MONTALCINO, ITALY

James Suckling & Robert Parker 95 points

All grapes for the 2016 Brunello are carefully picked in the vineyards 240-340 meters above sea level. They achieve the best ripeness and then are fermented in stainless and concrete, like all Ciacci Brunellos. It ages for 24 months in Slavonian oak barrels and then another 8 months in bottle. It’s a ruby red with fruit forward aromas. The palate is medium-full bodied with cherry, black berry and plum notes that are backed by silky tannins.

Food Pairings: Bracciole, meatballs, or lasagna.