The immediate impression of this Brunello showcases its harmony and charm, evoking black cherry, blackberry, violet, mineral and woodsy flavors. Iron and tobacco accents emerge as this builds on the palate to the long aftertaste, with well-integrated tannins. Concentrated, yet never heavy or imbalanced. Best from 2024 through 2050. — B.S.

The flowers, dark mushrooms, forest floor and black cherries are impressive on the nose. Full-bodied with ultra fine and intense tannins that are refined and polished. Very long and polished at the finish. Needs at least four or five years to soften and come together, but already a beauty. Try after 2023.

In 2014, Riccardo Campinoti purchased close to 2.5 acres of vines on the Montosoli hill just north of Montalcino's village walls, and the second vintage of his single-vineyard Montosoli bottling is simply gorgeous. It exhibits the energetic character of all of his 2016 Brunellos, balancing impressive concentration of red-berry and cherry flavors with high-toned accents of thyme and orange peel. It feels more sensuous than his linear V.V. bottling, with some savory undertones that provide a darker dimension.

The Le Ragnaie 2016 Brunello di Montalcino Casanovina Montosoli shows the same level of dark fruit intensity that we saw in the other new releases from this estate, however I get more toasted nut and crushed stone in this wine. Like the others, it sees an extended fermentation lasting 45 days or more (with indigenous yeasts). Dark berry fruit and cherry are followed by crushed stone and slate. This expression has an extra layer of elegance and finesse, with only 3,800 bottles produced.

Le Ragnaie is among about 10 producers now making a separate Montosoli bottling. Riccardo Campinoti purchased a one-hectare plot on the lower part of this revered hill at the end of 2014, and this second vintage is a beauty. Plum and earth give way to scents of smoky incense and lilac. Initially tight, it becomes more yielding as it sits in the glass, demonstrating some roundness to the fruit. Fine, silky tannins frame the palate while succulent acidity keep it fresh. The finish lingers with an explosion of crushed flowers.