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Camigliano Brunello di Montalcino 2012

Sangiovese from Montalcino, Tuscany, Italy
  • WS93
  • JS92
  • RP91
  • WE90
14% ABV
  • JS94
  • RP93
  • JS93
  • WS90
  • RP90
  • WS93
  • RP92
  • JS91
  • WS90
  • WS92
  • WE92
  • JS91
  • WE92
  • JS91
  • WS90
  • WS92
  • WS92
  • WS90
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3.8 12 Ratings
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3.8 12 Ratings
14% ABV

Winemaker Notes

A great wine with an intense bouquet and balanced tannins that express all the characteristics of the "terroir" in terms of its quality and type, both in the selection of clones and in the selection of the best-situated and sunniest terrain. A high-class wine that evolves in interesting ways over time. It is recommended for important events – to honor a loved one or a special guest.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
A firm, elegant and well-defined style, boasting cherry, currant, licorice, leather and spice flavors. Concentrated and long, with a robust, dense finish. Best from 2020 through 2033.
JS 92
James Suckling
A ripe red with plum and lemon-peel undertones. Very perfumed. Medium to full body, silky tannins and a polished finish. Very fine.
RP 91
Robert Parker's Wine Advocate
The 2012 Brunello di Montalcino is an interesting wine that seems to break ties with the darker and riper style we've seen in past vintages from Camigliano. The fact that this nuanced and elegant style has been achieved in a warm vintage is as impressive as it is unlikely. You got to hand it to the hard working vineyard team that evidently found the right elements (like harvest times and yields) to reach a more profound sense of harmony. The mouthfeel is streamlined and tight. Like many of its peers, this wine is best for near and medium-term consumption. Yet, the wine remains softly balanced and soothing on the senses nonetheless.

Rating: 91+

WE 90
Wine Enthusiast
Leafy underbrush, truffle, new leather and dark berry aromas slowly take shape in the glass. The taut palate offers dried black cherry, clove, star anise and espresso notes, with tightly-wound, fine grained tannins that leave a firm finish.
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Camigliano

Camigliano

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Camigliano, Montalcino, Tuscany, Italy
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Camigliano is one of the most historic estates in Montalcino. Acquired in 1957 by entrepreneur Walter Ghezzi, Camigliano was converted over time to the production of high quality wines, in particular of Brunello di Montalcino. The 1,300 acre estate is planted with over 220 acres of vineyards, 200 of which are Sangiovese vineyards.

His son Gualtiero put a lot of effort into the modernizing the company. Through the construction of a new subterranean cellar and the demolition of the previous building, Camigliano restored streets and panoramic views, and regained an astonishing landscape of the high Maremma for the medieval town of 32 residents.

The new cellar is fully equipped with modern technology. Its exposure together with its ventilating system ensures a consistent, cool temperature and ideal humidity. Wine is kept in tubs with refrigerating bands with a total capacity of 4,000 hectoliters. There are also Slavonian oak barrels with a capacities of up to 150 hectoliters that give the right amount of oak influence while retaining the distinct character of this Montalcino microclimate.

Camigliano’s annual production of 350,000 bottles is predominantly Rosso di Montalcino and Brunello di Montalcino. Camigliano also makes a limited production of Gualto Brunello di Montalcino Riserva and Campo ai Mori Sant’Antimo.

Montalcino

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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.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

VCYIT_VI_CA_BM_11_2012 Item# 207995