About Brunello di Montalcino
- Style
- Red
- Grape Varieties
- Sangiovese
- Price Range
- $70-100
- Alcohol
- 14.5%
Castello Romitorio's flagship wine, reflecting more than three decades of work in harmony with Montalcino's terroir. Fruit is fermented in stainless steel (and, in certain vintages, cement) with a short cold maceration followed by up to 20 days of skin contact, then aged roughly 24 months in oak - a mix of large Slavonian botti and used French tonneaux depending on the vintage - plus about 12 months of bottle aging in the estate's temperature-controlled cellar before release. It captures the purity and elegance of Sangiovese grown on Castello Romitorio's high-altitude, diverse-soil vineyards in the northwest of the Brunello zone.
This is Brunello without compromise - dried cherry, cedar and Tuscan dust wrapped in the fine-grained tannins that only high-altitude Montalcino sites can deliver.
New to wine?
A classically structured Brunello - powerful yet approachable, and a great first step into Montalcino's Sangiovese.
Food Pairings
A natural match for bistecca alla fiorentina, wild boar ragù with pappardelle, and slow-braised beef. The firm tannins also stand up beautifully to aged pecorino toscano.
When to drink it
Special dinners, milestone celebrations, and any occasion calling for slow-cooked red meat.
Terroir & Winemaking
Hand-harvested Sangiovese, fermented with a brief cold maceration (15-20 hours below 20°C) followed by extended skin contact of up to 20 days; malolactic fermentation occurs naturally over about 10 days. Matures roughly 24 months in oak before an additional ~12 months of bottle aging at the estate. By DOCG law, Brunello di Montalcino must age a minimum of 4 years, including at least 2 years in barrel, before release.
About the producer
Castello RomitorioArtistic vision meets Montalcino's terroir, run by the Chia family.Visit the producer page →Frequently Asked Questions
- What makes Castello Romitorio's Brunello di Montalcino distinctive?
- It comes from vineyards in the cooler, higher-altitude northwest corner of the Montalcino zone, giving the wine bright acidity and mineral tension alongside the power typical of Sangiovese Grosso.
- How long should this wine be aged before drinking?
- It is already released after the mandatory minimum aging, but the tannic structure rewards further cellaring of 5-10 years for those who prefer a softer, more evolved profile.
- What food pairs best with this wine?
- Rich, slow-cooked red meats such as bistecca alla fiorentina or braised beef, plus aged hard cheeses, complement its tannin and acidity.
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