Tenuta Nuova is a pioneering and visionary vineyard project emboding the belief and passion of Casanova di Neri. Tenuta Nuova means new property; Tenuta Nuova is a place where nobody planted Sangiovese before; Tenuta Nuova is the will of Casanova di Neri to produce a powerful yet drinkable Brunello with a high ageing potential. The project began with the study of varied local microclimates and their optimal exposures. Through a cautious and passionate research Casanova di Neri has used the most sophisticated scientific investigations to determine the clones, rootstocks, cultivation practices, plant density per hectare and every possible particular to obtain excellent Sangiovese grapes.
Brunello di Montalcino DOCG
Bright and youthful red. The bouquet is powerful and complex, with all the ingredients of a generous vintage, such as 2017, expressing themselves: fresh white flowers, followed by intense and ripe scents of small fruits, such as cherry and wild blackberry. Finally, it shows the refreshing balsamic notes typical of every Tenuta Nuova. To the palate it quickly unveils its full, riche and intense character. Even in a Mediterranean vintage as 2017, its balance is unmistakable. The tannic texture blends perfectly with its acidity, giving birth to an elegant and persistent ending. A very enjoyable vintage, from now, which will nonetheless surprise us in the years to come.
2017 vintage will be remembered as one of the most distinctive in recent years.
The winter was pleasantly mild with temperatures above the average of previous
years, and low rainfall. The combination of these factors led to decidedly early
budding compared to the norm. A warm and dry month of March accompanied the development of the vegetative cycle. At the end of April, temperatures dropped significantly to almost zero degrees, without however damaging the
plants. In June, some rains followed the flowering phase which took place
regularly. July and August were rainless, and temperatures rose above average.
The yields of the 2017 vintage showed a decrease in quantity compared to
previous harvests, however, they produced wonderfully healthy grapes with ideal
Manual, 2nd and 3rd week of September
We select the bunches manually before de-stemming and selecting the grapes with an optical selector. After that, spontaneous fermentation without added yeasts follows and maceration is facilitated by frequent pressing. Everything takes place in conical steel vats at controlled temperature for 24 days.