91+ Points, Wine Advocate, Antonio Galloni

94 Insider Points & "A Neil Top Pick"


94 Invino Insider Points - "A Neil Top Pick":

"La Serena always throws heady licorice, mint, crushed rose petals and dark cherry notes at you. It's a sensory overload once the wine opens up in the glass. The dried fruit, acids and wood tannins are in perfect harmony now that the wine has had time to settle down with bottle age. The spicy finish lingers for a 2-minutes on the palate. There's still plenty of gas in the tank with this release. Enjoy now or cellar for another 5 years. - Neil Mechanic, Invino"

91+ Points, Wine Advocate:
"La Serena’s 2008 Brunello di Montalcino explodes from the glass with a heady melange of aromas and flavors. Mocha, espresso, licorice, plums and the blackest of cherries saturate the palate. A large-scaled, voluptuous Brunello, the 2008 could use another year or two in bottle to settle down a bit further. It should drink well for another handful of years. There is plenty of La Serena’s typical boldness in the glass. Anticipated maturity: 2015-2023." - Antonio Galloni

    Tuscany, Italy
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  • OAK


While Sangiovese is the predominant red grape in most of Tuscany, Sangiovese from Montalcino is positively heroic! With power, richness, intensity and cellar-ability, they evolve beautifully with a decade of age, developing the excitingly complex characteristics that wine lovers cherish in an aged wine.

Because of its age-worthiness, I like to offer our "Premier Member Faithful" back-vintage Brunelli from top producers. I consider La Serena one of those elite producers. They are no stranger to accolades and great press. The 2010 release garnered the #13 slot on the Wine Spectator's Top 100 for 2015.

I was able to lock in a great price for the 2008 (Nearly 35% OFF List) which is just flowering right about now and has the stuffing to cellar for another 5+ years no problem. Don't even bother popping the corks on many 2010s and now newly released 2011 Brunelli, the 2007s and 2008s or just turning a corner to start enjoying. La Serena is known for impeccable balance, alluring spice and heading aromatics. The estate doesn't whack the wine with a ton of new oak, allowing for the dark cherry notes to blossom in the glass.

La Serena is a working farm that has been in the Mantengoli family since the early 1930s. In 1988, brothers Andrea and Marco oversee daily operations. Quality has risen over the last decade with shift to 100% organic practices. The grapes destined for the Brunello production are 100% de-stemmed. First fermentation occurs in temperature controlled steel tanks and malolactic fermentation is conducted in wooden cake. The wine is aged for a lithe over 2 years in French barriques for further refinement.

I've never had a bad bottle of La Serena Brunello. The Mantengolis have crafted a string of great Brunellis and this 2008 has hit a perfect sweet spot. You have the flexibility of enjoying this Sangiovese this Spring or cellar for a few more years. I high suggest picking up multiple bottles and chart its course down the road. You'll thank me later. Molte Grazie!


"Intense and deep ruby red. On the nose, the wine is ehereal, deep, well balanced, and persistent with fruity and spicy notes. Elegant, soft, round and velvety in the mouth."


The farm “La Rasa” has been in the Mantengoli family since 1933. In 1988 Andrea and his brother became involved in the production of Brunello and Rosso di Montalcino wines. Over the years as production has risen to 30,000 bottles and the property has extended to 8.5 hectares, the focus on quality has only intensified. The success experienced by the small azienda is a direct consequence of the attentive care that has been dedicated, most importantly, to the vineyard and wine cellar.
Andrea’s philosophy: In my opinion, the natural way is the only way to produce “quality of terroir”: the grape flavor depends on how the plant feeds. The best method is with organic fertilization: grass in the rows, dry crushed vine shot collected in compost heap, stalks and skins they are the best tonic to rebuild the soil. The richness of the soil can be measured by the presence of life: animal, vegetal and microbiological life. Montalcino is one of the regions where the vines, especially sangiovese, give their best.
So there is only one way to make wine in Montalcino and this way is the organic way In my opinion, you can understand the potential of a “terroir” only if you follow the bio approach. Our wine respects the differences of the soil, our vineyards are managed the way the vineyards were always managed, and the result is a wine that respects the land: the differences of the soil result in complexity of the wine.
La Serena harvests the vineyards manually, choosing the grapes both in the field and in the cellar with the selection table. The grapes are de-stemmed and partially squashed. After the first fermentation in steel tanks, the wort performs the malolactic fermentation inside wooden casks of 30-40 hl and inside truncated cone vats. The wine is then aged in oak casks for a minimum of 2 years followed by long refinement in bottles.


Serve with mushroom-truffle risotto garnished with pan seared squab.