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.
“Decadent aromas of ripe fruit, such as plums and peaches with black truffles and porcini mushrooms. Full body, with layers of ripe fruit and round and chewy tannins. Lots of chocolate and fresh mushrooms at the finish. A thoroughly terroir driven red. Try after 2022.” – 100 points, James Suckling
“Effusive aromas of black currant, blueberry, violet and iron mark this expressive red. Supple and harmonious, with a firm backbone of tannins that are refined and integrated. Shows terrific length and complexity. Best from 2023 through 2043. 1,300 cases made, 650 cases imported.” – 97 points, Wine Spectator — BS
Revved up, hyper version of the San Filippo Brunello, with greater depth, intensity, and riper black fruits. Floral and loamy complexity. Full bodied. Supple. Balanced by vibrant acidity. Very classy! 97 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.