Baricci Brunello di Montalcino Montosoli DOCG 2020
(Tuscany, Italy) - [VM 96] [WS 95] [DM 94]

About the winery: 

When the Consorzio del Vino Brunello di Montalcino was established in 1967, Nello Baricci was already a real pioneer in the history of Montalcino, having been born in Montalcino in 1921 and producing wines there for many years. His was the first signature and he received badge #1. Moreover he registered the 1st hectare of Brunello at the Chamber of Commerce in Siena. His first "official" bottle of Rosso di Montalcino was produced in 1968 and the first Brunello in 1971. Today Baricci is the only producer to have all his vineyards in the Montosoli "Grand Cru" area and the estate is now managed by Nello's grandsons, Federico and Francesco.

Notes from the Winemaker:

100% Sangiovese

Alcohol: 14.5%

Tasting Notes:

Ruby red color, which tends to garnet red with ageing. A very complex and intense 
nose, with fleshy fruit aromas, followed by elegant faded violet and rose notes. The taste is powerful, juicy, with a pleasant vertical freshness and well integrated tannins. Long and fruity finish with lots of berries.

Food Pairings: Ideal with red roast meat, noble game and aged cheeses. Perfect also as a 
meditation wine. Best served at a temperature of about 18/20 °C, opening it 3 hours before drinking.

95 Points - Wine Spectator:
"Ripe and succulent, featuring cherry, plum, earth, graphite and wild herb aromas and flavors. Vibrant acidity provides tension and drives this red to the prolonged aftertaste. Harmonious and complex, with terrific energy and length. Drink now through 2043." - Bruce Sanderson (Jun 2025)

94 Points - Decanter Magazine:
"The estate harvested between 20-22 September to get grapes in before the rain which was forecast. Bunches and berries were much smaller than average, and the concentration here is palpable. It wears its ripeness on its sleeve, with forward aromas of red cherry coulis and spiced plum. An earthy background of medicinal herbs bestows welcome gravitas, and the substantial juicy fruitiness almost obscures fine-boned, elegant tannins for the time being. Somewhere deep, flinty minerals lurk. It needs to lose some of its baby fat, however, before it can be taken seriously." - Michela Morris (Nov 2024)