Winemaker Notes
Intense ruby red. Fine and ample on the nose, with red fruits and notes of flowering grapes and lavender. Dry but soft and full-bodied, with velvety tannins. Very persistent and capable for long ageing.
Drink with red, roasted meat, seasoned cheeses and truffles.
Professional Ratings
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James Suckling
A very fine-tannined red with dark-berry, rose-hip, bark and cedar character. It’s medium-bodied with firm tannins that are polished and juicy. Hints of ash and spice to it all. Shows class and structure. Best after 2026.
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Vinous
The 2019 Brunello di Montalcino is youthfully coy, wafting up with a pretty blend of dried strawberries, rose petals and fresh mint. It flows easily across the palate, lifted and spry, showcasing tart red and blue fruits as tactile mineral tones from toward the close. The 2019 finishes perfumed and long, with a staining of blackberry and sage as edgy tannins resonate. Patience will be required.
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.