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.

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.

CuvéeMontalcinoRed

Brunello di Montalcino Montosoli

ブルネッロ・ディ・モンタルチーノモントゾーリ

Altesino

About Brunello di Montalcino Montosoli

Style: Red
Grape Varieties: Sangiovese
Price Range: $120-150
Alcohol: 14.5%

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.

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.

New to wine?

Not a starting point, but the reference bottle once you're ready to see what Brunello can become.

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

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.

About the producer

AltesinoThe pioneer of single-vineyard Brunello and the iconic Montosoli.Visit the producer page →

More wines from Altesino

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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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