Wine Spectator 93
"Offers plenty of underbrush, eucalyptus, juniper and sage flavors, with animal and mineral elements. The texture is smooth, balanced by lively yet refined acidity and firm tannins at the end. Best from 2018 through 2030. 1,500 cases imported.—B.S."

James Suckling 90
"Very spicy with earth, dried fruit and leather aromas and flavors. Full body and very ripe. Raisin and dark chocolate undertones. Alcohol shows a little but delicious. From organically grown grapes. Drink or hold."

Wine Information:
Harvest occurs during the first two weeks of October. After fermentation, the wine ages for two years in a combination of 90% 20HL barrels and 10% barriques. It is then aged for a period of time in bottle before release.

About the winery:
The La Serena estate has belonged to the Mantengoli family since the 1930s, but they did not start making wine until 1988, when brothers Andrea & Marcello entered the family business. What began as a one-hectare farm has since grown into nine hectares, with about six of those under vine, dedicated exclusively to Sangiovese for Brunello and Rosso di Montalcino.

The zone of production, Torrenieri, is in the northeast corner of Montalcino at about 400 meters above sea level. The soil here is similar to the Pertimali/Montosoli Cru areas, but is slightly less compact, providing wines with structure but perhaps more approachability in their youth than their neighbors. With Enologist Paolo Caciorgna at the helm, the estate is in great hands.

Vineyard Practices: La Serena practices organic and biodynamic viticulture. Grass is grown between the rows, and beneficial insects have been introduced to the property. After harvest, the vine shoots are collected and composted to be used as organic fertilizer. There is absolutely no usage of chemical herbicides or fertilizers.

Farming Practice: Practicing Organic