Brunello, meaning little “brown one” is the dialect used to describe the Sangiovese Grosso grape grown in and around the medieval hilltop village of Montalcino, which is situated in the heart of Tuscany about 25 miles south of Siena. Brunello di Montalcino DOCG can only be 100% Sangiovese Grosso, and must be aged a minimum in oak barrel for two years, and bottle for at least 4 months. It can only be released five years after it vintage/harvest date. Not to be confused with the less expensive Rosso di Montalcino which is also 100% Sangiovese Grosso, but can be released one year from its vintage/harvest date. For more information please refer to the Consorzio of Brunello di Montalcino.
“The transparency of fruit to this wine is so pretty with sliced black cherries and orange peel. Fresh and aromatic. Full body. Tight and polished with ultra fine tannins and an intense and focused finish. Drink after 2022.” – 98 points, James Suckling
“Fruity and elegant, with cherry, strawberry, floral and mineral notes plying the lacy texture. Shows terrific balance and complexity. There is no shortage of structure and the finish blazes a path to glory. Best from 2022 through 2042. 1,500 cases made, 700 cases imported.” 95 points, Wine Spectator — BS,
Very pretty and refined! Svelt! Scents of purple flowers, spice, and wild berries. Elegant, fresh and crisp. Smooth, finely knit tannin. Delightful now, but will gain some weight and complexity with time. – 94 points, ES/TWC
San Filippo estate was founded in 1977, but purchased by Roberto Giannelli in 2000 and completely retooled and renovated. Since then, San Filippo has become one region’s brightest stars as its Brunello di Montalcino is consistently awarded with highest ratings.
San Filippo is situated about 2 km down the slopes from the hilltop village of Montalcino in what is considered the “Rodeo Drive” of the hallowed southeastern sub-zone, where a who’s who farm their vineyards including the historic Biondi Santi (first Brunello!) , Cerbaiona, and La Serena. The property consists of 22 hectares of which 11 are under vine; 100% Sangiovese Grosso, planted to high density spacing, and all organically farmed. San Filippo is most noted for its famous and very prized 2 hectare Le Lucére vineyard which sits with an ideal north east exposure on marl limestone deposits and sandy-clay at an optimum 300 meters above sea level. Years ago, Giannelli hired famed oenologist-consultant Paolo Caciorgna who still oversees the wine making with a non-interventionist approach.
Harvest typically takes place within the first ten days of October. Crushing is almost immediate, and fermentation begins in temperature controlled stainless steel tank within the first 8 hours of maceration, and continues for approximately eight days while pump over and punch downs are performed. The wine is then transferred to large Slavonian oak cask where malolactic fermentation is completed. After about 40 days the wine is racked into barrique and oak casks where it is matured for 24-28 months. The wine is refined in bottle for at least ten months before release.