The Sugarille growing site was already devoted to the cultivation of grapes for wine by the mid-16th century (1541). The name Sugarille (SOO-gah-REEL-leh) is derived from the Latin suber (sughero in Italian), meaning cork oak, possibly because cork trees were found there. Here, in the estate’s top growing site, white rocky soils (poor in nutrients and rich in calcareous clay), excellent drainage, south-western exposure, and ventilation arriving from the Tyrrhenian sea to the west create the ideal conditions for a long-lived, structured expression of Sangiovese Grosso.
The winery uses 100% Sangiovese Grosso grape variety to make this wine. The fermentation process took place in stainless steel vats and the wine is aged in barrique for twelve months (first-, second-, and third- passage casks), and another 12 months in botti (large thirty-year-old casks)
The 2007 Brunello di Montalcino Sugarille is dazzling. Bright, deep red. Higher-toned and more floral on the nose than the Rennina, showing pungent red cherry, marzipan, gingerbread and Asian spice aromas. Dark fruit, tar, licorice and smoke come to life in this dramatic, large-scaled Brunello. Balanced and delicious. Bold and elegant at the same time.
Finishes with very sweet, lush tannins and excellent structure and nerve for a graceful evolution in bottle. This wine will be delicious in a few years but it will continue to develop in complexity for at least 25 years.