Wine Enthusiast 96
"Inviting aromas of ripe wild berry, baking spice and Mediterranean herb are front and center along with a whiff of blue flower. Full bodied and vibrant, the savory palate features ripe Marasca cherry, star anise and nutmeg framed in noble tannins. Bright acidity provides freshness and balance. Give this time to fully develop and you'll be rewarded. Drink 20262046."
Vinous Media 95
"The 2016 Brunello di Montalcino excites the senses with a wonderfully pure and fruity display of wild strawberries, woodland herbs, wet stone and flowery undergrowth. Both savory and sweet, the textures are like silk, with waves of ripe red fruits and spices which give way to salty minerals, licorice, hints of black tea and a coating of fine tannin. While youthfully structured, theres a juicy freshness to be found throughout, creating harmonious balance and symmetry that makes the 2016 Lisini so easy to like already. That said, the best is yet to come."
"Lisini is one of Montalcinos oldest estates and has been owned by the Lisini-Clementi family since the 16th century. Today, it is run by Ludovica Lisini and her cousins Carlo and Lorenzo. After a few moments in the glass, liquorice, chocolate and tobacco begin to permeate. Full yet deftly balanced, layers of grainy tannins are an equal match for the dense, dark fruit. Though ageing is in large oak casks, there is a suggestion of wood with sweet vanillin and mint. I suspect a couple more years in bottle will bring everything into exquisite cohesion. Drinking Window 2023 - 2038"
Wine Spectator 94
"A touch of new oak adds an element of sweetness and spice to this cherry-, plum- and mineral-flavored red, which is lithe, with well-integrated, underlying tannins and a lingering finish. Best from 2023 through 2040. 3,000 cases made, 1,000 cases imported. BS"
100 Sangiovese from the estates massal selection.
Vineyards range from 300 to 350 meters in elevation
Vinification in glass-lined cement tanks with skin contact for 20-26 days.
Aged in 20-52 hectoliter casks for 42 months, followed by 6 to 8 months of bottle age prior to release.
3,000 cases are produced on average each year.
Azienda Agraria LisiniView all from Azienda Agraria Lisini
On staff winemaker Filippo Paoletti, Carlo Baldi Lisini, Ludovica Lisini & Lorenzo Baldi Lisini.
"Lisini is one of Montalcino's historic, reference-point estates."--Antonio Galloni, February 2015
"Boutique winery Lisini makes quintessential Brunellos that perfectly demonstrate their exclusively Sangiovese origins. Given the cult status and high demand of Lisini Brunellos, these bottlings easily put to rest the idea that what people really want is a little Merlot blended into their Brunellos. Rather than overoak, overextract, or overripen, the firm prefers to craft its classic offerings with the denominations tried and true winemaking methods.''--Kerin O'Keefe, Brunello di Montalcino
There are few other estates in Montalcino with roots as deep as Lisini. The Lisini-Clementi family has owned lands in Montalcino since the sixteenth century, and the historic tower and loggia on the property has its beginnings in the 1300s. The first vines were planted here in the 1930s, well before the international craze for the area's wines. And Lisini wasn't just one of the founding members of the consorzio di Brunello in the 1967: The late Elina Lisini, the head of the family until her passing in 2009 was its first and only female president in 1970! Today, the estate totals roughly 150 hectares that surround the ancient farmhouse and winery, and brothers Carlo and Lorenzo, along with cousin Ludovica, continue the traditions of their forebearers. This includes not just the production of wine--which is based entirely on the noble sangiovese grape--but also of olive oil. Their location, in the hills surrounding Sant'Angelo in Colle, in the Southwest corner of Montalcino, are particularly favorable to the cultivation of both sangiovese and olives. Their 20 or so hectares of vineyards are at an average elevation of 350 meters above sea level, and open to the south, towards the Maremma area of Tuscany, making them drier and more ventilated than other locations more landlocked than Lisini.
With the history of the Lisini family running so deep in Montalcino, the current regime saw no other way to produce their wines other than with respect for tradition. This means that only sangiovese is grown, fermentations take place in glass lined cement tanks, and all wines age in large Slavonian oak casks. The winemaking at the estate was guided starting in the 1980s for many years by Franco Bernabei (of Felsina and Fontodi fame) who then trained the current staff enologist Filippo Paoletti. The late Giulio Gambelli (the original "sangiovesista", responsible for many years at Biondi Santi and Soldera, and the creator of Le Pergole Torte), also collaborated with the Lisinis for a while, and current winemaker Filippo counts both of these as important inspirations and influences on his work.