| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2003 |
| Country | Italy |
| Type of Appellation | DOC |
| Region | Tuscan Wines |
| Appellation | Brunello di Montalcino |
| Estate | Col d'Orcia |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £63.00 |
|---|
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|
Youth
2003 - 2007
|
Maturity
2008 - 2015
|
Peak
2016 - 2024
|
Decline
2025 - 2032+
|
| Grape variety | Percentage |
|---|---|
| Sangiovese | 100 % |
Col d'Orcia’s Brunello di Montalcino 2003 is an exceptional red wine produced in one of the most celebrated appellations of Tuscany. Crafted exclusively from Sangiovese, locally known as Brunello, this 2003 vintage experienced a particularly hot and dry growing season, lending the wine concentrated fruit character and robust tannic structure. The estate’s vineyards benefit from both elevation and the cooling influence of the nearby Orcia river, providing favourable conditions for ripening while retaining freshness. Traditional vinification methods are employed, with fermentation in stainless steel followed by extended ageing in large Slavonian oak casks, a technique that promotes complexity and preserves the grape’s natural elegance.
The Montalcino region, perched upon rolling Tuscan hills, boasts a mosaic of varied soils—rich in clay, limestone, and galestro—that impart unique nuances to the wine. The Mediterranean climate is marked by warm, sun-drenched days and cool nights, especially advantageous in 2003, a year noted for its heat, which accelerated ripening and produced wines of ample body and ripe fruit. Brunello di Montalcino holds a distinguished place in Italian wine history, having achieved DOCG status in 1980, and is renowned for its ageworthy and profound expressions of Sangiovese.
This Brunello pairs beautifully with hearty dishes that can stand up to its structure and depth. Traditional Tuscan fare such as bistecca alla fiorentina, roasted wild boar, and aged pecorino cheese makes for classic combinations. Rich meat stews, wild mushroom risotto, and game birds also highlight the wine’s earthy undertones and savoury complexity. For a regional touch, try it with pappardelle al cinghiale, a slow-cooked wild boar ragu.
For optimal enjoyment, decant this wine for at least an hour to allow its aromas and tannins to fully unfold. Serve at 17-18°C to appreciate the full spectrum of its dark cherry fruit, leather, tobacco, and subtle spice notes. This vintage has matured beautifully and should be enjoyed with good company and leisurely meals.
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