Castello Romitorio Brunello di Montalcino 2019

Castello Romitorio Brunello di Montalcino is the estate’s flagship wine, a benchmark expression of Sangiovese cultivated in harmony with the land. With over 30 years of dedication to the terroir of Montalcino, this Brunello captures purity, structure, and elegance. It showcases aromas of red cherry, dried rose, wild herbs, and earthy spice. The palate is refined and balanced with fine-grained tannins and a long, graceful finish. This wine embodies the tradition and excellence of Brunello, crafted with precision and deep respect for its origins.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Refined
Grape Varietal: Sangiovese
Tastes Like: Red cherry, dried rose, forest floor, balsamic herbs, spice
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Brunello di Montalcino DOCG
Region: Tuscany, Italy
Terroir: Galestro and clay-limestone soils at mid to high elevation
Aging: Aged in large oak casks for 24–36 months and bottle refined
Serving Temperature: 18–20°C – Best served decanted

Castello Romitorio is a prestigious estate located in the northwest quadrant of Montalcino. Known for its artistic and viticultural heritage, the estate is committed to producing wines of integrity and elegance. Their Brunello di Montalcino represents the pinnacle of their work with Sangiovese, made from carefully selected grapes and aged using traditional methods. It reflects the richness, longevity, and complexity that have made Montalcino one of the world's most revered wine regions.

Beef: Bistecca alla Fiorentina or slow-braised beef shoulder.
Lamb: Rack of lamb with rosemary or lamb and porcini stew.
Game: Pheasant or wild boar with chestnuts and herbs.
Vegetarian: Truffle risotto or mushroom-stuffed cannelloni.

Pecorino Toscano: Aged and savoury, echoing regional character.
Parmigiano-Reggiano: Nutty and complex, matching tannic grip.
Taleggio: Creamy and pungent, contrasting earthiness.
Gorgonzola Dolce: Soft and rich, balancing acidity.

Pappardelle al Ragù di Cinghiale (Pappardelle with Wild Boar Ragu)

Ingredients:

• 400g pappardelle pasta
• 500g wild boar or pork shoulder, finely chopped
• 1 onion, 1 carrot, 1 celery stalk, chopped
• 2 garlic cloves, minced
• 400mL red wine
• 500g tomato passata
• Rosemary, bay leaf, olive oil, salt and pepper

Instructions:

1. Marinate meat overnight in wine and herbs. Drain before cooking.
2. Sauté vegetables in olive oil, add meat and brown.
3. Pour in wine, then passata. Simmer gently for 2–3 hours.
4. Cook pasta and toss with the ragu. Serve with a glass of Castello Romitorio Brunello di Montalcino.