Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2023 / 750ml | ≈ $28.15Original €25.00 | gute-weine.de ↗ |
2024 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Sangiovese
Classification Rosso di Montalcino DOC
Region Rosso di Montalcino
Fermentation Vessels Conical steel vats at controlled temperature
Natural Yeast Yes
Maceration 18 days
Production Details Bunches are selected manually, destemmed and optically sorted before spontaneous fermentation without added yeast; maceration, assisted by frequent pressing, takes place for 18 days in temperature-controlled conical steel vats. The wine spends 12 months in wood. Dry extract is 32.8 g/L, total acidity is reported as 6.30 without a stated unit or analytical basis, bottling lot is 126, and recommended service temperature is 16–17°C. Harvest timing is internally inconsistent: the vintage narrative says harvesting began in the third week of September and ended in late October, while the harvest field says manual harvesting in the second week of September.
Tasting Notes Giovanni Neri producer note: youthful vibrant red; fresh red fruit and floral aromas; full-bodied, rich and elegant palate; dense tannic structure; lingering pleasant finish.
2023 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Sangiovese
Classification Rosso di Montalcino DOC
Region Rosso di Montalcino
Fermentation Vessels Conical steel vats at controlled temperature
Natural Yeast Yes
Maceration 18 days
Production Details Bunches are selected manually, destemmed and optically sorted before spontaneous fermentation without added yeast; maceration, assisted by frequent pressing, takes place for 18 days in temperature-controlled conical steel vats. The wine spends 12 months in wood. Dry extract is 30.9 g/L, total acidity is reported as 5.31 without a stated unit or analytical basis, bottling lot is 924, and recommended service temperature is 16–17°C. Harvest timing is internally inconsistent: the vintage narrative says harvesting started in the third week of September, while the harvest field says manual harvesting in the second week.
Tasting Notes Giovanni Neri producer note: lively young ruby red; expressive floral nose; small red berries, tobacco and sweet spices; fine, delicate and balanced palate; silky, enveloping finish.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Sangiovese
Classification Rosso di Montalcino DOC
Region Rosso di Montalcino
Harvest Dates Harvest began during the first ten days of September; the technical harvest field describes manual harvesting in the second week of September.
Fermentation Vessels Conical steel vats at controlled temperature
Natural Yeast Yes
Maceration 18 days
Production Details Bunches are selected manually, destemmed and optically sorted before spontaneous fermentation without added yeast; maceration, assisted by frequent pressing, takes place for 18 days in temperature-controlled conical steel vats. The wine spends 12 months in wood. Dry extract is 30.9 g/L, total acidity is reported as 5.31 without a stated unit or analytical basis, bottling lot is 1123, and recommended service temperature is 16–17°C.
Tasting Notes Giovanni Neri producer note: young lively red; small red fruits and spices; refined and round palate; balanced tannins and acidity; finesse and complexity.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.5%
Grape Varieties 100% Sangiovese
Classification Rosso di Montalcino DOC
Region Rosso di Montalcino
Harvest Dates Harvest began in the second week of September; picking was manual.
Fermentation Vessels Conical steel vats at controlled temperature
Natural Yeast Yes
Maceration 18 days
Production Details Grapes undergo manual selection, destemming and optical sorting before spontaneous fermentation without added yeast; maceration, assisted by frequent pressing, takes place for 18 days in temperature-controlled conical steel vats. The wine spends 12 months in wood. Dry extract is 32 g/L, total acidity is reported as 5.22 without a stated unit or analytical basis, bottling lot is 922, and recommended service temperature is 16–17°C.
Tasting Notes Giovanni Neri producer note: intense lively red; concentrated young red fruit, spices and cherries; round, enveloping and full palate; sweet fruity finish balanced by acidity.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.5%
Grape Varieties 100% Sangiovese
Classification Rosso di Montalcino DOC
Region Rosso di Montalcino
Harvest Dates Manual harvest in the first week of September.
Fermentation Vessels Conical steel vats at controlled temperature
Natural Yeast Yes
Maceration 18 days
Production Details Grapes undergo manual selection, destemming and optical sorting before spontaneous fermentation without added yeast; maceration, assisted by frequent pressing, takes place for 18 days in temperature-controlled conical steel vats. The vintage-specific technical field reports 15 months in oak barrels, while the generic introduction on the same page says 12 months in wood. Dry extract is 30.1 g/L, total acidity is reported as 5.7 without a stated unit or analytical basis, bottling lot is 120, and recommended service temperature is 16–17°C.
Tasting Notes Giovanni Neri producer note: bright intense red; berries, cherry and raspberry; seductive, rich and full palate; salty balanced finish supported by acidity.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Sangiovese
Classification Rosso di Montalcino DOC
Region Rosso di Montalcino
Harvest Dates Manual harvest in the second week of September.
Fermentation Vessels Conical steel vats at controlled temperature
Natural Yeast Yes
Maceration 18 days
Production Details Grapes undergo manual selection, destemming and optical sorting before spontaneous fermentation without added yeast; maceration, assisted by frequent pressing, takes place for 18 days in temperature-controlled conical steel vats. The vintage-specific technical field reports 18 months in oak barrels, while the generic introduction on the same page says 12 months in wood. Dry extract is 30 g/L, total acidity is reported as 5.3 without a stated unit or analytical basis, bottling lot is 518, and recommended service temperature is 16–17°C.
Tasting Notes Giovanni Neri producer note: cherry-led fruit bouquet; soft elegant tannins; long elegant finish; approachable early with capacity for bottle evolution.
Sources: www.casanovadineri.wine ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2023 / 750ml | ≈ $28.15Original €25.00 | gute-weine.de ↗ |
| Shop price | 2023 / 750ml | ≈ $38.02Original CHF 31.50 | boucherville.ch ↗ |
| Shop price | 2016 / 375ml | CHF 17.12Recorded amount · package unit unverified | vinpark.ch ↗ |
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