By law a Brunello is 100% Sangiovese and cannot be sold until its fifth year after harvest, which is why even young bottles arrive already softened. Expect sour cherry framed by leather, dried herbs and tobacco, with the firm acidity that makes Sangiovese such a natural food wine. Tuscan hillsides, poor soils and a long dry summer are the conditions Sangiovese needs to ripen properly. The 2019, under the Santa Giulia label. Give it forty-five minutes in a decanter. Made for roast and braised meats, or a long-cooked ragù.

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