Montalcino sits south of Siena, warmer and drier than Chianti, and its Sangiovese — called Brunello here — ripens into something far more powerful. Depth without heaviness is the signature — concentration carried by acidity rather than sheer weight. Tuscan hillsides, poor soils and a long dry summer are the conditions Sangiovese needs to ripen properly. This is the 2019 from La Lecciaia. Decant an hour ahead. Serve with bistecca, wild boar ragù, or aged pecorino.

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