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*New customers only. One-time use per customer. Order must be placed by 8/24/2019. The $30 discount is given for a single order with a minimum of $150 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, 187ML splits, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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Collosorbo Brunello di Montalcino 2014

  • JS92
  • WE91
  • WS91
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Obtained from a meticulous selection of Sangiovese grapes from the best company vineyards, Brunello di Montalcino is the result of painstaking campaign work and targeted interventions in the cellar which, in respect and in the worship of an ancient tradition, preserve the integrity of the fruit and enhance the quality of a wine that in history and time of renewal in each bottle.

Critical Acclaim

All Vintages
JS 92
James Suckling
Cherries and dried flowers with hints of dried clovers and lavender. Medium body, firm and chewy tannins and a fresh and vivid finish.
WE 91
Wine Enthusiast
Fragrant purple-flower, ripe plum, camphor and cake-spice aromas lift out of the glass. Smooth and savory, the bright palate offers juicy Marasca cherry, cranberry and licorice alongside fine-grained tannins and racy acidity. It's balanced, vibrant and already almost accessible. Drink 2020–2025.
WS 91
Wine Spectator
Savory aromas and flavors of wild thyme, eucalyptus and juniper mesh effortlessly with the essence of ripe cherry and plum in this chewy red. Builds in intensity to a long, beautifully harmonious finish.
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Collosorbo

Collosorbo

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Collosorbo, Italy
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Tenuta di Collosorbo was started in 1995 by Giovanna Ciacci from the division of her family’s estate, Tenuta di Sesta, which was founded in 1850

The Ciacci family always cultivated grapes, olives, and all types of grains. Giuseppe Ciacci bottled the estate’s first Brunello di Montalcino in 1966, the same year that the Producers Association was established and the estate’s Brunello was given a DOC label.

Nowadays, Giovanna Ciacci and her two daughters run the winery, maintaining the family crest as a tie to the past. Giovanna takes care of the general administration of the winery. Laura Sutera Sardo works as both the enologist and viticulturist. Lucia Sutera Sardo, the agronomist, is responsible for the commercial side of the winery.

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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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy'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.

SKRITCOL1114_2014 Item# 523080