Castello Romitorio 'Filo de Seta' Brunello di Montalcino 2019

Castello Romitorio 'Filo di Seta' Brunello di Montalcino is a refined and distinctive expression of Sangiovese, crafted from a meticulous selection of grapes grown near a forest stream known as the Silk Thread. This elegant Brunello undergoes approximately 30 months of maturation in oak barrels, followed by an additional 12 months of bottle ageing before release. It presents complex aromas of black cherry, rose petal, balsamic herbs, and forest floor. The palate is layered and structured, with fine tannins, vibrant acidity, and a long, graceful finish. A sophisticated wine that speaks to both power and poise.

*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, balsamic herbs, dried leaves, cedar
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Brunello di Montalcino DOCG
Region: Tuscany, Italy
Terroir: Steep, forest-edge vineyards with rocky, galestro-rich soils
Aging: Aged 30 months in oak, 12 months in bottle
Serving Temperature: 18–20°C – Best decanted before serving

Castello Romitorio is a prestigious Montalcino estate renowned for its commitment to terroir and tradition. The 'Filo di Seta' Brunello is a unique micro-expression of the estate, sourced from cooler, higher-elevation vineyards bordering woodlands. The name, meaning 'Silk Thread,' references the small stream that flows through the vineyard's edge. This wine is a study in elegance, combining structured tannins and layered complexity with the graceful finesse that defines top-tier Brunello.

Beef: Braised short ribs or Bistecca alla Fiorentina.
Lamb: Grilled lamb cutlets with rosemary and garlic.
Game: Roast pigeon or wild boar with juniper and red wine.
Vegetarian: Mushroom risotto or eggplant and ricotta involtini.

Pecorino Riserva: Rich and savoury, echoing the wine's intensity.
Parmigiano-Reggiano: Aged and crumbly, enhancing the finish.
Taleggio: Creamy and slightly pungent, softening structure.
Asiago Vecchio: Nutty and bold, complementing earthiness.

Coniglio in Umido alla Toscana (Tuscan Braised Rabbit)

Ingredients:

• 1 rabbit, cut into pieces
• 2 garlic cloves, minced
• 1 onion, chopped
• 1 rosemary sprig, bay leaf, sage
• 200mL red wine
• 200g peeled tomatoes
• Olive oil, salt, and pepper

Instructions:

1. Sear rabbit in olive oil, remove and set aside.
2. Sauté onion and garlic, add herbs, return rabbit to the pan.
3. Pour in wine, reduce, add tomatoes, and simmer for 1.5 hours.
4. Serve with soft polenta and a glass of Castello Romitorio 'Filo di Seta' Brunello di Montalcino.