Winemaker Notes
With an intense ruby red color, this Brunello di Montalcino is robust and complex with aromas of chocolate covered strawberries, baking spices, and vanilla. On the palate, rich flavors of plum and dark fruits are elegantly balanced, leading into a drying finish with notes of stewed fruits.
Professional Ratings
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Wine Enthusiast
The sweet, cool nose features aromas of damp earth, cherry blossom, wild strawberry, vanilla and cold brew, while the warmer palate brings a current of milk chocolate and a touch of citrus. Polished tannins are enlivened by acid and heat.
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James Suckling
A firm and fine tannined red with a chewy yet polished tannin texture that drives down the center of the palate and goes long. Cherry and cedar undertones. Drinkable, but better in one or two years.
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.