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Brunello Di Montalcino Filo Di Seta 2018 - Castello Romitorio
Castello Romitorio


ADD TO CART At your doorstep in 1 - 3 days

96pts from James Suckling and Jeb Dunnuck, 95pts from Wine Advocate and Wine Spectator!


Why do we love it?

Romitorio Brunello di Montalcino Filo di Seta belongs to the premium wines of Tuscany and has 96pts from James Suckling and Jeb Dunnuck, 95pts from Wine Advocate and Wine Spectator! Well, you can not miss out...

Brunello di Montalcino is a famous wine appellation known for its high-quality red wines, from the Sangiovese variety of Tuscany! Specifically, their hometown is Montalcino, next to which is the artistic winery Romitorio. Castello Romitorio has several centuries of life and from the Roman era to today it has changed many identities. It was a castle, a monastery, a refuge, and a fort, and then it became an art space, until the painter Sandro Chia bought it and everything changed! Through his artistic approach, he managed to turn it into a world-renowned winery!

Now Castello Romitorio has a reputation for producing the highest quality red wines in Tuscany and insists on traditional techniques. Manual harvesting and long aging in oak are some of them, which are responsible for the quality and finesse of its wines. Filo di Seta means 'thread from between', and prepares you for the refined and subtle nature of the winery's star, Brunello di Montalcino.

Romitorio Brunello di Montalcino Filo di Seta, comes from grapes of the Sangiovese variety of Montalcino, where it is known as Brunello. The harvest was done manually and the wine after fermentation spent 30 months in French oak. Before bottling, it remained in the bottle for 12 months!

Yes, this is an epic wine and we would tell you not to rush and keep it in your preserver for years!









Tastes Like

In the glass, it is deep red, with brick highlights. It has a high aromatic intensity that needs time in the glass but ideally needs decanting. Complex, with aromas of red fruits such as red berries, cherry, sour cherry, and fig. Intense aromas of violets and spices, such as cinnamon and cloves. Earthy notes and leather follow.

In the mouth, it is full-bodied with a velvety texture, high tannins, and high acidity, while all the elements are excellently integrated. Intense fruity character, with red fruits dominating and accompanying aromas of oak, tobacco, cocoa, and chocolate. The aftertaste is long and balanced.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14%
Origin Tuscany, Italy
Variety Sangiovese
Aromas Cherry, sour, fig, violet, cinnamon, clove, earthy notes, leather
Bottle Size 750ml
Barrique 30 months
Serving temperature 18°C
Aging 15+ years
Closure Cork
Organic No



Pair it with a Bistecca alla Fiorentina, Ossobuco with pappardelle or braised veal.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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