Opulent and rich with a modern twist of espresso and vanilla, Lazzeretti has produced a succulent, soft wine that will age many long years ahead. This expression of Brunello lasts long on the palate thanks to its tones of sweet spice, black cherry, cola and creamy milk chocolate.
— M.L.
(4/1/2011)
Sophisticated, with tertiary aromas of crushed mineral, asphalt, cola, dried mint, wild berry and cassis. On the palate, it’s tight, compact and linear, with a long, polished finish.
— M.L.
(5/1/2012)
Buoyant and fresh with penetrating aromas of red berry, cola, licorice and natural rubber, the bouquet hits the nose in a vertical and direct manner. The wine is firm and textured in the mouth with a thick tannic coating that moves slowly over the palate.
— M.L.
(10/1/2010)
Here is a clean, straightforward Brunello with pretty aromas of wild berry, vanilla, leather, spice and rum cake. It shows a genuine, frank style with a sweet, velvety close.
— M.L.
(5/1/2012)
Sometimes Sangiovese Grosso, depending on the vineyard and the vintage, shows slightly green aromas of dried Mediterranean herbs like bay leaf and rosemary. This Brunello offers a glimpse of that with loads of bright cherry, blackberry and leather at the back. The close is bright and fresh.
— M.L.
(5/1/2013)
Here’s a riserva Brunello that opens with inky, dark concentration and tertiary aromas of graham cracker, dried carob powder and ripe berry fruit. The wine shows a dusty, powdery side that makes it appear older than it really is. Black currant, cured meat and leather appear on the close. Drink now.
— M.L.
(5/1/2013)
This rich expression from the 2005 vintage shows some signs of aging that are evident in its brownish-garnet color and in the wine’s aromas of candied fruit, dried currants, mesquite, cola and licorice. It’s powerful and pleasantly intense in the mouth with bright acidity and silky tannins. Drink now.
— M.L.
(10/1/2010)
Located at the foot of Montalcino, Marco Lazzeretti’s vineyard produces concentrated Brunello highlighted by brilliant notes of almond nut, sweet red fruit, menthol and cedar wood. The tannins are thorny and sharp, so much so that it’s hard to imagine them tamed with time.
— W.E.
(4/1/2006)