Three litres from a year of extremes, rated 97 by Wine Enthusiast. Four bottles under a single cork — and we have one. A bottle that will outlive the vintage in which it was made.
Bright ruby with garnet reflections. The nose gives crushed mint and pressed rose, perfumed berry, violets and medicinal herbs, with sweet smoke and clove beneath. Taut and precise on the palate, with dusty black cherry, a tart citrus edge and velvet tannins. From three litres the wine lags far behind the bottle: where that is ready now, this is still a young Brunello with a closed nose and a structure that announces itself first. This format counts in decades, not years. Open from 2030, and then with a decanter and plenty of time. Serve around 18 degrees, with game or roast red meat.
In Montalcino, grandparents call their granddaughters potazzine, after the small, brightly coloured birds of the Tuscan countryside. That is what their grandmother called Viola and Sofia, the daughters of owner Gigliola Giannetti — and the estate grew in step with them: Viola was born in 1993, the founding year, and when Sofia arrived in 1996 two more hectares took the total to five.
The Brunello is made traditionally here: a spontaneous fermentation of thirty to thirty-five days on the estate's own wild yeasts, without temperature control, followed by forty months in casks of 30 and 50 hectolitres of Slavonian oak from Garbellotto. Unfiltered.
Five hectares, 35,000 bottles a year, and a single example of this format among them. It does not get rarer.
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