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Molino di Sant'Antimo

Tuscany (Italy)


Wines Reviewed: 6
Average Score: ✧✧✧
 

Asso 2005 Asso 2005
Brunello di Montalcino 2001 Brunello di Montalcino 2001
Chianti Colli Senesi 2005 Chianti Colli Senesi 2005
Morellino di Scansano 2005 Morellino di Scansano 2005
Rosso di Montalcino 2004 Rosso di Montalcino 2004
Sant'Antimo Cabernet Sauvignon 2004 Sant'Antimo Cabernet Sauvignon 2004



List of Producers (M)





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  Asso 2005, Molino di Sant'Antimo (Italy)  

Asso 2005

Molino di Sant'Antimo (Italy)

(Tuscany)
Sangiovese
Red Wine Red Wine Score: ✧✧

(Tuscany) This wine shows a brilliant ruby red color and nuances of ruby red, moderate transparency. The nose denotes intense, clean and pleasing aromas which start with hints of plum, black cherry and raspberry followed by aromas of violet, blueberry and cyclamen. The mouth has good correspondence to the nose, a slightly tannic attack and pleasing crispness, however balanced by alcohol, good body, intense flavors. The finish is pretty persistent with flavors of plum and raspberry. Asso ages for 3 months in steel tanks.

Alcohol: 12.5%

Stuffed pasta, Sauteed meat, Roasted white meat

Suggested glass Bodied or Mature Red Wines 18 °C
(64 °F)
(Bodied or Mature Red Wines)

April 2007



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  Brunello di Montalcino 2001, Molino di Sant'Antimo (Italy)

Brunello di Montalcino 2001

Molino di Sant'Antimo (Italy)

Brunello di Montalcino (Tuscany)
Sangiovese Grosso
Red Wine Red Wine Score: ✧✧✧✧

Brunello di Montalcino (Tuscany) This Brunello di Montalcino shows a brilliant ruby red color and nuances of garnet red, moderate transparency. The nose reveals intense, clean, pleasing and refined aromas that start with hints of black cherry and plum followed by aromas of violet, vanilla, raspberry, tobacco, licorice, chocolate, cinnamon, mace and menthol. The mouth has good correspondence to the nose, a tannic attack and however balanced by alcohol, full body, intense flavors. The finish is persistent with flavors of black cherry and plum. This Brunello di Montalcino ages for 3 months in cask followed by 6 months of aging in bottle.

Alcohol: 13.5%

Game, Roasted meat, Braised and stewed meat, Hard cheese

Suggested glass Full Bodied and Very Mature Red Wines 18 °C
(64 °F)
(Full Bodied and Very Mature Red Wines)

Issue 52, May 2007



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  Chianti Colli Senesi 2005, Molino di Sant'Antimo (Italy)  

Chianti Colli Senesi 2005

Molino di Sant'Antimo (Italy)

Chianti Colli Senesi (Tuscany)
Sangiovese (90%), Canaiolo Nero (10%)
Red Wine Red Wine Score: ✧✧

Chianti Colli Senesi (Tuscany) This Chianti Colli Senesi shows a brilliant ruby red color and nuances of ruby red, moderate transparency. The nose reveals intense, clean and pleasing aromas which start with hints of black cherry and plum followed by aromas of blueberry, violet, raspberry and cyclamen. The mouth has good correspondence to the nose, a slightly tannic attack and pleasing crispness, however balanced by alcohol, good body, intense flavors. The finish is pretty persistent with flavors of black cherry and raspberry. This wine ages for few months in barrique.

Alcohol: 13%

Pasta with mushrooms, Sauteed meat, Roasted white meat

Suggested glass Bodied or Mature Red Wines 17 °C
(62 °F)
(Bodied or Mature Red Wines)

April 2007



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  Morellino di Scansano 2005, Molino di Sant'Antimo (Italy)  

Morellino di Scansano 2005

Molino di Sant'Antimo (Italy)

Morellino di Scansano (Tuscany)
Sangiovese (90%), Cabernet Sauvignon (5%), Syrah (5%)
Red Wine Red Wine Score: ✧✧✧

Morellino di Scansano (Tuscany) This Morellino di Scansano shows a brilliant ruby red color and nuances of ruby red, moderate transparency. The nose denotes intense, clean and pleasing aromas that start with hints of black cherry, plum and violet followed by aromas of blueberry, raspberry and cyclamen. The mouth has good correspondence to the nose, a tannic attack and however balanced by alcohol, good body, intense flavors. The finish is persistent with flavors of black cherry and plum. This Morellino di Scansano ages in steel tanks.

Alcohol: 13%

Broiled meat and barbecue, Stewed meat with mushrooms, Roasted meat

Suggested glass Bodied or Mature Red Wines 17 °C
(62 °F)
(Bodied or Mature Red Wines)

April 2007



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  Rosso di Montalcino 2004, Molino di Sant'Antimo (Italy)  

Rosso di Montalcino 2004

Molino di Sant'Antimo (Italy)

Rosso di Montalcino (Tuscany)
Sangiovese Grosso
Red Wine Red Wine Score: ✧✧✧

Rosso di Montalcino (Tuscany) This wine shows a brilliant ruby red color and nuances of garnet red, moderate transparency. The nose denotes intense, clean and pleasing aromas that start with hints of plum and black cherry followed by aromas of violet, blueberry, vanilla and carob. The mouth has good correspondence to the nose, a slightly tannic attack and however balanced by alcohol, good body, intense flavors. The finish is persistent with flavors of plum and black cherry. This Rosso di Montalcino ages for 1 year in cask.

Alcohol: 13%

Pasta with meat, Sauteed meat, Stewed meat

Suggested glass Bodied or Mature Red Wines 18 °C
(64 °F)
(Bodied or Mature Red Wines)

April 2007



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  Sant'Antimo Cabernet Sauvignon 2004, Molino di Sant'Antimo (Italy)

Sant'Antimo Cabernet Sauvignon 2004

Molino di Sant'Antimo (Italy)

Sant'Antimo (Tuscany)
Cabernet Sauvignon
Red Wine Red Wine Score: ✧✧✧✧

Sant'Antimo (Tuscany) This wine shows a brilliant ruby red color and nuances of ruby red, moderate transparency. The nose denotes intense, clean, pleasing and refined aromas that start with hints of plum, black currant and black cherry followed by aromas of blueberry, violet, vanilla, bell pepper, cinnamon and menthol. The mouth has good correspondence to the nose, a tannic attack and pleasing roundness, however balanced by alcohol, good body, intense flavors. The finish is persistent with flavors of plum, black cherry and black currant. Sant'Antimo Cabernet Sauvignon ages for 2 months in barrique.

Alcohol: 13%

Broiled meat and barbecue, Roasted meat, Stewed meat with mushrooms

Suggested glass Full Bodied and Very Mature Red Wines 18 °C
(64 °F)
(Full Bodied and Very Mature Red Wines)

Issue 52, May 2007


List of Producers (M)








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