Castello Tricerchi, Brunello Royalty
This summer I had the chance to visit Tuscany. It had been a dream of mine for many years, but especially since learning about the region while studying for my CSW (Certified Specialist of Wine) Exam. Previously being mostly a white drinker, I really enjoyed tasting my way through the various wine regions of the world and deciding what my red wine taste profile was. Suffice it say, I fell in love with Italian reds, more specifically, Brunello di Montalcino. So when planning our trip, I knew that Montalcino was on the visit list and a winery specializing in Brunello was a must!
We booked a castle tour, lunch and Brunello tasting at Castello Tricerchi, which is named after the Tricerchi Family crest of 3 circles and stands, since 1441, in the rolling hills of Siena, below the mountain-top town of Montalcino. Driving up the tree-lined driveway, gravel crunching under our tires, acres of rolling hillside vines basking in the summer sun, and Castello Tricerchi standing proudly at the hillcrest, I knew we were in for a treat.
As we walked the castle grounds learning about its rich history, as a family castle and a respite for those on pilgrimage to Rome, (Click to learn more: https://castellotricerchi.com/famiglia-e-castello/), I was struck by the timelessness of such a place, the beauty of the surrounding land, and the sophisticated simplicity of centuries old wine-making capabilities. Giant modern fermentation tanks were stationed in an ancient stone walled cellar, only temperature-controlled by the insulation of the stone walls themselves. It was 85 degrees outside and only 60 degrees inside the fermentation room. Giant oak barrels were stored in a separate but similar room…the main difference being lower ceilings and the dank, oaky aroma wafting through the cool, but slightly humid, air. At the end of the tour we were treated to a front-row view of their bottling process. (see Wino’s insta page for a vid: @winobottleclub)
The lunch and tasting were set in in The Hall of the Guard, an upstairs room of the castle with warm summer breezes wafting through open, screenless windows. Abundant Apertivi of prosciutto wrapped melon, pate-filled pastry, and an array of breads, cheeses and olives sat waiting for us on our shared farm table. Our host poured us each a glass of IULI’O IGP Tuscany. A 100% Sangiovese, elegant ruby red wine with cherry notes and a hint of spice, complimented our bites perfectly.
Next we were treated to a Rosso di Montalcino, a DOC 100% Sangiovese wine. The increased density and elegant tannins were meant to pair nicely with our tomato basil crostini.
Then came the star of the show. A 2018 Brunello di Montalcino, DOCG. This Brunello carried complex notes of cherry, tobacco and chocolate with more subtle notes of spice. While I would typically serve a Brunello with red meat, it’s smooth tannins, balanced acidity and a long harmonious finish softened and rounded out the fresh, acidic red sauce over bucatini.