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Incredible balance, length and elegance. A real beauty
In the exceptionally balanced 2019 vintage, Brunello di Montalcino "Ugolforte" strikes that rare chord between opulence and elegance, each sip a well-rehearsed duet of richness and restraint. The nose is a lavish introduction, laed with rosewood and ripe cherries, backed by lush blackberry. On the palate, the wine makes a vivid entrance, juicy and plush, with waves of wild berries, sour cherry, warm spices, and a hint of balsamic herbs weaving through a velvety texture. Finely tuned tannins and the hallmark Sangiovese acidity hold it steady, guiding you to a lingering, harmonious finish that’s as warm as it is refined.
Oak aging: 30 months
"Mid to deep ruby. Subdued but complex cherry nose and with the merest hint of cigar box. Juicy, tangy cherry that at the same time is concentrated and with ripe, deep, chewy tannins. Great balance and length." Jancis Robinson
"There is deep black fruit and black plum on the San Giorgio 2019 Brunello di Montalcino Ugolforte. although it takes a little patience to get there. The wine is restrained or closed initially, and it's hard to draw anything out for the first 15 minutes or so after the bottle is opened. Once it gets going, you are treated to sweet cherry, redwood, almond biscotti and dried rose potpourri." Wine Advocate
"Cherry and berry aromas with hints of sandalwood follow through to a medium body with integrated tannins that are fine and focused. Silky texture. Delicious finish. Very elegant with nice structure." James Suckling
"Vibrant acidity and refined tannins seep into the fabric of this round red, which is laced with cherry, raspberry and floral aromas and flavors. Mineral and underbrush accents add depth as this plays out on the long, dusty finish." Wine Spectator
International Ratings:
Wine Spectator 95/100
James Suckling 94/100
Jancis Robinson 17++/20
Wine Advocate 92/100
Food pairing suggestions:
A structed but elegant wines that can handle powerful dishes such as grilled meats, mild game dishes and poultry. Can also work with stews and hard cheeses.
Cellaring potential :
2024 - 2045
