The Padelletti family has run this small estate since 1570; Claudia Susanna Padelletti is the current proprietor. The vineyards are at 430 meters - relatively high for Montalcino - which ensures cool nights and good acidity and liveliness in the wine. 100% sangiovese grosso (Montalcino’s local sangiovese biotype). Certified organic farming. Indigenous fermentation for about a month in glass-lined cement tanks, followed by aging in large, old barrels for 30 months. Red fruits, herbs, cedar, and stones. This is clean and graceful traditional Brunello, with no heaviness or excess. It is drinking beautifully now but of course will evolve positively for years. It tastes good right after you pull the cork, but the aromas gain complexity with some air, so don’t hesitate to decant it. Brunello is arguably Italy’s most apt pairing with grilled steak (bistecca alla fiorentina, anyone?). But this wine also is good with meat- and/or tomato-based pasta dishes, the Warriors Chili from Market Hall Foods, or simply a well-aged cheese. And Padelleti is not so heavy or tannic as to be out of place with heartier vegetarian dishes.
