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Piccini Brunello di Montalcino 2010

  • JS94
  • WW92
  • RP91
750ML / 14% ABV
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  • WW92
  • JS90
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750ML / 14% ABV

Winemaker Notes

Piccini Brunello di Montalcino offers aromas of dark cherries, plums, spicy, minerals, and hints of mint. On the palate, the wine is vibrant with dense fruit, cherry notes and sweet tannins.

Critical Acclaim

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JS 94
James Suckling
A soft and silky red with dried berries and cream and hints of vanilla. Full body, fine tannins and a fruity finish. Best wine ever from here. Better in 2016.
WW 92
Wilfred Wong of Wine.com
Showing off the elegance of Montalcino, the sprightly and red-fruited 2010 Piccini Brunello di Montalcino could very well be the poster child of this incredible vintage. Stays persistent and fine from start to finish, frisky sweet tannins wrap nicely around the palate and transports the palate back to Tuscany. Already showing glimmers of its beauty, but will age very well over the next decade or so. (Tasted: January 9, 2015, San Francisco, CA)
RP 91
Robert Parker's Wine Advocate
The 2010 Brunello di Montalcino Villa al Cortile offers good value in an otherwise very expensive category of wine. The wine is aged in oak casks for two years and opens to pretty tones of dried cherry, balsam herb, candied ginger and toasted almond. Piccini's effort does a great job of reflecting the characteristic aromas most associated with quality Sangiovese. Earthy and floral tones give the wine a homely, approachable style that opens the drinking window to near-term consumption.
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Piccini

Piccini

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Piccini, Italy
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The Piccini winery is located in the heart of the Chianti Classico zone and possesses strong Tuscan traditions. Now in its 126th year of business, the Piccini winery torch has been passed down to the fourth generation of Piccini's. New DOCG wines now complete the entire Tuscan portfolio including Chianti, Chianti Superiore, Chianti Classico, Chianti Classico Riserva and a new Super Tuscan, Sasso al Poggio and Rosso and Brunello di Montalcino.
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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.

GZT10079313_2010 Item# 141341