This Brunello is sourced from estate vineyards at 240–300 metres altitude on clay‑calcareous soils of Eocene origin with shale, giving Sangiovese both structure and aromatic lift. Grapes are harvested in early October at low yields (around 7 tons per hectare), then fermented in stainless steel at controlled temperatures with a short cold pre‑maceration followed by 10–12 days on skins at 26–28°C.
After malolactic fermentation in cement, stainless steel and wood, the wine ages 24–28 months in large barrels before at least 10 months of bottle refinement, allowing tannins to integrate and the spicy, black‑cherry character to develop complexity. The 2017 vintage, warmer and more structured, gives a Brunello that is generous in fruit yet supported by dense, silky tannins.
Tasting Notes
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Nose: Sweet berry, cherry and floral aromas with some dried fruit, hints of cedar and dominant notes of black cherry in a complex, spicy bouquet.
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Palate: Full, harmonious and persistent, with plenty of ripe fruit, chewy but polished tannins, vanilla and a continuation of the black‑cherry and spice profile from the nose.
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Finish: Long and balanced, showing dense, silky tannins and a lingering mix of red and black fruit, spice and subtle wood tones.
Awards and Accolades
For this specific wine and vintage, James Suckling has rated San Filippo Brunello di Montalcino 2017 at 92 points, noting sweet berry, cherry and floral aromas with some dried fruit and cedar, and describing it as full‑bodied and chewy with lots of fruit, tannins and vanilla, “big and rich but still fresh,” recommending to try after 2024. There are no additional detailed numeric scores from other leading critics clearly published for this exact 2017 estate Brunello, though earlier vintages of both the estate Brunello and Le Lucere cru have received very high ratings, underlining the estate’s strong overall reputation.
Serving and Cellaring
Serve at 16–18°C in large red‑wine or Burgundy‑style glasses, ideally after 1–2 hours in a decanter to soften the tannins and open the bouquet. This Brunello pairs well with grilled or roasted red meats, game, rich ragù pastas, aged pecorino and mushroom dishes, and can be enjoyed from now through roughly 2032–2035 as it develops more leather, dried‑cherry and forest‑floor complexity.
Technical Details
Alcohol: 14% ABV.
Residual Sugar: Dry; richness comes from ripe Sangiovese fruit and oak ageing rather than sweetness.
Closure: Cork.
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