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2016 Podere Salicutti Brunello di Montalcino Sorgente

Not Currently In Auction

Latest Sale Price

October 2, 2022 - $66



93Wine Spectator

Sweet, vanilla tones and resinous oak mingle with the cherry, plum and tobacco flavors... Shows fine, spicy length.

93Wine Enthusiast

Aromas of baked plum, oak, camphor and violet waft out of the glass. Reflecting the nose, the warm, bold palate features prune, black-cherry jam, vanilla, espresso and almond liqueur accompanied by assertive, fine-grained tannins.

92The Wine Advocate

91Vinous / IWC

...a lifted display, both floral and dusty, revealing sweet rose, strawberry, cloves and hints of licorice...velvety-smooth and elegant in feel, casting blue-tinged ripe berries effortlessly across the palate, as minerals and fine tannins collect toward the close. It tapers off lightly structured, with a note of wild berry preserves and sage lingering long.

16Jancis Robinson

Sweet oak with hints of coconut layering the fruit... Sweet, minty and oaky fruit...fruit quality is so high... Juicy finish with grainy tannins...


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.