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2012 San Filippo Brunello di Montalcino Le Lucere Riserva

ITEM 8574826 - Removed from a professional wine storage facility

Bidder Quantity Amount Total
6 $105
Item Sold Amount Date
I8679500 2 $85 Feb 5, 2023
Front Item Photo


96Wine Spectator

A broad, mouthfilling style, boasting black cherry, plum, leather, chocolate and spice aromas and flavors. A riper style, yet not soft, with more support from dense tannins than acidity. Finishes with a dusty aftertaste of tobacco and graphite...

93The Wine Advocate

...shows thick extraction and deep concentration of dark fruit, cherry marmalade and blackberry preserves. Black prune and dried fig also play supporting roles, with a strong showing by exotic spice and savory tobacco. This is a Big Brunello with two capital Bs. It ages in small oak barrel for 14 months and then does another 16 months of aging in botte grande. It shows thick textural richness in the mouth.

92Vinous / IWC

...Rich, ripe aromas and flavors of fresh blackberry, red cherry pie and blueberry nectar are complemented by a strong dollop of vanilla. The finish is long, creamy and suave... outstanding wine...


San Filippo

San Filippo is in Montalcino. It was founded in 1972 and is today owned by Roberto Giannelli, who has renovated the 53-acre estate extensively, paying close attention to the 27 acres of vineyards. The estate takes its name from a small, 17th century chapel built by a local landowner who wanted to show his gratitude for good harvests by holding regular religious services. Today the small chapel is part of the San Filippo estate. San Filippo produces Brunello di Montalcino, Rosso di Montalcino and Sant’Antimo Rosso, which is a blend of Sangiovese and Merlot. About 2,500 cases of Brunello are made annually. San Filippo Brunellos have won scores in the mid- to high-90s. Wine Advocate has written that “San Filippo is home to some of the best boutique Brunello today.”


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.