400 olive trees from which the superfine extra virgin olive oil “Made in Montalcino” is born.

The Gorelli company has clear ideas, the years of work behind it have led to a precise philosophy both in the vineyard and in the cellar.

“My theory is extremely simple both in the fermentation phase and in the refinement phase. Quality is made in the vineyard and I must say that these, thanks to Lambardi, were really well kept. The result is characterized by naturalness with wines that have their distinctive traits in finesse and elegance. Let us not forget – adds Gorelli – that Rosso di Montalcino is not a trivial product either”.

Obviously there is no shortage of projects and innovations for the future, pending the debut on the market, in 2023, of Brunello di Montalcino.

“I have started making an IGT which will be released in January-February next year. It is always Sangiovese but fermented with 30% stalks, just as it was once done. And in the best vintages, in the future, I already have in mind to produce Brunello Riserva”.

In the Vineyard

Gorelli has leased 6ha north of the town centre comprised of 1.10 hectares for Brunello, 2.2 for Rosso di Montalcino and 3 for IGT Toscana. The vineyards, in the coolest part of the DOCG (dare we say sub zone!) at an altitude of 340 metres and facing north east, yield refined and beautifully perfumed Sangiovese.

In the Winery

In the cantina Giuseppe uses ambient yeasts, long macerations of between 30-35 days for both Rosso and Brunello and the oak is mostly Slavonian, with various sizes from both Garbellotto and Pauscha. Rosso di Montalcino ferments half in cask and half in stainless steel and is aged for ten months in cask. Brunello is fermented only in cask and aged for forty months. Both wines are bottled unfined and unfiltered. These are classic Montalcino wines at their finest with laser like purity. All the markers of great Sangiovese (red cherry, berry, floral and mineral/earth notes) are in detail, the palate juicy and complex driven by more by finesse and elegance over power.

Where in the World is Gorelli?