Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2012 / 750ml | ≈ $352.49Original CHF 294.95 | vinello.ch ↗ |
2019 Technical Specifications
Alcohol 15.0%
Grape Varieties 100% Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Manual harvest in the second week of October 2019
Fermentation Vessels Open, cone-shaped, temperature-controlled fermenters
Indigenous Yeast Yes
Maceration 32 days
Production Details Grapes were selected manually before and after destemming, followed by spontaneous fermentation without added artificial yeast; maceration used a falling-down system. The wine spent 36 months in oak barrels and 24 months in bottle. Dry extract was 32.6 g/L. The sheet reports total acidity as 5.36 without stating a unit or analytical basis, so it is not proposed as total_acidity_gl. Bottling lot was 523. Recommended serving temperature is 16–17°C.
Tasting Notes Giovanni Neri describes intense youthful colour; graphite, young red fruits, chocolate and tobacco; a multifaceted, vibrant and velvety palate; and a deep, long finish.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.5%
Grape Varieties 100% Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Manual harvest in the second week of October 2018
Fermentation Vessels Open, cone-shaped, temperature-controlled fermenters
Indigenous Yeast Yes
Maceration 32 days
Production Details Grapes were selected manually before and after destemming, followed by spontaneous fermentation without added artificial yeast; maceration used a falling-down system. The wine spent 36 months in oak barrels and 24 months in bottle. Dry extract was 32 g/L. Total acidity is reported as 5.71 without a stated unit or analytical basis, so it is not proposed as total_acidity_gl. Bottling lot was 1121. Recommended serving temperature is 16–17°C.
Tasting Notes Giovanni Neri describes fresh red fruits, spices and graphite; a rich, harmonious palate with elegant, fine structure; and a balanced, precise finish with freshness, persistence and depth.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 15.0%
Grape Varieties 100% Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Manual harvest in the second week of October 2016
Fermentation Vessels Open, cone-shaped, temperature-controlled fermenters
Indigenous Yeast Yes
Maceration 32 days
Production Details Grapes were selected manually before destemming and by optical selector afterward, followed by spontaneous fermentation without added artificial yeast; maceration used a falling-down system. The wine spent 36 months in oak barrels and 24 months in bottle. Dry extract was 32.2 g/L. Total acidity is reported as 6.1 without a stated unit or analytical basis, so it is not proposed as total_acidity_gl. Bottling lot was 520. Recommended serving temperature is 16–17°C.
Tasting Notes The producer describes graphite, cherry, liquorice, small red fruits, balsamic and menthol aromas; a deep, generous palate with vibrant freshness; and a savory, velvety, very long finish.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 15.0%
Grape Varieties 100% Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Manual harvest in the second week of October 2015
Fermentation Vessels Open, cone-shaped, temperature-controlled fermenters
Indigenous Yeast Yes
Maceration 32 days
Production Details Grapes were selected manually before destemming and by optical selector afterward, followed by spontaneous fermentation without added artificial yeast; maceration used a falling-down system. The wine spent 36 months in oak barrels and 24 months in bottle. Dry extract was 33.1 g/L. Total acidity is reported as 6.2 without a stated unit or analytical basis, so it is not proposed as total_acidity_gl. Bottling lot was 919. Recommended serving temperature is 16–17°C.
Tasting Notes The producer describes graphite, red berries, liquorice, chocolate, balsamic and minty notes; aromatic precision and tensile strength; dense, velvety tannins; and purity, density and depth.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 15.0%
Grape Varieties 100% Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Manual harvest between the first and second weeks of October 2013
Fermentation Vessels Open, cone-shaped, temperature-controlled fermenters
Indigenous Yeast Yes
Maceration 32 days
Production Details Grapes were selected manually before destemming and by optical selector afterward, followed by spontaneous fermentation without added artificial yeast; maceration used a falling-down system. The wine spent 36 months in oak barrels and 24 months in bottle. Dry extract was 33.5 g/L. Total acidity is reported as 5.95 without a stated unit or analytical basis, so it is not proposed as total_acidity_gl. Bottling lot was 517. Recommended serving temperature is 16–17°C, and the producer recommends opening the bottle at least three hours in advance.
Tasting Notes The producer describes graphite, young and dark red fruit, chocolate and liquorice; an immense, dense yet elegant palate; integrated smooth tannins; and a persistent finish.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 15.0%
Grape Varieties 100% Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Manual harvest between the end of September and beginning of October 2012
Fermentation Vessels Open, cone-shaped, temperature-controlled fermenters
Indigenous Yeast Yes
Maceration 29 days
Production Details Grapes were selected manually before destemming and by optical selector afterward, followed by spontaneous fermentation without added artificial yeast; maceration used a falling-down system. The wine spent 36 months in oak barrels and 24 months in bottle. Dry extract was 34.8 g/L. Total acidity is reported as 6.2 without a stated unit or analytical basis, so it is not proposed as total_acidity_gl. Bottling lot was 516. Recommended serving temperature is 16–17°C, and the producer recommends opening the bottle three hours in advance.
Tasting Notes The producer describes red fruit, chocolate, liquorice, citrus, smoke and graphite; a long, broad palate; dense yet fine and silky tannins; and an extremely persistent aftertaste.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 15.15%
Grape Varieties 100% Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Manual harvest on October 15–16, 2010
Fermentation Vessels Open, cone-shaped fermenters
Indigenous Yeast Yes
Maceration 32 days
Production Details Natural fermentation and maceration used gravity rather than pumps to move grapes into open cone-shaped fermenters, with a falling-down system. The wine spent 30 months in oak barrels and 30 months in bottle. Dry extract was 33.4 g/L. Total acidity is reported as 6.02 without a stated unit or analytical basis, so it is not proposed as total_acidity_gl. Bottling lot was 914. Recommended serving temperature is 16–17°C; the producer advises opening two to three hours in advance or gently decanting.
Tasting Notes The producer describes violet, ripe black cherry, herbs, balsamic notes, graphite and liquorice; large sweet tannins; harmonious texture; and a very long, sweet finish.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2008 Technical Specifications
Alcohol 15.0%
Grape Varieties 100% Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Manual harvest from October 7–12, 2008
Fermentation Vessels Open, cone-shaped fermenters
Indigenous Yeast Yes
Maceration 29 days
Production Details Natural vinification used gravity rather than pumps to move grapes into open cone-shaped fermenters, with a falling-down system. The wine spent 30 months in oak barrels and 30 months in bottle. Dry extract was 33.70 g/L. Total acidity is reported as 6.2 without a stated unit or analytical basis, so it is not proposed as total_acidity_gl. Bottling lot was L717. Recommended serving temperature is 16–18°C; the producer advises uncorking at least two hours ahead and decanting gently.
Tasting Notes The producer describes red fruit, spices and a characteristic mineral vein, with notable length and depth.
Food Pairing Large meat dishes and aged cheeses; the producer also suggests the wine can be appreciated on its own.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 15.0%
Grape Varieties 100% Sangiovese
Classification Brunello di Montalcino DOCG
Region Brunello di Montalcino
Harvest Dates Manual harvest from October 4–11, 2007
Maceration 27 days
Production Details Maceration and fermentation lasted 27 days. The wine spent 31 months in oak barrels and 30 months in bottle. Dry extract was 34.9 g/L. Total acidity is reported as 6.4 without a stated unit or analytical basis, so it is not proposed as total_acidity_gl. Recommended serving temperature is 16–18°C.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2012 / 1500ml | ≈ $739.17Original CHF 618.50 | vinello.ch ↗ |
| Shop price | 2012 / 750ml | ≈ $352.49Original CHF 294.95 | vinello.ch ↗ |
| Shop price | 2010 / 750ml | ≈ $475.30Original €420.00 | gute-weine.de ↗ |
| Shop price | 2016 / 750ml | ≈ $362.13Original €320.00 | gute-weine.de ↗ |
| Shop price | 2019 / 750ml | ≈ $451.54Original €399.00 | gute-weine.de ↗ |
All 11 shop prices → · Five recent references.
Producer Information
Website
Address
Podere Fiesole - SP 14 Via Traversa dei Monti, KM 31,800, 53024 Montalcino (SI), Italy
Phone
+39 0577 834455
Email
Owner
Giacomo Neri
Cellarmaster
Giacomo Neri, Giovanni Neri