Winemaker Notes
The 2016 Vigne le Macchiarelle Brunello di Montalcino Riserva is an intense and brilliant ruby red with light garnet nuances. On the nose, red and citrus fruit stand out, accompanied by floral notes of violet and rose, and balsamic notes of anise and thyme. The entrance is fresh and mineral. In the center it is full, enveloping, and the spicy and balsamic notes recall the aromas perceived on the nose. The tannins are fine and well integrated into the structure, inviting to a further taste. The persistent finish leaves a savory and elegant palate.
Professional Ratings
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Wine Spectator
This red has everything—ripe cherry, blackberry and plum fruit, leather, autumn wood, licorice and mineral flavors as well as fine structure and intensity—and all in the right proportions. Bright, balanced and long, with a chalky sensation around the gums from the well-integrated tannins. Best from 2025.
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James Suckling
This is very tight with black-cherry, walnut, bark and black-truffle aromas and flavors. It’s medium-to full-bodied with fantastic structure and length. Needs time to open and come together. Best after 2024.
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Robert Parker's Wine Advocate
The Fanti 2016 Brunello di Montalcino Riserva Vigna Le Macchiarelle shows additional fruit weight and concentration. This underlines the wine's identity as a Riserva (which sees an additional year of aging before its commercial release). Along with that textural richness, blackberry and dried plum, the wine offers layers of spice, smoke and tar (and a powerful 15% alcohol).
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Decanter
Concentrated black cherry layered with wood smoke, meaty-game, velvety dark chocolate, and some earthy forest floor. Old-school classic style.
The Fanti Family has been producing wine and-extra virgin olive oil in Tuscany for nearly 200 years. In the 1970s, current owner Filippo first took over the Estate, marking a major turning point in its history. After redesigning and replanting across its 300 hectare property, an innovation-meets-tradition winemaking technique has resulted in extremely high-quality grape growing, all while avoiding any non-organic fertilizers. Eighty percent of the plantings in the vineyards are Sangiovese or Sangiovese Grosso, a focus that reinforces the family’s commitment to the quality wine of the region and which is reflected in Fanti’s highly rated Brunelli. Filippo’s daughter Elisa joined the team in 2007 and has since been instrumental in reinforcing their position in the international market.
When Filippo decided to reconfigure their 300 hectare property, he allocated 50 hectares to be grape vines, just half that of the olive grove. He apportioned other plots of the property to crops and woodlands in a layout that was designed to nurture the vineyards. With soil that is laden with limestone and clay, optimal daytime sun exposure and a nighttime thermal drop, the viniculture is carefully orchestrated to mirror the flavors and aromas of both the grape and the territory. The winery itself is partially built into a hill to reduce visual impact and protect the scenery.
Inside the winery, Filippo himself has carefully selected everything, from the sorting table, stainless steel vats and pumpover system to a very high standard of barrel selection. As a result, Fanti continues to produce hallmark Southern Montalcino wines with the help of their surrounding terroir and passion for making approachable wines for new wine makers and seasoned pros alike.
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.