Brunello di Montalcino

Wines

From a northeast-facing slope in the heart of Montalcino at Canalicchio di Sotto — land once belonging to the legendary Biondi-Santi estate — Maurizio Lambardi and winemaker Silvia Cennini craft one of Montalcino’s most quietly compelling Brunellos. Less than 9,000 bottles are produced annually.

100% Sangiovese from vines planted in clay and volcanic soils, harvested later than nearly everyone else on the hill, this is Brunello the way it was meant to be — earthy and aromatic on the nose, with bright wild cherry, fennel, sage, iron, and dried flowers, then firm, noble tannins and a finish that goes on and on.

Appellation: Brunello di Montalcino DOCG

Type: Red, dry

Varietal: 100% Sangiovese Grosso

Wine Details:

Tasting Notes:

Color: Deep ruby red with garnet reflections.

Bouquet: Earthy and complex — wild cherry, fennel, sage, dried flowers, iron, and subtle tobacco and leather with age.

Palate: Full-bodied with firm, noble tannins and vivid acidity. Flavors of black cherry, dried herbs, earth, and licorice carry through to a long, structured finish with excellent aging potential.

Total Acidity: 5.80 g/L.

Alcohol: 14.5%

Food Pairing: Braised wild boar, bistecca alla Fiorentina, slow-roasted lamb, and aged Pecorino are all natural matches. Its firm tannins and bright acidity also make it a compelling choice alongside rich pasta dishes with game ragù or hearty mushroom preparations.

Vinyard Notes:

Production Area: Canalicchio di Sotto, Montalcino

Vineyard Age: The vines are between 25–43 years old.

Elevation: 300 meters above sea level.

Exposure: Northeast-facing

Soil: Clay and volcanic rock

Training system: Trained in bilateral cordons at low density

Winemaking Notes:

Harvest: Late September — later than most

Vinification: Destemming, fermentation in stainless steel with natural yeasts, and extended maceration.

Aging: Aging takes place in large Slavonian oak casks, followed by bottle aging before release.