At the beginning of the 1980s Carlo Vittori, who was already a well-known and experienced consultant together with his whole family bought his first piece of landto the south /south west 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, it was farmed by just a few families who cultivated grapes and olives as their ancestors had always done in the past.
Soon however it became apparent that the investment had been a good one, the soil characteristics and the geographical position were excellent.
Today most of the larger producers of Brunello have at least a part of their vineyards in the area around Castelnuovo dell’Abate. While the first ‘Sangiovese Grosso’ vines were growing Carlo Vittori received the ruins of the mill or ‘Molino di Sant’Antimo’ dating from the 1300s, from the Ciacci
family. It is very close to the more famous Romanesque Abbey.
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 Abbey of the first Bishop Paolus.
Tasting Notes: Brilliant ruby red with nuances of garnet. An intense, ample and complex bouquet where tobacco, earthy minerality, red brick dust, clay, touches of toasty coffee, leather and hints of game and roasted meat move to plums, black cherries, red currants and raspberries as the wine opens up. At first impact on the palate, the wine is intense and decisive and gradually softens with dense, young, lively tannins. Structured, powerful and rich with good freshness, balance and elegance. The finish is both mineral and earthy with balsamic notes and a good persistence, finishing with notes of cola and licorice. A Rosso which drinks like a Brunello.
Wine Pairing: Suitable for roasted wild boar if you don’t wish to opt for the more demanding Brunello. More generally it is perfect with game and grilled meat, pork as well as beef. Try also with pappardelle with a hare sauce and roast loin of pork. Also great with brick-oven pizza and red sauce pastas.