# Pelagrilli Brunello di Montalcino (2020)

- **Producer:** Siro Pacenti
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €50
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, redcurrant, violet, black pepper, herbaceous, vanilla, cedar, toast, cloves, leather, tobacco, forest floor, dried cranberry

## About this wine

Siro Pacenti, established in 1970 and located in the northern sector of Montalcino, is renowned for combining traditional Tuscan terroir with modern, ultra-precise viticultural techniques. The 'Pelagrilli' bottling is sourced from vines planted on clay and sandy soils at an altitude of 350 meters. This cooler microclimate yields a Brunello characterized by elegance, vibrant acidity, and precise fruit definition, showcasing the estate's commitment to expressing the distinct personality of northern Montalcino.

## Interesting facts

- Giancarlo Pacenti was a pioneer in Montalcino, introducing French barriques and ultra-precise berry sorting tables in the 1990s.
- The Pelagrilli vineyard features vines ranging from 25 to 35 years old, planted on clay-loam soils that retain moisture beautifully.
- Siro Pacenti was one of the first estates in the region to vinify parcel-by-parcel to preserve the distinct terroir of northern Montalcino.

## Food pairing

The high acidity and robust tannin structure of this Sangiovese require rich, protein-heavy dishes and savory fats to soften the palate. Earthy components like mushrooms and truffles mirror the wine's tertiary potential, while red fruit reductions complement its primary cherry notes.

## Wine making process

The grapes are harvested entirely by hand and undergo a rigorous double sorting process, first of the bunches and then of individual berries using optical sorting technology. Fermentation takes place in temperature-controlled stainless steel tanks. The wine is then aged for 24 months in French oak barriques, utilizing a combination of new and used wood, before finishing its refinement in the bottle prior to release.