Altesino Brunello di Montalcino
75cl
/
14% Vol
Perfumed and complex Brunello with aromas of violets, black fruits, herbs and spice. On the palate it is concentrated with layers of flavour -black fruits, licorice, spice, and herbs. Elegant and well-balanced with good structure and great ageing potential.
See product details
Altesino Brunello di Montalcino
€54.50
Ex Tax: €44.31
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of bramble, black cherry, dried raspberries, hints of violets, spice and forest floor
Palate
Medium bodied with good acidity, complexity, velvety tannins and flavours of plum, cherry and raspberry as well as flavours of fresh herbs and earthy notes of liquorice, leather and spice. Long finish.
Fact Sheet
Fluid
75cl
Grape Variety
100% Sangiovese
Alcohol %
14%
Estate/Producer
Altesino
Country
Italy
Region/AOC
Tuscany
Making Techniques
Aged for 4 years in Slavonian oak barrels
Closure
Cork
Cellaring/Ageing Potential
10-20 years
Awards and/or Press Quotes
Awards and/or Press Quotes
James Suckling - 95 Points
Wine Advocate - 95 Points
Wine Spectator - 95 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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