Wine detail

Pinino

Brunello di Montalcino Vigna Pinino

Montalcino

2015

Vintage

Varietal

Sangiovese

Peak 2021-2035

Where it is, October 2026

At Peak: inside the peak window (2021-2035), within the full drinking arc.

This bottle is in its peak window through 2035, with a drinking horizon to 2042.

The ‘15 Brunello di Montalcino Vigna Pinino.

Brunello di Montalcino Vigna Pinino 2015 is a Sangiovese from Italy.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2019-2042Peak window 2021-2035

The peak window sits inside the broader full drinking arc.

Tasting note

Brunello di Montalcino Vigna Pinino 2015 has a full body, fresh acidity, and moderate tannins.

The 2015 vintage

Pinino's 2015 wine is a Sangiovese from Italy.

About Pinino

Pinino's wine is a Sangiovese from Italy.

From the cellar: pair with

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's moderate tannins.

More from Montalcino

Frequently Asked

What is Brunello di Montalcino Vigna Pinino 2015?

Brunello di Montalcino Vigna Pinino 2015 is a Sangiovese from Italy.

What does Brunello di Montalcino Vigna Pinino 2015 taste like?

Brunello di Montalcino Vigna Pinino 2015 has a full body, fresh acidity, and moderate tannins.

When should Brunello di Montalcino Vigna Pinino 2015 be opened?

The canonical CAI full drinking arc is 2019-2042. Within that arc, the peak window is 2021-2035. 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 Brunello di Montalcino Vigna Pinino 2015?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.