Fattoria La Gerla, Brunello di Montalcino (2012)


This Brunello comes at you the moment you uncork the bottle. The aromas or red berries, licorice, flowers, and herbs evolve with time into more dark and serious aromas of exotic wood and clove. A very accessible Brunello with a silky mouth full of fruit, minerality and a touch of smokiness.

― Ed Sorensen, Cork & Fork


Food Pairing:Red meats, preferably wild game; to serve, store sideways at room temperature at least 24 hours beforehand, cork two hours in advance, decant and serve in decanter.

― From the Winery


Winery:La Gerla was born from the passion of its founder, Sergio Rossi, a successful businessman in advertising and director of three top European branches of a renowned agency, who falls in love with this both bitter and sweet territory and becomes almost a true local loving his vineyards as if they were his children. The estate, which had the typical local name of Colombaio, belonged to the Biondi Santi family which achieved one of the best Brunellos of the area from there at the time. Sergio Rossi bought the land in 1976 and completely restructured it respecting its original environment. Shortly afterward in 1978, he created and marketed the La Gerla brand. Sergio Rossi passed away in July 2011, but what he taught all of us will remain clearly impressed in our memory: in a special way, his great attention to the quality and to detail, which mostly makes the difference in these wines, and his philosophy will continue to be a benchmark to allow us to continue to make exceptional wines.

― From the Winery


Additional information

Ageing Type



Brunello DOCG, Tuscany

Vineyard Detail

Montalcino Hill

Farming Type

Practicing Conventional

Grape Detail


Blend Type

Single Varietal/Vintage


Vittorio Fiore


“After the selection process, the grapes are separated from the stems and sent to ferment in steel vats where they remain on the skins for about two weeks in order to best extract all the noble and fundamental substances for red wine, the polyphenols. This is followed by a series of complex operations intended to aid in the extraction process. At La Gerla, this happens under the constant supervision of the enologist with the goal of preserving a fundamental quality of our wines: elegance. For this reason, from the maceration and the soft pressing, we try to give priority to this aspect that is so recognized and appreciated by our clientele. This cellar is also underground but of a newer construction yet maintains the architectural and structural features which allow for perfect natural ageing (stone walls and natural air circulation). In this cellar, there are big Slavonian oak barrels (50 and 100hl) where Brunello and Rosso age as well as the French oak barriques (Vosge and Allier) where the Birba wine ages. The vat room also houses the bottling, packaging and stock area. A total of 1,700hl of wine can be stored in the stainless steel vats, which are all equipped with the latest in modern technology such as temperature control during fermentation, micro-oxygenation and delestage vats with inverter pumps that delicately move the wines during bottling. There is also a sterilizer and bottling machine in temperature controlled areas and a vacuum corking machine that uses nitrogen to avoid the damaging phenomena of oxidation. For some time, the winery has used a selection table that has facilitated the selection of the best grapes for the finest wines.”
― From the Winery

Type of Wine

Red, Still, Dry

Winery Website



James Suckling 93 pts

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