Petraiolo Brunello di Montalcino 2019 750ML
Only 2 left in stock
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- Producer
- Petraiolo
- Country
- Italy
- Region
- Tuscany
- Type
- Wine
- Grape
- Sangiovese
- Size
- 750 mL
Description
Bright ruby in the glass, this showcase of 100 % Sangiovese from the storied hills of Montalcino delivers classic Brunello structure with accessible polish. Aromas of ripe cherry and plums mingle with black-fruit depth, dark spice, a hint of vanilla bean from oak ageing, and subtle touches of tobacco and dried herbs. On the palate it unfolds with fine-grained tannins and lively acidity balancing a full-bodied frame — flavours of blackberry, leather and peppery spice carry through to a satisfying persistent finish. Crafted from sustainably-farm vineyards at elevated hillside sites, the wine is aged in oak to build complexity and is already approachable yet built to evolve with further cellar time. Perfect with grilled lamb, roasted pork or mushroom-rich dishes, this Brunello is excellent now and promises greater nuance in years ahead
Questions about Petraiolo Brunello di Montalcino 2019
- What are the aging requirements for Brunello di Montalcino?
- Brunello di Montalcino must age for at least five years before release, including at least two years in oak and four months in bottle. Petraiolo's 2019 is a Sangiovese from this Tuscan appellation.
- Is Petraiolo Brunello di Montalcino made from Sangiovese?
- Petraiolo Brunello di Montalcino is made entirely from Sangiovese, locally called Brunello, and this 2019 comes from Montalcino in Tuscany. Expect a structured red rather than a soft, early-drinking blend.
- Is Barolo or Brunello better?
- Neither is inherently better because they are distinct Italian reds. Petraiolo Brunello is Tuscan Sangiovese, while Barolo is Piedmont Nebbiolo, typically with a different aromatic profile and firmer tannin shape.
- What food goes with Petraiolo Brunello di Montalcino?
- Petraiolo's Sangiovese-based Brunello works especially well with roast lamb, beef ragù or aged pecorino. Its required long aging and oak maturation give it the structure to stand up to savory, substantial dishes.