Tassi Brunello di Montalcino 2018

The Tassi Brunello di Montalcino 2018 is an exceptional expression of Sangiovese from one of Tuscany’s most prestigious wine regions. Produced by the Tassi family, this Brunello reflects their dedication to tradition, quality, and the unique terroir of Montalcino. Known for crafting wines with depth, elegance, and age-worthy potential, Tassi sources grapes from prime vineyard sites on the rolling hillsides of Montalcino. The 2018 vintage is a more classical Brunello, with fine tannins and bright acidity that beautifully complement the fruit’s natural richness and complexity.

Aged for several years in large Slavonian oak casks, this Brunello showcases a balance between ripe fruit and the subtle influence of oak, allowing the Sangiovese to express its full range of flavours while maintaining elegance and structure.

Appearance: Deep ruby red with garnet reflections, showing both intensity and the beginning of its development.

Aroma: The nose is complex and inviting, with notes of ripe cherries, red plums, and blackberries, accompanied by layers of dried roses, leather, and earthy undertones. Subtle hints of tobacco, cedar, and sweet spices like cinnamon and clove add further depth to the bouquet.

Taste: Full-bodied with firm yet polished tannins. Flavours of dark cherry, redcurrant, and plum are intertwined with earthy notes of forest floor, tobacco, and dried herbs. There are also hints of dark chocolate, vanilla, and a slight balsamic undertone, reflecting the careful oak ageing. The wine’s bright acidity keeps the fruit fresh and vibrant, balancing the richness and giving it excellent ageing potential.

Finish: Long and persistent, with lingering red fruit, spice, and a touch of savoury earthiness. The tannins are structured but refined, promising further development with time in the bottle.

Food Pairing: Tassi Brunello di Montalcino 2018 pairs beautifully with rich, savoury dishes. It’s an ideal match for Tuscan classics like bistecca alla fiorentina or wild boar ragù, where the wine’s tannins and acidity can cut through the richness of the meat. It also pairs wonderfully with hearty pasta dishes like pappardelle with truffle or porcini mushrooms, where the wine’s earthy and savoury notes echo the flavours of the dish. For a cheese pairing, try it with aged Pecorino Toscano or Parmigiano-Reggiano, which complement the wine’s complexity and structure.