2001 Vitanza Brunello di Montalcino

Slow-ox'd for about 5 hours. Dark ruby red. Aromas of tart cherry and some dirt. Red currant and dark cherry flavors with the acid initially a bit high. With time in the glass fruit started to round out to bring the wine in better balance. Also started to develop a bit more darker fruit components. Not sure based on my bottle if I'd put the drinking window all the way out to 2021 as Futronic suggests above, but he has much more knowledge on Italian wines than I do. Still no hurry to open these but drinking very well now. 91-92 pts

Thanks for the note, EiT. I had a bottle a month or so ago, and also noted that more time in the glass allowed it to become more expressive. It was taken to a restaurant, and therefore I couldn't slow-ox it as long as I had previously. I'm going to hold my remaining bottle for several more years to see what happens along the way.