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Brunello di Montalcino DOCG 2017 - Castello Romitorio
Castello Romitorio


  Italy / Tuscany
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

A Fine Art wine with 94pts from Robert Parker and James Suckling, 93pts from Vinous and Decanter


Why do we love it?
Brunello di Montalcino DOCG 2017 Castello Romitorio is the ultimate proof that wine is a fine art! Sandro Chia and his son, Filippo, both artists are signing one of the best Brunellos ever (94pts Robert Parker and James Suckling, 95pts Vinous and Decanter), from the most legendary vintage, according to experts!

The enchanting Castello Romitorio has several centuries of life, from Roman times to the present day. It was a castle, a monastery, a refuge, a fortress, and then a temple of art. Baron Giorgio Franchetti, a great collector, and lover of art bought the abandoned Castello Romitorio in order to restore it and give it its previous glory. In the middle of the process, however, it was bought by Sandro Chia, a distinguished painter who fell in love with the history and beauty of both the castle and Montalcino. He renovated it and decorated it with works of art but something was missing; the greatest work of art in the area, Brunello. Then he decided to replant the vineyards in the surrounding area. In 2005, Castello Romitorio winery began its glorious course, with a cellar of inconceivable beauty, where statues, sculptures, and paintings are placed among the barrels

Sandro has chosen to grow his vineyards in a restrained way, keeping intact the particular ecosystem of the area. His philosophy is summarized in enhancing the virtues and elements that already exist in the vineyard and not in the interventionist changes. The grapes are harvested by hand and go through two strict sortings. The wine is then fermented in stainless steel tanks and aged in French oak barrels for 24 months. After bottling, it matures for another 12 months in the cellar of the winery.

Yes, Brunello di Montalcino DOCG 2017 Castello Romitorio is a wine with incredible ratings and reviews but above all, it is a wine that totally rocks, with its impeccable structure and complexity.









Tastes Like
Brunello di Montalcino DOCG 2017 Castello Romitorio has deep ruby color and an impressively complex nose full of cherries, sour cherries, redcurrants, raspberries, and strawberry jam. Notes of clove, vanilla, cinnamon, nutmeg, pepper, cedar, and dried flowers complete the special bouquet.

In the mouth, it has a full body, refreshing acidity, robust but juicy tannins, and fantastic concentration. Bilberry, plum, ripe strawberry, sour cherry, black cherry, dried rose petals and lavender, rosemary, leather, and tea fill up the palate in every sip.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,5%
Origin Tuscany, Italy
Variety Sangiovese
Aromas Redcurrant, raspberry, strawberry jam, clove, vanilla, cinnamon, nutmeg, pepper, cedar, bilberry, plum, ripe strawberry, sour cherry, black cherry, dried rose petals, lavender, rosemary, leather, tea.
Bottle Size 750ml
Barrique 24 months
Serving temperature 17°C
Aging 15+ years
Closure Cork
Organic No



with Bistecca alla Fiorentina, Ossobuco with papardelles or veal in tomato sauce.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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