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Tasting Notes
Medium-plus bodied with black and red cherry fruit and complex notes of sage, rose, forest floor, mineral, anise, and cedar that linger in the layered finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
A beautiful expression of Sangiovese and Brunello's uinique terroir.
GRAPE VARIETAL(S)
Sangiovese
100%San-Joe-VAY-say
Sangiovese is grown throughout Central Italy, but is most famous for Brunello Di Montalcino and Chianti Classico in Tuscany. While historically the quality of Sangiovese wines was variable, the best wines are influenced by terroir and low yields. At its best, it makes some of some of Italy’s best wines. It performs particularly well on limestone soils at higher altitudes yielding elegant age-worthy Tone & Backbone wines with a complex combination of red fruit, earth, and minerals.
Canalicchio Di Sopra is a 3rd generation 60 hectare estate on the northeast side of the Montalcino designated as a world heritage site by UNESCO. The first bottle of Canalicchio di Sopra Brunello di Montalcino was produced in 1966. In 1967, Canalicchio di Sopra was one of the twelve founders of the Consorzio del Vino Brunello di Montalcino.
Canalicchio Di Sopra focuses on only one grape, Sangiovese, which is the sole grape allowed in Brunello di Montalcino. Their focus is expressing the individuality and nuances of their different crus, Calalicchio and Montosoli, and the terroir of their estate.
Each cru has different terrain, exposure, and microclimate, making each vineyard unique. The hallmark of Canalicchio wines are their intensity, elegance, structure, and minerality, continuing a legacy of quality that has been passed down for generations.
Red Cherry
Forest Floor
Sage
