Winemaker Notes
Professional Ratings
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Decanter
Near Sant'Angelo in Colle, on the road that leads to Castelnuovo dell’Abate, Lisini is within the zone of Sesta. The estate preference is to pick quite late, and they are one of the last in the area to harvest. The relative ripeness and concentration is evident in 2018 but not at the expense of balance. In fact, Lisini’s Brunello is one of the vintage’s more exciting and profound wines. It opens slowly with hints of chestnut and smoke, then discloses dark cherry, iron and fragrant moist soil. Tannins are tightly stitched yet malleable, giving a satisfying mouthful. Finishes with a salty tang and mineral drive.
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Wine Spectator
Rich and deep, with base notes of plum and loamy earth offsetting cherry, hibiscus and eucalyptus flavors. Dense, with muscular tannins and lively acidity lending support. The long aftertaste evokes earth and Mediterranean brush. Best from 2026 through 2045.
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Robert Parker's Wine Advocate
The 2018 Brunello di Montalcino is a wine of medium-soft volume and intensity with dark fruit, ripe cherry, black plum, spice and sweet potting soil. That theme of sweetness continues to the plush, lightly textured palate. The wine is ready to drink in the near or medium term; the tannins are round and ready, and it concludes with bright acidity.
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James Suckling
Hints of fig to the ripe and dried cherry and blueberry fruit, with baking spices and mint chocolate. It’s full-bodied, ripe and creamy, with present yet soft-feeling tannins. A little one-dimensional but flavorful and very drinkable. Drink or hold.
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.