SASSETTI LIVIO PERTIMALI BRUNELLO DI MONTALCINO R

SASSETTI LIVIO PERTIMALI BRUNELLO DI MONTALCINO R

Sassetti Livio Pertimali Brunello di Montalcino is a distinguished expression of traditional Montalcino Sangiovese, produced by the historic Pertimali estate on the northern slopes of the appellation. Made exclusively from 100% Sangiovese Grosso, the wine reflects the estate’s limestone- and clay-rich soils and its commitment to classic Brunello craftsmanship. The grapes are hand harvested in early October, gently pressed and fermented in temperature-controlled stainless-steel vats, followed by 10–15 days of maceration. The wine then undergoes an extended 36 months of ageing in 33-hectolitre Slavonian oak casks, followed by a further six months in bottle, creating a harmonious balance between vibrant fruit, savoury complexity and refined structure.

In the glass, the wine presents an intense ruby-red colour with elegant garnet nuances developing with age. The bouquet is expressive and layered, opening with ripe red cherry, Morello cherry, wild strawberry, raspberry and red berry aromas. Floral notes of violet and dried flowers add an elegant lift, while deeper nuances of blood orange, Mediterranean herbs, mint and balsamic tones contribute freshness. With aeration, the aromatic profile becomes more complex, revealing tobacco, cedar, sandalwood, leather, liquorice, clove, black pepper and subtle earthy undertones. These savoury and mineral nuances are characteristic of the wine’s traditional Montalcino identity.

On the palate, Sassetti Livio Pertimali Brunello is elegant, structured and beautifully balanced, combining generous ripe fruit with vibrant acidity and polished tannins. Flavours of dark cherry, sour cherry, red plum and wild berries form the core, followed by nuances of liquorice, tobacco, cedar, sweet spice and dried herbs. Subtle notes of cocoa, black tea, balsamic herbs and earthy minerals add depth, while the long maturation in large Slavonian oak allows the wine to develop complexity without overwhelming its natural fruit character. The tannins are firm yet smooth and well integrated, supported by the lively acidity that gives the wine energy, freshness and precision.

The finish is long, persistent and refined, with lingering flavours of ripe cherry, red berries, violet, tobacco, liquorice, spice and earthy mineral tones. Its combination of polished tannins, bright acidity and savoury depth gives the wine impressive length and balance. With additional bottle age, it can develop further layers of leather, dried flowers, forest floor, tobacco, truffle and delicate balsamic complexity. The result is a classic, age-worthy Brunello that combines the elegance and aromatic finesse of Sangiovese with the firm structure expected from a serious Montalcino wine.

Food Pairing: This Brunello is an exceptional match for rich Tuscan and Italian cuisine. Pair it with Bistecca alla Fiorentina, grilled ribeye, roast beef, braised beef, lamb, venison and wild boar. It works particularly well with pappardelle or other pasta with wild-boar ragù, porcini mushrooms, truffle preparations, roasted game and slow-cooked meats. Its acidity also makes it an excellent companion to tomato-based dishes, while aged cheeses such as Pecorino Toscano and Parmigiano-Reggiano complement its tannins and savoury complexity. The estate itself recommends pairing the wine with Chianina Florentine steak and wild-boar preparations.

Serving Suggestion: Serve at approximately 16–18°C to reveal the wine’s aromatic complexity, vibrant acidity and refined tannins. A young bottle benefits from 45–60 minutes of gentle decanting, allowing the cherry, violet, tobacco, spice and earthy notes to open gradually. Older vintages should be decanted more carefully to separate any sediment while preserving their delicate tertiary aromas. Serve in a generous Burgundy or large Bordeaux-style red wine glass to allow the Brunello’s floral, fruity, savoury and mineral character to fully develop.