Molino di Sant’Antimo
In the early 1980s Carlo Vittori, already a well-known and experienced winemaker bought his first piece of land to the south of Montalcino close to the hamlet of Castelnuovo dell’Abate.
At the time Carlo Vittori was quite a pioneer because the land in this area was more or less abandoned and was farmed by just a few families who cultivated grapes and olives in the tradition of their ancestors. It soon became apparent that the investment had been a good one as the soil characteristics and the geographical conditions were excellent.
Today most of the larger producers of Brunello have at least some of their vineyards in the area around Castelnuovo dell’Abate. While the first ‘Sangiovese Grosso’ vines were growing, Carlo Vittori acquired the ruins of the mill, ‘Molino di Sant’Antimo,’ dating from the 1300s, from the Ciacci family. After some research, the long restoration work began to preserve the former characteristics of the building and its historical value. It seemed natural that the farm should take its name from the mill, and that the logo and labels should originate in the seal found at the nearby Abbey of the first Bishop Paolus. In the same period Carlo Vittori met the artist Sandro Chia for the first time so when the artist decided to purchase the ‘Castello di Romitorio’ for the production of Brunello and as his home in Italy, Carlo Vittori took on the restoration and development of the castle and its land. He directed it down the same long and ambitious road as the family farm. Today both the image and products, thanks to much hard work, have an international reputation. By the early 1990s, the ’Azienda Molino di Sant’Antimo’ had about 30 hectares of land, half cultivated with olives and vines and the rest consisting of the surrounding woodland and Mediterranean bush. At the beginning of the new century, as always with his family, Carlo Vittori put the finishing touches to the restoration of ‘Podernuovo ai Campi’ a traditional farmhouse dating from the 1800s surrounded by adult vines. This is now both the headquarters of the business and the family home.
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Brunello di Montalcino 2008
Raw spice, cola, dark fruit, leath¬er and tobacco open the bouquet of this Brunello from one of the sunniest sides of the Montalcino denomina¬tion. Savory notes of cured meat and even a touch of campfire give the wine a dusty, but elegant feel on the close.
91 Points, Wine Enthusiast, May 2013
Lacklustre deep ruby with orange rim. Slow to emerge on the nose. Brooding and quite closed. Refreshing acidity and compact, chewy tannin, but reluctant to show anything else. Very young but great length bodes well for the future.
17/20, Jancis Robinson’s Purple Pages, January 16, 2013
Brunello di Montalcino Riserva 2006
Linear, focused and bright, with rich, fleshy fruit in the form of cherry, blackberry and spiced plum cake. This is a fleshy pretty wine with an elegant mouthfeel.
93 Points, Wine Enthusiast, May 2012
Wonderful aromas of flowers and dark berries. Subtle and enticing. Full-bodied, with fine tannins and a delicately fruity finish. Drink now.
92 Points, James Suckling
label / tech sheet
Brunello di Montalcino Riserva 2007
This riserva shows bright cherry fruit and enough natural freshness to guarantee successful cellar aging. Prune, plum, spice and leather give way to dark concentration and richness. On the close, the wine delivers loads of cherry, licorice and menthol nuances. Massanois Imports. —M.L.
94 Points, Wine Enthusiast, May 2013
Rosso di Montalcino 2010
An intense, ample and complex bouquet goes from kirsch liqueur to fresh plums followed by tobacco, earthy minerality and roasted meat. As the wine opens up, it releases aromas of red currants and raspberries, with touches of toasty coffee, leather and a hint of game. Balanced and persistent. At fi rst impact, the wine is intense and decisive and gradually softens with dense, young, lively tannins. Structured, powerful and rich with good freshness. Well-balanced and elegant, fl avors mimic the nose with hints of tobacco and fruits, including black currants and fruit preserves. Mineral, earthy notes become more balsamic. Good persistence finishes in notes of cola and licorice.
A beautiful liquid iteration of balance. It takes some time in the decanter to strut its stuff, but when it does, it fills the glass with aromas of red brick dust, clay, black cherries and red fruits. Soave on the tongue, with energetic acids, bright berry flavors, and dried basil notes taking flight on the midpalate. Medium-bodied, with a dry finish. Fantastic with brick-oven pizza and red-sauce pastas. A beautiful wine. 14% alc. Drink now-2015.
90 Points, Sonoma Wine Journal
label / tech sheet