Casanova di Neri is one of the reference estates of Brunello di Montalcino, the great Sangiovese appellation in southern Tuscany. Since 1971 it has made Brunello that is polished and precise yet firmly rooted in its terroir, with single-vineyard bottlings that rank among Italy's most collected reds.
A family estate built in Montalcino since 1971
Giovanni Neri, a grain merchant, founded the estate in 1971 to make serious Brunello from Montalcino's varied hillsides. His son Giacomo Neri took charge in 1991 and expanded the holdings, choosing sites with different soils, altitudes and exposures across the zone. That patchwork is the estate's real asset: parcels such as Cerretalto, in a quiet amphitheatre above the river Asso, and the pioneering Tenuta Nuova vineyard, where nobody had planted Sangiovese before. The wines are among the most sought-after reds in Tuscany.
The house style and its signature Brunello bottlings
Every Brunello here is 100% Sangiovese, aged the Montalcino way but made with a modern hand: ripe, detailed and long, with cherry, dark spice, dried herbs and a fine mineral edge. The Tenuta Nuova is the calling card, a powerful yet drinkable Brunello whose 2001 vintage was named Wine Spectator's Wine of the Year in 2006. Rarer still is the single-vineyard Cerretalto, made only in the best years. Look too for the White Label Brunello and the earlier-drinking Rosso di Montalcino, a fine way into the range and into serious red wine from Italy.
Casanova di Neri FAQ
What is the difference between Tenuta Nuova and Cerretalto?
Both are 100% Sangiovese Brunello. Tenuta Nuova is the flagship, made most years and built for power with real drinkability. Cerretalto comes from one vineyard in only the strongest vintages, so it is scarcer and longer-lived.
How long should I cellar Casanova di Neri Brunello?
These wines reward patience. A Rosso drinks well young, while the Brunello and especially Cerretalto can improve for fifteen to twenty years from a strong vintage, so buy a few and wait.
What food suits these wines?
Red meat, game, braised beef and mushroom dishes, or pappardelle with ragù. The tannin and freshness also handle hard aged cheeses and herb-led Tuscan cooking.