Contrary to frequent assertions to the contrary, Valdicava Brunello is aged solely in large neutral casks and does not use any other particularly “modern” techniques. Nor are their vineyards those large, flat areas where you see Banfi and others like that growing their Sangiovese.
I think Valdicava does achieve a substantially greater degree of ripeness in their vineyard’s microclimate, and that tricks some people in the early years of those wines into thinking they are oaky or spoofed. A few comments from Antonio Galloni in reviewing the 04 and 05 Valdicava:
“The Brunellos are typically very concentrated and dense when young, which can make them hard to assess. Make no mistake about it though; these are very serious wines whose only difficulty lies in giving them a few more years in bottle than the vast majority of Brunellos. A vertical tasting last year going back to 1988 published on > www.erobertparker.com > showed that the Valdicava Brunellos age exquisitely.”
“The winery itself is unremarkable and is equipped with just the bare essentials. All of the wines are aged in large, neutral oak; what comes through is Abbruzzese’s commitment to low yields, sustainable farming and non-interventionalist winemaking.”
From my visits to Montalcino, it was very clear to see the difference between the rocky, hilly locations closer to the city, where you find all the traditional/artisinal type producers, and the large flat areas farther from town where the large, corporate, modernist producers are located. That is painting with a broad brush and of course there are exceptions, but you are definitely struck by how different the landscape looks at places like Lisini, Fuligni and Uccelliera as compared to Banfi, Argiano and Poggio Antico.
Lewis’s point is a good one, that to some extent the popularity and/or critical praise for the dark, oaky styles made from the flatland grapes could influence the styles employed by some who sit in better terroir. One thing you see there is that some producers make different Brunellos in different styles – Casanova di Neri, for example, makes their normale (white label) Brunello solely in casks, and as a result it is a lighter colored, red fruited, dry, spicy style of Brunello, whereas the Tenuta Nuova and Cerretalto are aged in barriques and are much darker and more lush in style. But I don’t think Montalcino is being overrun in any sense by modernism – there is a big range of wine styles being produced there, something for everyone.