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medallions of ostrich with shallots and al dente herb-flavoured vegetables
Drawing its fruit from Serralunga d'Alba
licorice and toasted spice make for a beautifully elegant bouquet
From vines planted in 1905
Fermentation takes place in temperature-controlled barrels
2016 Brunello di Montalcino Ciacci Piccolomini medallions of ostrich with shallotsJames Suckling 95 points: Lots of red and blue fruit to this, evolving into wet leaves, freshly turned soil and brewed tea. Light herbal notes. Sweet cherries, too. It's full bodied with silky, firm tannins. More minerality and tea notes on the finish. Elegant and driven. Drink after 2023. Parker Larner 95+ points: The 2016 Brunello di Montalcino (made with 56,000 bottles) shows bold cherry, spice, crushed stone and balsam herb that come together in
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