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2010 Fuligni Brunello di Montalcino

Not Currently In Auction

Latest Sale Price

November 28, 2021 - $96

Estimate

RATINGS

3 BicchieriGambero Rosso

From the first impact it is lustrous and deep, with aromas from medicinal herbs to orange zest, tobacco and roots, while texture is polished to say the least with tangy flow and silky tannins. One of the very best.

98James Suckling

...dark-berry and burnt-orange aromas that follow through to a full body, very integrated tannins and a ripe, juicy fruit character. Savory, succulent and salty. Hints of chocolate and salted nuts. So juicy and gorgeous. A fabulous red.

94Vinous / IWC

Bright red stone fruits, wild flowers and cinnamon are all given an extra kick of intensity and focus from the high acidity of the year.

92Wine Spectator

A bright, spice-laden version, with macerated cherry, strawberry, tobacco and earth flavors. The ample tannins add structure, yet the lasting impression is of sweet fruit and refinement

17.5Jancis Robinson

Same embryonic impression on the palate with supple, ripe fruit and racy acidity on the finish.

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.