Parker and Suckling are pretty much unanimous and here Fuligni is on the shortlist of the best wine estates in Montalcino. Matured according to the regulations for four years, of which about two and a half years in oak. With its elegant combination of fruit and spicy aromas, Fuligni Brunello is in any case the result of carefully selected grapes with low yields per hectare and is not produced in years when the quality of the harvested grapes is not suitable for the high standards of the estate. The grapes are picked very carefully for ripeness and quality. The basis of the high quality of the Brunello is laid by the very low yield of the vines. In the vineyards the vines are planted at a density of 3,300 vines per ha and 5,000 vines per ha. The yield of a plant is maximum 1 bottle. The Brunello di Montalcino is fragrant and delicate and shows a level of precision and elegance that pushes the boundaries of this great vintage. The wine is fresh and lively with enough primary fruit and acidity to carry over decades of cellar ageing. The bouquet reveals a slow succession of wild berries, rose, crushed flowers and graphite aromas with spices and liquorice. The mouthfeel is structured, firm and built to last. 2016 was a beautiful vintage as the connoisseurs know with a very long aging potential. Parker (95/100) ends his review with: " ...and one I am happy to recommend. " FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address. You can read the full wine reviews of Parker, Suckling, Vinous and Wine Spectator via the links next to the image. A free service for our customers. Need advice on finding the perfect wine for your dish? Click here for our exclusive Sommelier. Free for customers. Pappardelle with game ragù (for example hare or deer) The firm structure and earthiness of the game perfectly complement the tannins and spicy notes of Brunello. The rich sauce makes the whole thing fuller, while the acids in the wine keep the dish in balance. Roasted beef with rosemary and garlic A classic pairing. The juiciness and umami of beef support the wine, while rosemary and garlic accentuate the spiciness in Brunello. Think entrecote, roast beef or bavette. Polenta with mushrooms and Parmesan cheese The earthiness of mushrooms and the savoriness of Parmesan perfectly complement the leather and spice flavors in the wine. Polenta provides structure and softens the tannins. Chicken cacciatore (stew with tomatoes, peppers and olives) The tomato sauce with Mediterranean flavors has enough acidity and spice to match nicely with Brunello. The wine supports the heartiness of the dish without overpowering it. Aged Pecorino or Parmigiano Reggiano The salt crystals and pronounced flavour of these hard cheeses make an elegant finish or matching intermediate course. They enhance the ripe fruit and balance the tannins