Sign In

2006 Altesino Brunello di Montalcino Montosoli

Not Currently In Auction

Latest Sale Price

September 4, 2022 - $96

Estimate

RATINGS

96James Suckling

Wow. It really opens on the nose giving so much gorgeous fruit. Full body and very dense, with dried cherries, cedar and hints of coffee bean. Powerful and rich.

94+ Stephen Tanzer

..Intensely flavored and penetrating, boasting terrific energy and purity to its reticent middle palate. Denser and chewier than the classico, but at the same time a bit more high-pitched and exotic. A wine of terrific focus and verve,..

93Wine Spectator

Sage, rosemary and tar aromas complement the sweet black cherry fruit in this red. Though supple and almost opulent, there’s an elegance and freshness about this, too. The long aftertaste features spice and tobacco notes.

92+ The Wine Advocate

...suggestions of grilled herbs, high-toned flowers, leather and licorice that add complexity. Despite the wine’s richness, the tannins are still a bit prominent...

16Jancis Robinson

REGION

Italy, Tuscany, Brunello di Montalcino

Brunello di Montalcino is regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is entirely Sangiovese. Montalcino itself is a picturesque, hill-top town not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine. Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.