La Gerla, Brunello di Montalcino Riserva gli Angeli, 2012 October_Reductions then spontaneous fermentation in stainless

then spontaneous fermentation in stainless steel with only indigenous yeast — no oak

contributes bluish-gray marls producing wines with delicate violet aftertones

adding layers of intrigue

so its reds fly under the radar

fermenting with indigenous yeasts

La Gerla, Brunello di Montalcino Riserva gli Angeli, 2012 October_Reductions then spontaneous fermentation in stainlessThis is Sangiovese off land that used to be Biondi Santi's: when Tancredi Biondi Santi's holdings were divided among his children in the early 1970s, one daughter sold her inheritance to a Milanese advertising executive named Sergio Rossi, and it became La Gerla. Gli Angeli is the estate's first cru and the source of its Riserva just over two hectares of the oldest vines on the Canalicchio slope, planted from 1965, on lean marl and limestone soil