At a glance

Producer

Azienda Agricola Caprili

Region

Montalcino, Tuscany, Italy

Grape variety

Sangiovese (Brunello)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$55-75 USD retail

Tasting profile

Vivid sour cherry, raspberry, crushed florals, orange zest, subtle spice and leather. Youthful intensity and primary fruit.

Evolution: Gains mushroom, truffle, dried rose, balsamic, and tobacco over time. Tannins soften, flavors merge gracefully.

At peak: At peak, shows gorgeous harmony of sweet/spiced fruit, earth, umami, and perfectly resolved tannins.

Structure

Acidity

Medium-plus; energetic and mouthwatering

Tannins

Firm, grippy, confident yet refined

Alcohol

14% (typical for Brunello)

Aging potential

Excellent; built to develop complexity over 15-20 years

Drinking window

Peak drinking

2028 to 2036

Optimal window

2026 to 2042

Current status

Young, promising structure with potential for significant improvement in bottle.

Current condition

Vibrant, primary red fruit, notable tannins and freshness. Still integrating; benefits from further cellaring.

Brunello is renowned for long-term aging; the 2019 vintage is structured, balanced, and vibrant. Most bottles will drink best after 7-10 years post-vintage, when tannins melt and complexity emerges, but will continue to hold for another decade with care.

Food pairing

Braised beef dishes, Tuscan wild boar, aged Pecorino cheeses, mushroom risotto, or roast lamb.

Serving

Decant

Yes (1-2 hours) — The firm tannins and medium body of the 2019 Caprili Brunello di Montalcino suggest that it will benefit from aeration to soften the tannins and enhance the aromatic profile.

Sustainability

Sustainability score: 7/10

Dry farming where possible, minimal chemical inputs, focus on native cover crops, hand-harvesting. Use of solar energy in winery operations. Lightweight glass bottles for some shipments; local cooperage for barrels.

Caprili practices sustainability in line with Montalcino consorzio guidelines, minimizing synthetic inputs and emphasizing soil health and biodiversity. While not certified organic or biodynamic, their pragmatic approach (solar adoption, low-intervention viticulture, local sourcing) scores well. However, lack of formal third-party certification and long-distance export logistics lessen the overall sustainability versus leading organic or carbon-neutral producers.