Cerbaiola (Salvioni) Brunello di Montalcino

Opened at Beaver Brook. Elegant, well balanced, fresh and vibrant.

Seemed a little reductive. Fresh and lively, red cherries and red fruits. Missing tannins..maybe it was bottle variation.

Notes of camphor, red fruits and berries. Medium weight and grip on the palate. The second bottle was much better than the last.

Leaps our of the glass with lifted, pure cherry fruit layered with dried, woody herbs, sweet tobacco, and warm earth. Lovely interplay between fruit and savoury. Fine but firm tannic structure with great freshness. Long, savoury finish. Still very struted but already more approachable than in 2024 and delicious now. Will continue to improve. Got better and better with more air so worth decanting at this stage. Exactly what I want from Sangiovese, lovely stuff.

44hours after pulling。 No matter how it transforms, "fruit" clearly remains the fundamental character of Salvioni. On the enormous stage constructed by its tannins, acidity, and transparency, there is always an unfolding, lingering echo of cool sweetness and fragrant grace.

It lost some of its youthful charm and liveliness since a year ago. Loved it young, but don’t touch it for a few years now in my opinion.

Slow oxed for roughly five hours, then drank over several hours, both with and without food. This is a medium ruby wine with no sediment. On the nose, I get cherry, rosehips, and a bit of wild spices and herbs. In the mouth, the wine is midweight, with more cherries and rather high acidity. The finish clamps down with some serious tannins. As with many Italian wines, this was so much better with food (the acid and tannin really cut …

Expressive, savoury nose. Aromas of red cherry and dried herbs. Beautiful texture on the palate. Firm but fine grained tannins and vibrant acidity. Very persistent on the savoury finish. Too young, hold.

Scented darkly of blackberry licorice and mint; a tightly organized and fresh impulse of mouthwatering preserves. Blueberry coulis; biltong; cumin; currants. Very ripe tannins with adhesive, cabled contours. Echo audio of Quinta do Infantado Ruby Porto, tbh. Large, juicy, organized on a geological timescale. Chewy, tactile gravity. Trinidad chocolate. Tempting accessibility; and clearly standing in front of the maturation curve. (Updates pending.) ________ Update. 24 hours later: no gain. Superficially, the margins of fruit mass appear weathering, singed, wilting and …

fantastic bottle

Good but this needs years. Sour cherry, tobacco, and a lot of forest floor. I gave it 2 hours but needs a full day to drink now. Fortunately acid and tannins are really perfect so I suspect time is the key.

Smooth, focused and quite balanced. Medium+ acidity and tannin, both good integrated. The tannin surprisingly refined. It delivers sour cherries, cranberries, a hint of licorice, camphor, forest floor and pipe tobacco. Great balance (especially the young age taking into consideration) and aftertaste. Drinking very well at this point, but it do have the structure to develop further. However, it’s not a wine I would save for 10+ years.

Already approachable, although still young. On the palate the wine starts with its typical melting combined with a clear taste of cherry. Afterwards it shows fine tannins and the influence of the wood which is almost a touch bitter. All in all the wine is very harmonic almost burgundian, with a good acidity and length. Very nice.