Fossacolle Brunello di Montalcino DOCG reveals a deep ruby red hue and is abundant in aroma, featuring scents of ripe, dried red berry fruits and blood orange.  It offers remarkable complexity on the palate, boasting fruit and spicy notes.  Intrinsic tannins are unmistakable, with a silky and enduring quality.  The wine is a great balance of elegance, complexity, and has the potential to become even more nuanced with time spent in the bottle.

Critic Review

Decanter Magazine: 92Pts
Drinking Window: 2022 - 2027

"Milk chocolate, dry cherries and black pepper on the nose. Round palate with ripe red forest fruits and jammy blackberry undertones. Stunning juicy core and long smoked finish."
Andrea Briccarello, Michael Garner, Ben Robson

Jancisrobinson.com: 17/20
Drinking Window: 2021 - 2028

"Lustrous mid ruby. A sense of density on the nose but otherwise quite closed. Cherry and fresh mint notes on the palate. Finely concentrated and sweet and ripe and with attractive grip of chewy tannins. Quite approachable already."
Walter Speller

About the Producer

This estate has four hectares of vineyards, 2.5 of which are destined for Brunello and the rest for Rosso di Montalcino. The estate is situated in Tavernelle, to the north of Argiano and to the west of Pieve di Santa Restituta. It is in south-central Montalcino. Owned by Sergio Marchetti, whose family has been there since the 1700s, the wines are now made by his son-in-law, Adriano Bambagioni, with help from his son, Stefano. Adriano learned his trade during the 10 years he worked with Giacomo Tachis and this comes across in the supple tannins of the Brunello.

Vineyard and Winery

Vines are grown in 300m altitude vineyards that face south, with strong soils of clay and limestone. Initially planted in 1984, vines are cultivated with a spur cordon method, comprising approximately 4,000 vines per hectare.

Cold pre-fermentation maceration took place for 16-20 days in stainless-steel tanks with two pump overs performed every day. Fermentation was carried out at temperatures of 30-32°C for 25 days, with natural yeasts in the first part and selected yeasts for the second part. Malolactic fermentation took place in cement vats. The wine aged for two years in a combination of used French and Slavonian oak, with barrels ranging from 225 litre to 25 hectolitre in size. After the oak ageing, the final blend spent a further year in cement tanks followed by eight months in bottle before release.