Livio Sassetti
Pertimali
Montalcino
2015
Vintage
Varietal
Sangiovese
Where it is, October 2026
At Peak: inside the peak window (2022-2037), within the full drinking arc.
This bottle is in its peak window through 2037, with a drinking horizon to 2045.
The ‘15 Pertimali.
Livio Sassetti Pertimali 2015 is a Sangiovese from Montalcino, 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
Montalcino Sangiovese should bring sour cherry, red plum and dried herbs into a fragrant, lifted nose. The 2015 Pertimali is expected to feel energetic and structured, with taut acidity and fine but persistent tannins giving the fruit a long stride across the palate. Its peak is listed through 2037, with a broader horizon to 2045; expect a dry, savory finish where cherry and a faint earthy note gradually recede.
The 2015 vintage
Livio Sassetti's 2015 Pertimali is a Sangiovese from Montalcino, Italy.
About Livio Sassetti
Livio Sassetti's Pertimali is a Sangiovese from Montalcino, Italy.
From the cellar: pair with
Braised lamb shanks with rosemary garlic
The pairing is scaled to the wine's full body.
Grilled wild boar with truffle polenta
The wine's fresh acidity keeps the pairing lively.
Aged Pecorino with sun-dried figs
The pairing leaves room for the wine's firm tannins.
More from Montalcino
Frequently Asked
What is Livio Sassetti Pertimali 2015?
Livio Sassetti Pertimali 2015 is a Sangiovese from Montalcino, Italy.
When should Livio Sassetti Pertimali 2015 be opened?
The canonical CAI full drinking arc is 2020-2045. Within that arc, the peak window is 2022-2037. 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 Livio Sassetti Pertimali 2015?
Pair this wine with Braised lamb shanks with rosemary garlic; Grilled wild boar with truffle polenta; or Aged Pecorino with sun-dried figs.