From the cellar, I chose a bottle of 2010 Brunello di Montalcino from Fuligni, a wine that, to me, beautifully shows just how refined and aristocratic Brunello can be. Located on the northern side of Montalcino, Fuligni has been a classic benchmark of the appellation for decades. The Fuligni family estate favors elegance, freshness and a pure expression of sangiovese over sheer power or concentration.
The wine is made from 100% sangiovese, known locally, of course, as brunello. The 2010 was an exceptionally strong vintage in Montalcino, and this bottle has developed beautifully. The nose opens with ripe red cherries and dried flowers, followed by orange peel, tobacco, leather and Mediterranean herbs. With a little air, earthy and balsamic nuances also emerge. Its evolution is clear, yet the fruit remains remarkably fresh.
On the palate, it is refined and precise. The tannins are beautifully integrated, while still giving the wine structure. What makes it especially elegant is the combination of fresh acidity, ripe red fruit and lightly savoury, spicy notes. This is no heavy or massive Brunello, but a wine with tension and length that becomes more compelling the longer it spends in the glass.
For food pairings, I think of classic Tuscan cuisine: pappardelle al ragù di cinghiale, roast lamb or beef, bistecca alla fiorentina, and dishes with mushrooms. A well-aged Pecorino Toscano would also be a wonderful match.
The 2010 is now at a superb point for drinking. It has had enough bottle age to show its full complexity, while retaining the freshness and structure to continue evolving for at least another five to ten years. Personally, I would have no hesitation opening it now: this is exactly the stage at which a classic Brunello begins to exchange youthful power for finesse, nuance and depth.
A presto, Salute!
The wine is made from 100% sangiovese, known locally, of course, as brunello. The 2010 was an exceptionally strong vintage in Montalcino, and this bottle has developed beautifully. The nose opens with ripe red cherries and dried flowers, followed by orange peel, tobacco, leather and Mediterranean herbs. With a little air, earthy and balsamic nuances also emerge. Its evolution is clear, yet the fruit remains remarkably fresh.
On the palate, it is refined and precise. The tannins are beautifully integrated, while still giving the wine structure. What makes it especially elegant is the combination of fresh acidity, ripe red fruit and lightly savoury, spicy notes. This is no heavy or massive Brunello, but a wine with tension and length that becomes more compelling the longer it spends in the glass.
For food pairings, I think of classic Tuscan cuisine: pappardelle al ragù di cinghiale, roast lamb or beef, bistecca alla fiorentina, and dishes with mushrooms. A well-aged Pecorino Toscano would also be a wonderful match.
The 2010 is now at a superb point for drinking. It has had enough bottle age to show its full complexity, while retaining the freshness and structure to continue evolving for at least another five to ten years. Personally, I would have no hesitation opening it now: this is exactly the stage at which a classic Brunello begins to exchange youthful power for finesse, nuance and depth.
A presto, Salute!