2010 Castello Romitorio Brunello di Montalcino Filo Di Seta Brunello

2010 Castello Romitorio Brunello di Montalcino Filo Di Seta

98 JS

Featured Review

The purity of fruit and saline undertones with hints of gravel and stones are both impressive on the nose. This turns to violets and roses. It's full body with ultra-fine tannins and a cool, sleek texture and style. It builds on the palate. So much here. Mind-bending. Better in 2018 but already exquisite. James Suckling

James Suckling | 98 JS

Depicting Capri's Grotta Azzurra on the label, the 2010 Brunello di Montalcino Filo di Seta is an oak-driven expression with elaborate tones of cinnamon, vanilla and roasted coffee bean that wrap thickly around fruity tones of blackberry and blackcurrant. The wine is soft and yielding with a rich embroidery of soft tannins and pulpy fruit extraction. There is that characteristic touch of bright acidity you get with Sangiovese. This pretty Brunello delivers all the qualities needed for medium and long-term drinking. It does need another two or three years of bottle aging however to fully flesh out.

Robert Parker Wine Advocate | 95 RP

The 2010 Brunello di Montalcino Filo di Seta is quite a bit darker and richer through the mid-palate than the straight Brunello. Dark red cherry, spice, plum and leather notes are all quite vibrant in the glass. Racy and voluptuous, yet with plenty of underlying structure, the Filo di Seta impresses for its overall balance. Sweet floral and spiced notes add nuance on the super-expressive finish. This bold, vibrant Brunello will offer another 10-15 years of fine drinking.

Vinous Media | 92 VM

This is marked by new oak, with vanilla, toast and smoke flavors accenting the core of plum. The terroir is obscured for now, despite the lingering fruit, acidity and well-integrated tannins. Best from 2018 through 2030. 500 cases made, 250 cases imported.

Wine Spectator | 90 WS

Type of Wine	Brunello : As you indulge in some fine Brunello, and you gaze into the deep brown elixir, your tongue will almost pulsate with excitement, as rich flavors of black cherry, chocolate, black raspberry, and blackberry are woven together like a heartfelt poem. An earthy, leathery undertone provides excellent contrast next to all the fruit, rounding out the experience .
Varietal	Sangiovese : When it comes to Tuscan wine, Sangiovese is king. This mighty grape variety resides not only in Tuscany, but throughout Italy. The varietal is responsible for some of the greatest wines in the country, including Chianti, Brunello di Montalcino, Rosso di Montalcino, Vino Nobile di Montepulciano and the infamous “Super Tuscans.” Sangiovese is extremely capable of adapting to the various climates and terroirs of Italy but is quite at home in Tuscany, where it is believed to have been birthed. Like most ancient grape varieties, there are many speculations about Sangiovese’s true time and place of origin. Some theories claim the Sangiovese grape dates back to the Etruscan era and cultivated mostly in Tuscany. Another theory is that it was cultivated by the ancient Romans. Sangiovese is believed to have been first documented in 1590 by agronomist, Gian Vettorio Soderini who talked about ‘Sanghiogeto” in an essay. There is no definitive evidence that ‘Sanghiogeto’ is the Sangiovese grape that is beloved and famous today; however, it is still considered by many to be the first appearance of the grape in written fashion. It wouldn’t be until the 18th century that Sangiovese would become well-known and started being planted all over the region. It was mentioned in l’Oenologia Toscana, written by Cosimo Villafranchi in 1773, in which he discussed the winemaking process of Chianti and the use of Sangiovese. Today, Sangiovese accounts for 10% of all winemaking grapes planted in Italy. This statistic may not seem significant but taken into consideration there are 350 authorized grape varieties across 20 wine regions, it is quite remarkable. Due to its versatility, Sangiovese is one of the most diverse grape varieties used in winemaking. However, the grape can be temperamental and sensitive to the environment in which it is planted. It is very much similar to the Pinot Noir in this fashion. Wines made with Sangiovese grapes can turn out tasting extremely different, based on climate, terroir and process. While the varietal can successfully grow most places, it tends to grow best in hot, dry climates with terroir composed mostly of shallow, limestone soils. Famously native to Tuscany but Sangiovese also grows in many other winemaking locations in Italy, such as Umbria in Central Italy, Campania in the South and Romagna where the grape is known as Sangiovese di Romagna. There are approximately 71,000 hectares of Sangiovese covering the earth’s surface, 62,725 of which reside in Italy (mostly Tuscany). Outside Italy, Sangiovese has grown quite popular in many winegrowing regions around the world, including the French Island of Corsica, where it ranks 2nd among all Sangiovese growing localities. It was introduced to Argentina in the late 19th century by Italian immigrants and remains successful in the region of Mendoza. Although Sangiovese was brought to America in the 1880’s, it was unpopular until the 1980’s when “Super Tuscans” caused a re-emergence of the grape in Napa Valley and Sonoma Coast. Sangiovese has also gained popularity in Barossa Valley in Southern Australia. The thin skinned, medium sized, blue-black berries of Sangiovese produce medium to full bodied, dry and highly acidic wines with fruity and savory flavors of plum, cherry, licorice, leather, tobacco and dust. Sangiovese may be synonymous with Brunello, and vice-versa, but the world of Sangiovese is far more intricate than a single wine, a single village, hillside town or designated area of control. It is the exclusive varietal and shining star in Brunello di Montalcino and provides the backbone for Chianti and many of the great Italian wines, and has gained an outstanding reputation as one of the world’s great grape varietals.
Country	Italy : Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France. Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate. The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned. The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market. With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla.
Region	Tuscany : Italian culture worships the concept of a shared meal, and their wines scream for a chance to be uncorked with your friends and family. The region's Mediterranean climate and hilly landscape combine to create a beautiful viticultural environment, where every chosen grape is brought to its full potential and transmuted into drinks worthy of gods. The vineyards are planted along the higher reaches of the hill slopes, creating a gorgeous view of the Italian landscape. Once your lips kiss the wine, you're sent spiraling down a veritable whirlpool of pure flavor, touching upon notes of sensuous cherry, nuts, floral hints and undertones of honey and minerals. The wines can be as sweet as a fresh summer romance, and carry an air of dignity and elegance about them that can stimulate your intellect for months as you contemplate the seemingly infinite intricacies and details in the texture. Tuscany is an important part of Italian viticulture, and sampling their wines is the closest you can get to visiting this heavenly region and experiencing the culture.

Producer	Castello Romitorio : The beauty of the Tuscan countryside has lured artists to its breathtaking views for millennia. The Montalcino area is a great hill covered with holm oaks and rows of vines, interspersed with noble stone buildings and farms that have witnessed centuries of cultivation of this land. The beauty of the landscape inspires art, while the terroir forms the essential foundation for winemaking and is where Italian artist, Sandro Chia and his son Filippo’s passion combine both into tangible masterpieces. “Art and Vineyards thrive on sometimes minimal, almost imperceptible variations. Enhancing these details and making them absolute: This is our job,” insists Sandro Chia. Castello Romitorio sits on land that dates back to the time of the Etruscans, demonstrating evidence of the ancient Romans and physical remains (still intact) from the middle ages when the estate’s manor house was a fortified castle. Today, Castello Romitorio is a place of expression. An oenological and artistic workshop, it combines Sandro and Filippo Chia's love for art with the pursuit of the best nuances of Sangiovese; those characterizing micro-variations that give a great wine its uniqueness. Since its inception in 1984, Castello Romitorio has been committed to the research, prosperity and advancement of Brunello di Montalcino in the modern world of winemaking. Brunello di Montalcino has an incredibly rich history dating back to the 14th century, but was only awarded DOCG (Designation of Controlled and Guaranteed Origin) status in 1980; just when Sandro Chia became involved in the expressive world of wine, himself. Together, with Franco Martini (the estate’s first cellar master) using ancient Sangiovese varietals, local to Montalcino, cultivated the vineyards of Castello Romitorio, creating a brand that has become globally recognized. Today, these old vines cover 50% of the 25 hectares under vine and are safely in the hands of Filippo Chia and Franco’s son, Stefano. This generational bond is continuing the traditional methods set before them, but also with the goal to initiate a process of renewal and a renaissance across all aspects of winemaking starting from the vineyards and therefore necessarily from the soil. A transition to organic farming officially began in March 2020 and vineyards will be certified by March 2023. Woods, vineyards and olive groves paint the scene in which the topography and sustenance of the land combine to form a hospitable host for the Sangiovese grape variety. This hospitable terroir creates wines of immense power and elegance which greatly reflect the native soils of Montalcino. Sandro Chia is a proponent of allowing the terroir to speak for itself, permitting only minimal intervention, “Working the vineyard is like working on yourself: You always start from what there is, what exists, not to change it but to enhance its uniqueness, its place in the world.” The Castello Romitorio portfolio is highlighted by Brunello di Montalcino; the finest expression of Sangiovese from a place where it reaches its full zenith, on the hill of Montalcino. Four Brunello DOCGs grace the line-up: Brunello, Riserva, Filo di Seta and Filo di Seta Riserva. They are complimented by Colto Rosso di Montalcino DOC (Designation of Controlled Origin) and Brio IGT (wines that fall under a regional designation) both made from 100% Sangiovese. The labels of Romitorio (Syrah and Petit Verdot) Brio and the white wine called Metaphysics (an equal blend of Chardonnay and Trebbiano Procanico) are produced using international varietals and express the tremendous capability of Montalcino’s soil. Each label is designed by the artist, Sandro Chia, himself. Multi-award winning wine writer and author of internationally renowned books, Ian D’Agata states, “Castello Romitorio’s wines are some of Montalcino’s sleekest and most perfumed…”