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Ruffino Greppone Mazzi Brunello di Montalcino 2006

Sangiovese from Montalcino, Tuscany, Italy
  • WS93
  • WE91
  • RP91
  • JS91
14.5% ABV
  • WE94
  • JS93
  • WS91
  • WE93
  • JS92
  • JS94
  • WS93
  • WE90
  • WE91
  • WS92
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14.5% ABV

Winemaker Notes

Ruby red with garnet hues. The first impression is very intense, with notes of ripe plums, cassis and maraschino cherry. Then it shows neat hints of incense, followed by cocoa, sweet tobacco and penetrating spicy notes of black pepper. All these flavors form a very complex and elegant bouquet, composed by extremely refined and neat sensations. On the palate, it is full-bodied, with marvellous tannins that are steady and pronounced, but at the same time are elegant and smooth. Very well balanced, the aftertaste is outstandingly long, characterized by flavors of red fruit with elegant hints of chocolate and still showing sweet tobacco.

Critical Acclaim

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WS 93
Wine Spectator
Like a bouquet of fresh flowers, with cherry, raspberry and spice notes on the palate, this red is appealing from start to finish. Lest you think it's easy, there are ample tannins, leaving a tobacco and licorice grip on the finish. Well-proportioned, but needs time to come together. Best from 2013 through 2026.
WE 91
Wine Enthusiast
This Brunello opens with elegance on the nose, with small berry, cassis and wild blueberry aromas. Beyond the steady, feminine bouquet is a wine that has power, determination and personality, with savory endnotes of spice and fresh pipe tobacco.
RP 91
Robert Parker's Wine Advocate
The 2006 Brunello di Montalcino is a very pretty wine. This is a juicy fruit-forward style of Brunello best suited to near-term enjoyment. Crushed flowers, licorice, red berries and spices linger on the supple, juicy finish. This is a perfect example of an overachieving wine in 2006. Anticipated maturity: 2012-2020.
JS 91
James Suckling
A firm and elegant Brunello with berry, light milk chocolate and cedar aroma and flavors. Medium to full body, with firm tannins and a subtle fruity finish. Needs a little time to soften. Best after 2013.
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Ruffino, Montalcino, Tuscany, Italy
Image of winery

In 1877, Illario and Leopoldo Ruffino laid the foundations of their dream to make the most known and loved Italian wines in the world from the heart of Tuscany. At their winery in Pontassieve, just outside of Florence, they began producing wines according to a strict quality standard and a rigorous technical research. Soon, Ruffino became an international symbol of the Chianti region, and won numerous awards, including the prestigious gold medal at the Bordeaux Wine Fair in 1895, affirming the quality of its wine.

In 1913, the Folonari family purchased Ruffino and brought new talent, energy and enthusiasm into the company. They started on a nearly century-long pursuit to develop a collection of estates in Tuscany, all of which matched the standard of quality and uniqueness which was the trademark of Ruffino wine.

Over the last sixty years, Ruffino has established seven prominent estates in Tuscany, all situated within the major DOCG production regions including Brunello di Montalcino, Vino Nobile di Montepulciano, Chianti and Chianti Classico. Today, Ruffino continues to meld century-long Tuscan traditions with new state-of-the-art cellar technology and modern winemaking for an ideal symbiosis with the energy of the contemporary Italian lifestyle.


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

RPT50845403_2006 Item# 122079