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Castello Romitorio Brunello di Montalcino 2007

Sangiovese from Montalcino, Tuscany, Italy
  • WE94
  • JS92
  • RP92
14.5% ABV
  • RP94
  • WE94
  • JS94
  • WS93
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14.5% ABV

Winemaker Notes

Castello Romitorio Brunello di Montalcino possesses strong structural properties fit for maturing and evolving over a period of time. This Brunello will grow finer with age although it is ready to drink upon release. Aged 12 months in medium toasted, fine grain, French oak Tonneaux and an additional 14 months in large Slovanian oak casks.

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
Black cherry, plum, smoke, bacon, leather and a drying touch of crushed mineral appear on the nose. This is a concentrated and rich Brunello with a bold, slightly sweet-smelling bouquet. The mouthfeel is compact, tight and polished—but there is excellent persistency too
JS 92
James Suckling
Aromas of blueberries and lemons, with hints of flowers. Turns to ripe raspberries. Full body, with firm tannins and fresh clean finish. Refined and pretty. Very bright acidity. Lively.
RP 92
Robert Parker's Wine Advocate
The 2007 Brunello di Montalcino Castello Romitorio emerges from the glass with crushed flowers, sweet red berries, licorice, spices and tobacco. The fruit gains freshness and energy as the wine sits in the glass. Sweet floral notes add lift and brightness on the articulate finish. This is a refined, mid-weight Brunello that impresses for its elegance and class. Anticipated maturity: 2015-2027.
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Castello Romitorio

Castello Romitorio

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Castello Romitorio, Montalcino, Tuscany, Italy
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Castello Romitoria is located on a hilltop overlooking the Val d'Orcia and facing the township of Montalcino, in the provence of Siena. The castle, surrounded on three sides by thick oak forests, rests in the the northwestern quadrant of Montalcino, at an altitude of 450 meters. On a clear evening, one can see the city of Siena at a distance of over 40 kilometers.

Castello Romitorio, a massive 12th century hilltop fortress in Montalcino, has since 1986 produced exquisite Tuscan wines, grappa and olive oil in the best traditions of the region. After acquiring the estate in 1984, artist Sandro Chia spent the next several years restoring Castello Romitorio and transforming its lands into vineyards. He promptly constructed a cellar on the castle's ground floor with the mosts advanced equipment on the market, with a keen respect however, for ancient techniques. To ensure the highest quality, he recently enlisted the expertise of the country's leading oenoologist, Carlo Ferrini.

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 red fruit and savory earthiness, Sangiovese is among Itaaly's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

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

VTXCRBM_2007 Item# 115223