Siro Pacenti Brunello di Montalcino Pelagrilli 2010

Siro Pacenti Brunello di Montalcino Pelagrilli 2010


We're sorry, but this product is not currently available.

Balanced, fresh and a very elegant structure. It is produced in our vineyards, which range from 25 to 35 years old, mostly on the north side of Montalcino.
Category Red Wine
Region Italy, Tuscany, Brunello di Montalcino
Brand Siro Pacenti
Alcohol/vol 15%
  • js96

James SucklingAromas of dark berry, stone, dried Chinese mushroom and flowers. This is full-bodied, with layers of ripe, intense fruit and a long, long finish. Massive. Needs time to soften. Try in 2018.

January 2015
  • v95

VinousThe 2010 Brunello di Montalcino Pelagrilli is one of the more open, resonant wines readers will come across. Dark cherry, plum, smoke, spice and new leather blossom as this rich, textured Brunello shows off its considerable personality. The flavors are dark, bold and voluptuous throughout, but supported by persistent veins of salinity. This is a fabulous wine from Giancarlo Pacenti. Although the 2010 is labeled 'Pelagrilli' 20% of the fruit comes from Pacenti's holdings in the Piancornello district, in the south of Montalcino.

  • ws91

Wine SpectatorShows both finesse and muscle, with cherry, tobacco and earth flavors gaining support from the grainy tannins. Dense and concentrated, with a long, dusty finish. Best from 2019 through 2031. 1,250 cases made.

Bruce Sanderson, June 30, 2015
  • wa91

Wine AdvocateThe estate's entry-level Brunello is the 2010 Brunello di Montalcino Pelagrilli. Fruit is sourced from vines that are between 25- and 35-years-old. The wine is aged in new wood and neutral oak in equal parts. What stands out here is the texture of the wine that is soft, enduring and plush. The bouquet was a bit closed when I tasted this wine, but it did show a steady evolution in the glass that should carry it forward over the next ten years. Pretty floral tones of violets, dried herbs and spice surround the wine's red cherry core. The delivers a touch of delicate sweetness on the close.

Monica Larner, March 3, 2016