Taste: This is a deep ruby with garnet reflections at the rim. The nose is layered with notes of ripe black cherry, red plum, and raspberry coulis, interwoven with dried herbs, leather, and cedar. Secondary aromas of anise, rose petal, and warm terra cotta emerge with air. The wine is full-bodied yet precise on the palate, with firm, polished tannins and vibrant acidity driving the structure. Flavors echo the nose, with juicy red fruit framed by baking spice, balsamic, and crushed stone accents. The finish is long, savory, and finely textured, marked by lingering minerality and hints of orange zest and tobacco leaf.
Pairing: Brunello’s high acidity, firm tannins, and earthy complexity make it a natural partner for richly flavored foods, especially those with roasted, herbal, or umami-driven elements. Traditional pairings such as bistecca alla Fiorentina or wild boar ragù over pappardelle amplify the wine’s depth and bring out its savory undertones.
About. The town of Montalcino, located in the rolling countryside of southern Tuscany, is home to one of Italy’s most celebrated appellations—Brunello di Montalcino DOCG—and to Altesino, a pioneering winery that has played a key role in shaping Brunello's identity since its formal recognition. Established in 1970, Altesino is headquartered just northeast of the medieval hilltop town itself, and its estate is steeped in a rich blend of local heritage and innovation.
Altesino gained international recognition not long after founding as one of the original estates that defined Brunello as a world-class wine. In 1975, the winery became the first producer to introduce the concept of the “cru” to Montalcino by releasing a single-vineyard bottling: Montosoli. That vineyard, located on a small hill just north of Montalcino, has since become one of the most iconic growing sites in the appellation. Montosoli’s name is now synonymous with finesse and aromatic precision.
