Campogiovanni Brunello Di Montalcino

Campogiovanni's Brunello di Montalcino is a 100% Sangiovese red from the hills around Montalcino in Tuscany, bottled at 14.5% ABV. Brunello is the more structured, longer-lived expression of Sangiovese. Expect dark cherry and plum at the core, with dried herbs, warm spice and a savory, earthy edge that is typical of the appellation. The body is medium-full, and the tannins are firm and grippy when the wine is young. Sangiovese's naturally high acidity keeps the fruit lively and gives the wine its lift at the table. Brunello is traditionally aged in oak before release, so expect some oak-derived spice and a little leather or tobacco in the background. The finish is usually long, dry and savory. At 14.5% alcohol, the wine carries real weight, and it needs food. The acidity and tannin suit fat and protein: bistecca alla fiorentina, grilled or braised lamb, and slow-cooked beef or wild boar ragù over pappardelle. Roast pork with rosemary and garlic works well, and so does mushroom risotto or aged pecorino and Parmigiano-Reggiano. Avoid delicate fish or very spicy dishes, since the tannin will clash with both. Serve it at about 16–18°C, which is cooler than room temperature in most homes. Serving it too warm exaggerates the alcohol and flattens the fruit. A young Brunello usually benefits from decanting for an hour or two, which softens the tannins and opens the aromatics. If you open an older bottle, decant it gently off any sediment and drink it soon after. Use a large-bowled red wine glass, such as a Bordeaux or Burgundy shape, to give the wine room to open and to concentrate the dried-herb and cherry aromas. This is a bottle that rewards patience. The structure, acidity and tannin that make it firm now are the same things that let Brunello develop over many years, so cellaring it for several years is reasonable. Store it on its side in a cool, dark place at a steady temperature. If you want to open it sooner, give it a long decant and pair it with a rich dish, and it will drink well.