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2010 Il Marroneto Brunello di Montalcino

Not Currently In Auction

Latest Sale Price

February 5, 2023 - $82



95The Wine Advocate

Beautifully ripe and treads with the lightest of footprints imparting delicate tones of rose petal, forest berry, white cherry, balsam herb and sweet almond as it flutters over the senses...mouthfeel is tight silky & enduring.

94Wine Spectator

Aromas of wild and medicinal herbs lead off, with cherry, spice and tobacco flavors. Fleshy and focused, with a long, flavorful aftertaste of fruit, spice and tar.

93James Suckling

Another rich and flavorful wine with hints of walnut, mineral, orange peel and oyster shell. Very minerally. It's medium body, with firm tannins and a fresh and clean finish. Dense and solid.

17.5+ Jancis Robinson

Almost exotically perfumed nose with hints of cherry. Fragrant sweet/sour cherry with a firm dose of tannins. Elegant palate weight and long and juicy and still a little tight. Elegance is key. Long and refined yet powerful.


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.