Castello Romitorio
Brunello di Montalcino
Brunello di Montalcino, Montalcino
2015
Vintage
Varietal
Sangiovese
Where it is, October 2026
Mature: past the peak window, but still inside the full drinking arc through 2031.
This bottle is beyond its peak but remains within its drinking window through 2031.
The ‘15 Brunello di Montalcino.
Castello Romitorio Brunello di Montalcino 2015 is a Sangiovese from Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Castello Romitorio Brunello di Montalcino 2015 has a full body, fresh acidity, and firm tannins.
The 2015 vintage
Castello Romitorio's 2015 Brunello di Montalcino is a Sangiovese from Italy.
About Castello Romitorio
Castello Romitorio's Brunello di Montalcino is a Sangiovese from Italy.
From the cellar: pair with
Tuscan-style roast pork with rosemary
The pairing is scaled to the wine's full body.
Pappardelle with wild boar ragù
The wine's fresh acidity keeps the pairing lively.
Aged Pecorino with fig preserves
The pairing leaves room for the wine's firm tannins.
More from Brunello di Montalcino, Montalcino
Frequently Asked
What is Castello Romitorio Brunello di Montalcino 2015?
Castello Romitorio Brunello di Montalcino 2015 is a Sangiovese from Italy.
What does Castello Romitorio Brunello di Montalcino 2015 taste like?
Castello Romitorio Brunello di Montalcino 2015 has a full body, fresh acidity, and firm tannins.
When should Castello Romitorio Brunello di Montalcino 2015 be opened?
The canonical CAI full drinking arc is 2018-2031. Within that arc, the peak window is 2020-2025. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Castello Romitorio Brunello di Montalcino 2015?
Pair this wine with Tuscan-style roast pork with rosemary; Pappardelle with wild boar ragù; or Aged Pecorino with fig preserves.