Wines Brunello di Montalcino Castello Banfi - Brunello di Montalcino - 2019

Viniou Reviews

The 2019 Brunello di Montalcino from Castello Banfi is a remarkable representation of this prestigious Italian wine. Composed entirely of Sangiovese grapes, known locally as Brunello, this wine embodies the robust yet elegant nature typical of the appellation. The 2019 vintage benefited from ideal weather conditions that coaxed complexity and depth from the vines. The terroir in Montalcino is pivotal to the wine's character; the rolling hills provide varying altitudes and orientations, while the local Galestro soil—a mix of clay and limestone—enhances the minerality in the wine. Traditional winemaking techniques are employed, with long fermentation on the skins and extended ageing in large oak casks, which contribute to the wine’s structure and ageability.

Tuscany, home to the Brunello di Montalcino, is revered for its viticultural history and sun-drenched landscapes. The region’s climate, characterised by warm summers and mild winters, is perfect for ripening Sangiovese grapes to perfection. The Albarese and Galestro soils provide excellent drainage and impart a distinctive earthiness to the wines. Historically, Tuscany has been at the heart of Italian wine since the Etruscan times, and the Brunello di Montalcino has been celebrated as one of its crown jewels since the 19th century.

When pairing this Brunello di Montalcino with food, consider dishes that match its intensity and sophistication. Classic Tuscan dishes like wild boar ragù pappardelle or Bistecca alla Fiorentina, a thick-cut Tuscan steak, would complement the wine's tannins and acidity beautifully. Mushroom risotto or aged Pecorino cheese also work harmoniously, accentuating the wine's earthy and cherry notes.

For optimal enjoyment, serve this wine at a temperature of 16-18°C. Decanting it for about an hour beforehand will allow the rich bouquet to fully express its complex aromas of black cherry, leather, and spice, enhancing the overall tasting experience.