Carpineto

Brunello di Montalcino Sangiovese

9.113 ratings
9.01 pro ratings
Montalcino, Siena, Tuscany, Italy
Sangiovese
Mushrooms, Manchego & Parmesan, Beef, Venison, White Rice, Potato, Exotic Spices, Baking Spices, Pasta, Herbs, Beans & Peas, Hard Cheese, Pungent Cheese, Chicken, Salami & Prosciutto, Soft Cheese, Duck, Tomato-Based, Pork, Chili & Hot Spicy, Lamb, Turkey, Onion, Shallot, Garlic
Top Notes For
Tom Kobylarz

A pleasant, well balanced 2011 with bright, red fruit and fresh acidity, rare in 2011.

A pleasant, well balanced 2011 with bright, red fruit and fresh acidity, rare in 2011.

Jan 28th, 2016
Paulo Saliby

A Brunello from a very hot vintage: fleshy, ripe, generous and ready to drink, but with limited complexity.

A Brunello from a very hot vintage: fleshy, ripe, generous and ready to drink, but with limited complexity.

Jun 7th, 2020
Paulo Saliby

More pleasure in the mouth than on the nose

More pleasure in the mouth than on the nose

Aug 27th, 2018
Steven George

Words are not enough to describe the silky smooth character of the wine. Excellent with veal, lamb and hint of truffles.

Words are not enough to describe the silky smooth character of the wine. Excellent with veal, lamb and hint of truffles.

Mar 3rd, 2018
Maggie Arbogast

At Trishna (Indian in London)

At Trishna (Indian in London)

Apr 1st, 2017
Fabio Ciarla

Elegant and rich on the nose with flavours of blackberry and boisé. Medium body (for the category) but equilibrated and not so expensive

Elegant and rich on the nose with flavours of blackberry and boisé. Medium body (for the category) but equilibrated and not so expensive

Dec 20th, 2016
Yan Rivard

Déjà très évolué et petit défaut au nez avant la carafe

Déjà très évolué et petit défaut au nez avant la carafe

Sep 25th, 2016
Prakash Panjwani

Prakash had this 6 years ago

Prakash had this 6 years ago

May 23rd, 2018
Corey nachreiner

Corey had this 6 years ago

Corey had this 6 years ago

May 23rd, 2018
Igor Andronov

Igor had this 6 years ago

Igor had this 6 years ago

Apr 4th, 2018