Winemaker Notes
Ruby red pleasantly tending to garnet; the nose is spicy, intense and persistent, well integrated with the large wood used for aging. Very harmonious wine as a whole, it appears warm, savory and very structure on the palate.
Professional Ratings
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James Suckling
Lots of dried red fruits followed by roasted rosemary and green peppercorns, along with a sweet and sour note with cured meats and leather. Medium-bodied, firm tannins and refreshing acidity. Piquant and mineral finish. Exotic and savory wine that is very expressive and showing its personality. Drinkable now but give this a few more years to see its full development. Try after 2026.
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Wine Enthusiast
The nose is delicately savory, with woodsy aromas of sandalwood, cedar and tobacco leaf, along with emergent undertones of cherries, dried orange peel and fresh soil. On the palate, the woodsiness lingers but takes a backseat to the berry and dark chocolate headliners. Acid vibrates around firm yet flexible tannins.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.