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2018 Cerbaiona Brunello di Montalcino

TuscanyRedHighly RecommendInternationalNew ArrivalsPrivate Cellar

$ 500.00 AUD


A truly great Brunello from one of Italy's finest producers in an incredible vintage. The 2018 Cerbaiona Brunello is a wine of fine expression, a certain brightness and immediate quality. This is a vintage not to be missed, because it is truly unique, and not because it is one of the all time greats. In itself, this fact conveys something very important about the appreciation and enjoyment of Brunello.

Region - Tuscany

Type - Red

Year - 2018

Winery - Best of Italy

Grape - Sangiovese

Volume - Standard - 750ml

About the wine

Tasting notes

Opening to a medium-dark garnet colour, the 2018 Brunello di Montalcino offers direct and thick lines with ripe cherry, blackcurrant, leather and tilled earth. The wine is structured and firm at the back thanks to the quality of the tannins, and it offers generous fruit texture and concentration. This is a textbook Brunello from a warm vintage.

Wine descriptors

Captivating and Complex, Elegant and Fine, For the Cellar, Juicy and Fruity, Something Special

Fruit aromas & flavour

Cherries, Citrus, Dark Berries, Red Berries

Other aromas & flavour

Earth, Herbals, Minerality, Nuttiness

Body type




Food pairings





Red Meat







Spicy Foods

Cured Meats


Expert review

Sour cherries, orange zest, bark and tobacco leaves on the nose. Some olives and walnut husk. Savory and sleek with a medium body, tight-grained tannins and a chewy finish. Lovely pure sangiovese character. Best from 2024.

James Suckling

The Grape


Sangiovese is a Tuscan red grape variety that has become the most planted and famous variety in Italy. You may know this variety by a few other names like Chianti, Brunello di Montalcino, Montefalco Rosso or Carmignano, but rest assured it's all the same grape, but it may grow in different regions. Sangiovese is made for food and shows with aromas and flavours of cherry, red berries, roasted tomato, balsamic, Italian herbs, coffee and cured meats, backed by cutting acidity and a good grip of tannins. The best examples come from Montalcino (Brunello di Montalcino) and can age decades!

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