Winemaker Notes
Ruby red closer to pomegranate, after some years acquires a tint of amber.
Complex intensive and elegant bouquet with scent of undergrowth and predominance of violet and musk. The taste is strong, hot, dry but not much, pleasantly tanninic, lively, harmonious and lingering.
Being a classic vine for "meditating", it serves as a perfect complement to red game meat, roasted or barbecued, and to the well-seasoned first course in accordance with Italian tradition. It's a perfect complement to cheeses with a strong taste (pecorino, parmigiano reggiano, cheeses of alpine meadows etc).
Professional Ratings
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James Suckling
The tannins in this reserva are ever present, but there is a degree of softness and finesse to them. It’s full-bodied and focused with black-cherry, walnut and fresh-mushroom character. Flavorful finish with hints of chocolate at the end. Give this three or four years to show its true self. Try after 2024.
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Wine Enthusiast
Camphor, tobacco and ripe plum aromas come to the forefront. On the full-bodied palate, licorice notes accent a core of ripe Morello cherry while the warmth of alcohol lingers on the close. Fine-grained, velvety tannins offer enveloping support.
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.