2012 Castello di Romitorio "Filo di Seta" Brunello di Montalcino (Previously $65)

SKU #1295193 94 points Robert Parker's Wine Advocate

 Made in limited numbers, the 2012 Brunello di Montalcino Filo di Seta is a commanding wine. With just 4,000 bottles produced, it reflects the extreme power and depth that can be achieved at this cooler Montalcino microclimate. The 2012 vintage was hot and dry, thus creating ideal growing conditions for Castello Romitorio's fruit. Vineyards here are panted on steep slopes and surrounded by thick forest and vegetation. In fact, you can't help but notice a wild and brambly element to this wine that recalls forest floor, truffle and autumnal leaf. These pretty accents add complexity to the wine's solid core of dark fruit. The mouthfeel is polished and tight and not without power. (ML)  (2/2017)

92 points James Suckling

 A big and rich wine showing the ripeness of the vintage with a full body, hints of jam and new wood. Long and chewy finish. Needs time to come together. Fruit-forward style. Drink now.  (12/2016)

92 points Wine Enthusiast

 Aromas of red berry, espresso, underbrush and French oak lead the nose along with a balsamic note. The bright, sleek palate evokes wild cherry, crushed raspberry, pipe tobacco and licorice alongside tightly knit, fine-grained tannins that lend refined support. Drink 2020–2028. (KO)  (5/2017)

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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/22/2017 | Send Email
While the nose of the DOCG Brunello is savory dominated the Filo di Seta has a nose filled with denser fruit, berry, plum a dark fruit yet while it is more fruit filled it would be wrong to think of this as a wine with a fruity nose. Just like in the nose the flavors in this wine aren’t a “California” fruit this is a complex, less sweet version while still having a saturated density to it, it is deeper, more faceted and more reticent. The finish shows what this wine needs, time, this is a bigger, denser version of the DOCG Brunello; the flavors are slightly more restrained and seem fresher, more precise and more focused that come together and form a long and complex vintage. A couple more years and this wine will blossom but if you opened one now I’d help you drink it.
Drink from 2020 to 2030

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.