At a glance

Producer

Stella di Campalto

Region

Brunello di Montalcino, Tuscany, Italy

Grape variety

Sangiovese

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$35-$50

Tasting profile

Red cherry, wild strawberry, violet petals, hints of leather and spices with earthy undertones.

Evolution: Over next 5-7 years aromas will gain complexity with tertiary notes of tobacco, truffle, and forest floor appearing.

At peak: Elegant balance of ripe fruit integration with silken tannins and layered complexity expected at peak.

Structure

Acidity

Bright and balanced, providing freshness and longevity

Tannins

Firm and powdery, typical of quality Brunello di Montalcino

Alcohol

13.5%-14.0%

Aging potential

20-25 years due to high quality Sangiovese from a reputable producer and vintage

Drinking window

Peak drinking

2028 to 2041

Optimal window

2024 to 2044

Current status

Approaching Drinkability

Current condition

The wine is currently maturing with firm tannins and fresh acidity, well-positioned for near-term drinking but also built for aging.

Based on the 2016 vintage's overall quality in Montalcino, the wine’s structure and acidity support long aging. Typical Brunello di Montalcino from top producers mature beautifully over two decades, allowing aromatic complexity to develop and tannins to soften.

Food pairing

Pairs excellently with roasted red meats, wild game, aged cheeses (pecorino, parmigiano), hearty pasta dishes with rich tomato sauces.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To allow tannins to soften and aromas to open fully for optimal enjoyment.

Sustainability

Sustainability score: 7/10

Implements water conservation, minimal pesticide use, energy-efficient bottling and packaging

Stella di Campalto applies sustainable farming techniques focused on soil health and biodiversity. While lacking formal organic or biodynamic certification, the producer demonstrates commitment to lower environmental impact through energy-conscious production and responsible resource management. Carbon footprint is moderated by local grape sourcing and efficient logistics, though international export contributes to emissions.