This was my first thought when I discovered that my quarantine would not be ended, but even extended by a few more days …
This is how it happens, when you have no power over events, just hoping that this evil virus doesn’t spread too much damage and you will finally no more talk about it, definitely.
For this reason, we must survive, and we must do it to the best of our ability: I go down to my cellar well in advance and look for a bottle among my favorite red wines, and I choose this Brunello di Montalcino Poggio Cerrino 2012 signed by Tiezzi.
The Tiezzi winery is a historic winery whose origins date back to the late nineteenth century: just notice that their family ancestor is Professor Riccardo Paccagnini, a pioneer Montalcino agronomist among the pioneers of Brunello who in 1870 produced the first wine labelled “Brunello” and received several awards across the Alps (Paris, Marseille, Bordeaux). Enzo Tiezzi becomes the owner of this company in the early 1980s: he begins with the purchase of Podere Cerrino, then of Podere Cigaleta and finally the historic Podere Soccorso. Even today, with his daughter Monica, they give life to memorable wines from Montalcino area.
The two Brunellos of the house are the Brunello di Montalcino DOCG “Vigna Soccorso”, obtained from the vineyards of the historic farm of the company, and the Brunello di Montalcino DOCG “Poggio Cerrino”, obtained from the vines of an average age of 35 years. Strictly manual pruning, fermentation in wooden vats, aging for 44 months in oak barrels and at least 4 months in the bottle before reaching our tables.
So to summarize, I chose and opened a Brunello that has a lot of history to tell.
But let’s get to the tasting. The color has an intense, bright slightly orange garnet tone, a sign of the years spent waiting before being poured. The nose is the initial scent of ripe fruit, cherries ready for jams, even a little sour cherries under spirit. Then, we move into the undergrowth, earthy and musky notes. And then appear the tertiary notes of spices such as pepper and clove and toasted wood and leather. In the mouth it is warm, soft, extremely long and the tannins are almost no longer felt. It is a decidedly a wine of perfect maturity, which must be treated with respect, it is irrepressible, it is a noble wine with a noble soul.
Needless to say, in order to cope with its very high level of complexity, we need the succulence of a red meat dish: I paired it with a fabulous Piedmontese fillet and grilled aubergines, but if I had to choose I would suggest to pair it with a rich venison dish .
With such nobility, the spirit is raised, I almost forget that I am in forced isolation: at this moment I have other things to think about.