2010 Livio Sassetti "Pertimali" Brunello di Montalcino

SKU #1235669 100 points James Suckling

 Crazy aromas of dried lemon, sea salt and cherry and delicate rose petal. Full body, ripe fruit with amazing acid tannin structure. It works from the inside out with your palate showing an amazing center palate and bright acidity and tannin structure. Goes on for minutes. Redefines Brunello. Drink now but better in five years. The greatest wine ever from here.  (12/2014)

97 points Robert Parker's Wine Advocate

 I am absolutely enthusiastic about Sassetti Livio Pertimali's 2010 Brunello di Montalcino. Breathe deep into the glass and this wine awards you a beautiful sensorial experience that brings you immediately to varietal tones of pressed cherry, dried blackberry, spice and tobacco. The most compelling notes however are those polished mineral tones of crushed granite and pencil shaving that add sharpness and focus. This is not a timid Brunello and you can taste the sheer power and the quality of the fruit on hand. The mouthfeel is polished and smooth with fine and exact textural richness. Bravo! (ML)  (2/2015)

96 points Wine & Spirits

 The Sassetti family grows the fruit for Pertimali on their northwest-facing vineyards on the Montosoli hill, in Brunello’s northern sector. This 2010 offers lifted floral aromas characteristic of that terroir. Fine tannins disperse through the saturated fruit flavors of red plum and baked cherry, the fruit fleshing out and revealing notes of anise, mint and tobacco, with a streak of graphite adding to the textural richness. The wine shows great balance, freshness and persistence, and promises long cellaring potential.  (12/2015)

95 points The Wine News

 The 2010 Pertimali Brunello di Montalcino is absolutely striking. This refined Brunello dazzles with gorgeous aromas of dark cherries, blackberries, leather, spring floral and hints of eucalyptus notes emerging from the glass. The full body shows wonderful structure, balance and depth, with well integrated tannins and a beautiful touch of acidity which carries over onto the long, textured finish. The 2010 Pertimali is a standout Brunello in a vintage loaded with amazing wines.  (3/2015)

95 points Wine Spectator

 This has depth and complexity, from the cherry and menthol notes to the earth and mineral elements. Tightly wound, with a core of sweet fruit offsetting the burly tannins. This red lingers on the finish, showing fine equilibrium and the potential to develop. Best from 2019 through 2035. *Top 100 Wines of 2015* (BS)  (6/2015)

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By: Greg St. Clair | K&L Staff Member | Review Date: 4/6/2016 | Send Email
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This wine is so hard to describe, it is just seamless perfection. I’ve tasted a lot of Brunello, professionally for more than 30 years, the last decade twice a year or more to Montalcino and I can’t think of one wine I thought that was ever “better” than this wine, it is so complete, so balanced, so flavorful I’m just really sorry there is a limited number of bottles. The Pertimali estate is on the north facing slope of Montalcino called the versante Senese and the flavors that one sees from this zone just jump out at you in this wine. That super complex Marasca cherry aromatics are the high-toned burst you see first, then the subtle earth, tobacco, leather, wild brush aromatics meld with fruit and … you’re hooked right there. The palate shows this vintage’s hallmark signature, that salty, savory, character that seems to bond the wine’s texture to the flavors, so more cherry, earth, spice, but all so well combined … I think I’m tearing up a bit, this wine is so good, you can not miss it! Perfect balance in the finish, all those flavors, aromatics and textures join in unison to create one of the most incredible wine experiences I’ve ever had. Very limited...Unfortunately our scale doesn't go beyond 5...
Drink from 2016 to 2040

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.