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2010 Conti Costanti Brunello di Montalcino

Removed from a temperature controlled wine cellar

Light label condition issue

Removed from a temperature controlled wine cellar

2 available
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Ends Sunday, 7pm Pacific

RATINGS

97Vinous / IWC

Fabulous. The purity and translucence of Sangiovese comes through beautifully...Refined, pedigreed and exceptionally beautiful, the Costanti pretty much embodies what 2010 Brunello di Montalcino is all about.

96Wine Enthusiast

Aromas of menthol, leather, pressed violet, forest floor and woodland berry... firm, delicious palate offers dried red cherry, crushed raspberry, ground white pepper and licorice alongside a backbone of assertive but fine-grained tannins

94Wine Spectator

Rich, with a smooth texture and lively structure supporting the mulled cherry, licorice, leather and tobacco flavors. This firms up — a good sign in a young red, with a lingering finish of tobacco and spice.

17Jancis Robinson

Sweet and round with lots of fruit. Very dusty tannins. Pretty embryonic at this stage but very lively.

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.