Castello Romitorio Filo de Seta' Brunello di Montalcino 1.5L MAGNUM 2019

Castello Romitorio 'Filo di Seta' Brunello di Montalcino MAGNUM is a luxurious and elegant large-format bottling of this exceptional single-vineyard Brunello. Named after the 'Silk Thread' stream that winds through the nearby forest, this wine is crafted from carefully selected Sangiovese grown in cooler, high-elevation vineyards. Aged for 30 months in oak and 12 months in bottle, this magnum delivers dark cherry, rose petal, balsamic herbs, and forest floor complexity. The generous format allows for longer ageing and deeper development, offering layered structure, refined tannins, and a graceful finish.

*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: Black cherry, rose, wild herbs, dried leaves, forest floor
Alcohol Percentage: 14.5%
Closure: Cork
Size: 1.5L MAGNUM
Appellation: Brunello di Montalcino DOCG
Region: Tuscany, Italy
Terroir: Rocky galestro-rich soils at high elevation near forested slopes
Aging: Aged 30 months in oak and 12 months in bottle
Serving Temperature: 18–20°C – Decant before serving

Castello Romitorio is a renowned estate in Montalcino, crafting expressive and terroir-focused wines from Sangiovese. The 'Filo di Seta' bottling is among their most distinctive offerings, sourced from hillside vineyards bordering a forest stream. This magnum format allows for extended cellaring and greater complexity, highlighting the estate's commitment to tradition, precision, and natural expression of site. A collector's wine with depth, elegance, and age-worthy structure.

Beef: Dry-aged ribeye or braised beef cheeks.
Lamb: Herb-crusted lamb rack or lamb ragu with rosemary.
Game: Roast pheasant or wild boar stew.
Vegetarian: Porcini risotto or eggplant parmigiana with basil oil.

Parmigiano-Reggiano: Aged and nutty, enhances the structure.
Pecorino Toscano: Salty and intense, complements savoury depth.
Taleggio: Soft and aromatic, balancing tannins.
Gorgonzola Piccante: Bold and creamy, offering contrast to the earthy notes.

Stufato di Cinghiale al Vino Rosso (Red Wine Braised Wild Boar)

Ingredients:

• 1.5kg wild boar meat, cubed
• 2 onions, sliced
• 2 carrots, diced
• 3 garlic cloves, minced
• 750mL red wine
• Rosemary, bay leaf, juniper berries
• Olive oil, salt, and pepper

Instructions:

1. Marinate meat in wine and herbs overnight. Drain before cooking.
2. Brown meat in olive oil, set aside. Sauté vegetables and garlic.
3. Return meat, pour in marinade, simmer for 3 hours until tender.
4. Serve with polenta and a glass of Castello Romitorio 'Filo di Seta' Brunello di Montalcino 1.5L MAGNUM.