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Sassodisole Brunello di Montalcino 2012

Sangiovese from Montalcino, Tuscany, Italy
  • JS93
  • D93
  • WE90
14.5% ABV
  • WE95
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14.5% ABV

Winemaker Notes

Intense ruby red with garnet reflections. Aromas are intense, persistent, fine, flowery, fruity, spicy. Dry, warm, soft, quite fresh, tannic, sapid, with body, balanced, intense, persistent, fine.

Suitable accompaniment for red meats, game, seasoned cheeses.

Critical Acclaim

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JS 93
James Suckling
Very ripe aromas of dried fruit and mushrooms with hints of bark. Full body, juicy fruit and tannins and a flavorful finish. Delicious now but better in 2020.
D 93
Open, complex, mineral-infused red and black fruit aromas introduce a medium to full-bodied palate with forward, fleshy cherry fruit and a long, mineral finish. Seductive, if perhaps not a long-distance runner.
WE 90
Wine Enthusiast
Earthy aromas suggesting grilled porcini, leather, tilled soil and balsam lead the nose. The dense, chewy palate offers mature black cherry, raspberry, licorice and dried sage flavors, set against a tannic backdrop that needs time to soften. A tobacco note signals the close. Drink 2022–2032.
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Sassodisole, Montalcino, Tuscany, Italy
Image of winery
Since the 17th century, Terzuoli family has always been involved in agricultural field. Bruno and Graziella were able to build a new winery business combining their country origins and their love during the 1970s.

Terzuoli family has always wanted to achieve the best quality for its own products according to the key-principles of Montalcino community. They have educated their own child Roberto following the principles of passion and respect for nature and ground. Roberto’s knowledge has been built up since high school, which was focused on agricultural studies. He has worked with some of the most important wineries of Brunello di Montalcino for more than 10 years. Thanks to these experiences Roberto could achieve and improve professional skills on Montalcino’s wine-producing world.


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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.

VTC355366_2012 Item# 355366