Piombaia, Brunello di Montalcino 2016 Caparzo It is made with a

It is made with a very high proportion of Highland and Islay single malts (about 67%)

Even winemaker

But the density and complexity of this Montifaud reveal its brooding character

Vibrant cherry and ripe bramble aromas with subtle notes of violet and spice

The 2008 has been tamed by an unusually long period of bottle ageing: it was aged for 10 years before its release and has received a 100pt rating from James Suckling

Piombaia, Brunello di Montalcino 2016 Caparzo It is made with aA biodynamic Brunello from one of the higher located wineries in Montalcino, featuring an elegant, classic Sangiovese character. Intense, full bodied and elegant with notes of red and black berries and wild plums, intertwined with hints of cloves, thyme and cedar oak. The taste is impressive, full and persistent with ripe, silky tannins and an elegant acidity, leading towards a delicately spicy, long lasting finish.