Pieve Santa Restituta
(Gaja) Brunello di Montalcino "Sugarille" 2006
(Tuscany, Italy) 750mL - [WA 95] [WS 94] [VM 93]

About the Winery:

Pieve Santa Restituta is GAJA's estate in Montalcino, purchased in 1994. It is the family's first expansion outside the Barbaresco and Barolo areas since its establishment in 1859. Since 1994 several redevelopment works have been carried out in the vineyards to transform the vine growing methods in line with GAJA’s winemaking philosophy. The name of the winery derives from the ancient Pieve (church) situated in the middle of the estate, whose foundations date back to the 4th century AD. The labels chosen for the wines pay tribute to the Pieve and recall the typical colors of the Gaja family, i.e. black and white. Wine has been made here since the 12th century.
Santa Restituta is the patron saint of the island of Ischia, off the coast of Naples, where she was miraculously delivered from her pagan torturers who had planned to kill her at sea.
The labels chosen for the wines pay tribute to the Pieve and recall the typical colors of the Gaja family, the iconic black and white. Pieve Santa Restituta produces three Brunello di Montalcino wines: Rennina, Sugarille and Brunello di Montalcino.
The estate spans 86 acres under vines. Vineyards are located in a particularly privileged position, facing south and southwest, and the estate has an altitude ranging from 1,050 to 1,150 feet above sea level. The hills, of the Eocene age and facing the sea, are characterized by an extremely windy, dry and bright microclimate, preventing damp stagnation and allowing full grape ripening.
Pieve Santa Restituta combines traditional Tuscan winemaking methods with modern techniques to enhance the expression of the Sangiovese grape and the unique terroir of Montalcino.
The wines are typically aged in a mix of new oak casks and older vessels, allowing for both the preservation of fruit character and the development of complex tertiary notes.
The estate pays close attention to vineyard management and the specific characteristics of their vineyards, aiming to express the distinctiveness of the Montalcino terroir in their wines.

About the Wine:

Sugarille is the name given to the parish estate, as a result of the inventory drawn up in 1547 by canon Giovanni Sampieri. Sugarille is the name both of the vineyard and the wine.

A single vineyard facing south and covering a surface of 4.5 hectares mainly consisting o clay and limestone, with the presence of galestro (a rocky, schistous clay soil).

Fermentation and maceration for around three weeks followed by 24 months of aging in oak and another six months in concrete vats.

Tasting Notes:

Even deeper hues of concentrated ruby-red color than the Rennina 2018. The nose begins with sweet notes of cotton candy, pomegranate, and hints of tea rose all culminating in a savory mouthfeel, a classic style of this vineyard. The tannins are rich and silky.

Ratings and Reviews

95 Points - Wine Advocate:
"The 2006 Brunello di Montalcino Sugarille is a tighter, darker and ulimtately more inward Brunello than the Rennina. Dark wild cherries, plums, tobacco, licorice, spices and menthol are wrapped around a substantial frame of tannic heft. Ideally the wine needs at least another few years in bottle, but it is impossible to miss the wine’s fabulous sense of poise and harmony. As always, Sugarille is a Brunello that speaks with a distinctly Piedmontese accent. It is a beautiful wine by any measure. Anticipated maturity: 2016-2026." - Antonio Galloni (May 2011)

94 Points - Wine Spectator:
"This very perfumed red evokes flowers, spices and wild underbrush. This is rich and fleshy, boasting plum, licorice, tar and mineral flavors that get a boost from the firm, lively structure. Shows fine density and extract, with a lingering aftertaste. Best from 2014 through 2026." - Bruce Sanderson (Aug 2011)

93 Points - Vinous Media:
"The 2006 Brunello di Montalcino Sugarille grounds you to the earth with a bouquet that mixes wild berries and exotic spice with flowery undergrowth and smoke. This soothes the palate with soft, fleshy textures, casting a wave of ripe red and black fruit across a core of zesty acidity, and a hint of spicy citrus helps to lift the expression. Inner earth tones and minerals linger incredibly long through the lightly structured finale, as the mouth waters for another sip. This is in a beautiful place today, and it’s wonderfully integrated. (Drink between 2021-2030)." - Eric Guido (Jan 2022)