Castello Romitorio Brunello di Montalcino Riserva 2016

Castello Romitorio Brunello di Montalcino Riserva 2016 is a masterful expression of Sangiovese from one of Montalcino’s classic vintages. Only 6,300 bottles were produced from meticulously selected fruit grown at high elevations. This Riserva delivers power and refinement, with 15% alcohol balanced beautifully by the vineyard’s natural freshness and vibrant acidity. The bouquet is polished and layered, offering red cherry, rose, wild herbs, and subtle earthy spice with both primary and emerging tertiary notes. Structured and long-lived, it offers a lasting sense of harmony and depth, with drinking potential through to 2045.

*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, Complex
Grape Varietal: Sangiovese
Tastes Like: Red cherry, dried rose, wild herbs, tobacco, forest floor, spice
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: Brunello di Montalcino DOCG
Region: Tuscany, Italy
Terroir: High-elevation vineyards with galestro and limestone soils
Aging: Aged in large oak casks for 36 months, then in bottle
Serving Temperature: 18–20°C – Best served decanted

Castello Romitorio is a renowned estate located in northwest Montalcino, celebrated for producing expressive, terroir-driven Brunello. The Riserva is only made in exceptional vintages and represents the pinnacle of the estate's work with Sangiovese. From carefully selected plots and aged extensively, this wine is built to age with grace and complexity. The 2016 vintage exemplifies the estate's commitment to harmony, elegance, and the power of place.

Beef: Bistecca alla Fiorentina or braised short ribs.
Lamb: Herb-crusted lamb loin or slow-roasted lamb shoulder.
Game: Venison with juniper berries or wild boar stew.
Vegetarian: Black truffle risotto or porcini mushroom tart.

Pecorino Toscano Stagionato: Bold and savoury, matching the wine's intensity.
Parmigiano-Reggiano: Aged and nutty, enhancing structure.
Asiago Vecchio: Firm and complex, supporting earthiness.
Gorgonzola Piccante: Spicy and rich, offering contrast to red fruit and spice.

Stracotto di Manzo (Tuscan Slow-Cooked Beef)

Ingredients:

• 1.5kg beef chuck or brisket
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 500mL red wine
• 2 garlic cloves, smashed
• Rosemary, bay leaf, sage
• Olive oil, salt, and pepper

Instructions:

1. Brown beef in olive oil. Set aside. Sauté vegetables in the same pot.
2. Add herbs, garlic, and wine. Return beef to the pot, season.
3. Cover and simmer gently for 3–4 hours until fork-tender.
4. Slice and serve with soft polenta and a glass of Castello Romitorio Brunello di Montalcino Riserva.