The Wine

Nostravita 'Lupo di Tinaccio' Tuscany, Italy 2010

Profile: Since its early origins in Tuscany, Brunello di Montalcino has truly encapsulated its coveted terroir as one of Italy’s highest quality wines. After widespread production began post-WWII, a tradition of winemaking practices was solidified into DOCG regulations that ensure the wine’s bold flavors and subtle aromas of blackberry, black cherry, black raspberry, chocolate, leather and violet. Pair a bottle of Brunello with rich meat dishes or heavy pastas—and be sure that the occasion matches the price point!

Tasting Notes: Tart Cherry, Red Plum, Strawberry and Fig

Wine Facts

  • producer: Nostravita
  • varietal: 100% Sangiovese
  • country: Italy
  • vintage: 2010
  • region: Tuscany, Montalcino
  • size: 750/1.5 ml

The Collector

David MargolisPrivate locker and managed inventory client since 2019.

This bottle is from a small boutique vineyard in Montalcino. The winery is close to the flagship vineyard of Montalcino, Biondi Santi. I first discovered this producer when I ordered a bottle of their regular 2006 Brunello with dinner when I was in Montalcino, and fell in love. I visited the vineyard the next day to buy wines.

The Lupo is a single vineyard cru only produced in the best growing seasons. It is a spectacular wine of which typically 300 bottles are produced. It is smooth and elegant very fruit forward on the nose with mature tannins and perfect acidity to accompany a meal of meat or pasta. I typically visit the vineyard yearly, when I am in Montalcino as they only sell direct from the vineyard.

It is smooth and elegant very fruit forward on the nose with mature tannins and perfect acidity to accompany a meal of meat or pasta.

The Commentary

The 2010 Brunello di Montalcinos are Must-Buys (Mostly)

“Following the success of the 2010 vintage in Barolo and Barbaresco, as well as Bolgheri and Chianti Classico, all eyes are now focused on Brunello di Montalcino.

…there are some superb 2010 Brunellos that display rich fruit flavors, freshness and powerful tannins. The best have the structure to age for at least 15–20 years, yet their concentrated, juicy flavors will also make them approachable in a few years, once the tannins start to soften.

Top producers—those who make the best Brunellos every year—generally made fantastic 2010 Brunellos. Their expertise, especially in the vineyards—including canopy management, when to harvest and scrupulous grape selection—proved critical even in a near perfect year like 2010. ”