About this wine
First released in 1975, Montosoli was the wine that introduced the concept of the single-vineyard ('cru') Brunello to Montalcino, and remains one of the region's most celebrated bottlings. Sourced from a five-hectare plot on the Montosoli hillside (350-400m altitude, marl and limestone soils) northeast of Montalcino, it offers black cherry, blackberry, violet, licorice, vanilla and a hint of pink peppercorn, with vibrant acidity and dense, fine-grained tannins that support 20-30 years of aging.
Not a starting point, but the reference bottle once you're ready to see what Brunello can become.
Sommelier's Note
"The wine that invented the modern idea of Brunello cru — five decades on, Montosoli still sets the benchmark other single-vineyard bottlings are measured against."
Food Pairings
Pairs with the most robust courses: bistecca alla fiorentina, truffle-laced pasta, aged hard cheeses, or slow-braised short rib.
When to drink it
Landmark celebrations, collector's cellar, and pairing with the finest Tuscan beef dishes
Specs
- Grape Varieties
- Sangiovese
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- $120-150
Terroir & Winemaking
Grapes are hand-selected from the single Montosoli vineyard, planted in 1973. Fermented with extended maceration and aged in a combination of large Slavonian oak casks and French oak barriques for a minimum of two years, with further bottle aging before release. Produced only in favorable vintages.
Frequently Asked Questions
- Why is Montosoli historically significant?
- It was the first single-vineyard ('cru') Brunello di Montalcino, released by Altesino in 1975, pioneering a concept now widely adopted across the region.
- Where does the fruit come from?
- A five-hectare plot on the Montosoli hillside northeast of Montalcino, planted in 1973 at 350-400m altitude on marl and limestone soils.
- How long can it age?
- Its density and acidity give it an aging potential of roughly 20 to 30 years.
- Is it made every vintage?
- No — like many top single-vineyard wines, it is produced only in favorable years.
- What food pairs best with it?
- Robust dishes such as bistecca alla fiorentina, truffle pasta, and aged hard cheeses.
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Talk to the SommelierMore wines from this producer
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ロッソ・ディ・モンタルチーノ
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ロッソ・トスカーナ
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パラッツォ・アルテジ
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アルテ・ダルテジ
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