Altesino Brunello Di Montalcino 2018
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Product characteristics
Brand:Brunello Di Montalcino
Country:Italy
Region:Tuscany
Color:Red
Sweetness:Dry
Vintage:2018
Volume:0.75
View all Characteristics
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Key DetailsColor
Red
Clarity
Clear
Sweetness
Dry
Brand
Altesino
Country
Italy
Alcohol
14%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
Acidity
low
med
high
Tannins
low
med
high
Body
light
med
full
Finish
short
medium
long
Tasting CharacteristicsAltesino Brunello di Montalcino 2018 represents one of the benchmark interpretations of Brunello rooted firmly in tradition. Produced exclusively from Sangiovese grown on the estate’s diverse hillside vineyards, the wine reflects both altitude and soil variation. Extended aging in large Slavonian oak casks preserves varietal purity while building structure and longevity rather than sweetness or overt oak character. The 2018 vintage leans toward elegance and transparency, delivering classic Brunello architecture with measured power and precision.
Aromas and flavours:
Primary
Aroma/Nose: Red cherry, sour cherry, and dried raspberry, layered with notes of violet, dried herbs, tobacco, leather, and subtle earthy spice.
Secondary
Palate/Taste: Full-bodied yet controlled, with firm, finely grained tannins and vibrant acidity. Red fruit and savory notes unfold gradually, supported by mineral tension and a clearly defined structural backbone. The wine shows restraint and depth rather than richness.
Tertiary
Finish: Very long, dry, and layered, with lingering red fruit, savory tones, and a persistent, stony aftertaste that signals strong aging potential.
GastronomyServe at 16–18°C and decant for at least 1–2 hours to allow full aromatic development. This Brunello pairs best with roasted or braised meats, wild game, beef, lamb, and dishes with depth and umami. Its structure and acidity also complement aged hard cheeses and truffle-based cuisine. This is a wine for slow drinking and serious food, not casual sipping.
Food Pairing Suggestions:
Meat
Fish
Fruits and berries
Cheese
Poultry
Vegetables
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