WHY WE LOVE IT
  • BLEND
    Sangiovese
  • ALCOHOL
    12.50%
  • SIZE
    750ml

Brusco, made from 100% Sangiovese, is one of the purest and most vibrant expressions of the grape I have tasted. The wine is bright, energetic and full of flavor and character. In the glass, the wine displays a light, translucent ruby with a garnet rim. Aromas of fresh cherry, strawberry, balsamico and herbs explode from the glass in the most inviting manner. On the palate, Brusco has a lively acidity with vibrant tannins that perfectly frame the wonderful concentration of fruit flavors. The wine is medium-bodied with a rustic charm, yet is still agile, fresh and incredibly easy to drink — you can even enjoy it slightly chilled. This is one of the most versatile and food-friendly Tuscan reds you will ever taste.

TASTING NOTES 

The growing area of Montespertoli never entered into the Chianti Classico consortium, and that’s one reason the area, even as it is so close to Florence, is relatively unknown to Chianti lovers. In the soil there, compared to say Panzano or nearby San Casciano, is mostly clay intermixed with porous limestone (tufo), rather than clay with mixed with pebbles and gravel.  Wines from Montespertoli tend to be ready for drinking right after fermentation: tannins, acid, and extract are in balance after malolactic to give fresh, and slightly balsamic wines (eucalyptus is a common note as well). These wines also have modest levels of acidity and tannins, yet high extract (circa 30 gr/l at 12.5% compared to say normal of 25) that gives the wines a balsamic nose and mouthfeel.

THE STORY TO KNOW

Maiano is certified organic, and family owned historic property in Chianti, where they source their daily drinking ‘Brusco’ Sangiovese fermented in big cement tanks, and that same wine in a keg.   The estate is the classic Tuscan postcard: 55 hectares of gentle rolling hills of vine (the so called colline dolci), interspersed with Cypress tress and olive grooves, and an agroturismo that serves up local food and provides lodging.