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Giodo Brunello di Montalcino DOCG 2014
Azienda Agricola Carlo Ferrini


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

By the, not once but three times, Best Winemaker of the Year in Italy!


Why do we love it?

Giodo Brunello di Montalcino 2014 is what happens if you take the most famous, Italian oenologist, Carlo Ferrini, and the 8 best clones of Sangiovese and place them in the emblematic village of Montalcino. Giodo Brunello di Montalcino wine is Ferrini's tribute to his parents (Giovanna & Donatello, hence Giodo), who fought hard to educate him and make him what he is today: one of the most iconic features of the Italian wine scene!

But who is Carlo Ferrini? He is the man behind the wines of the famous wineries San Leonardo, Brolio, Fonterutoli, Brancaia, etc. where he has worked for over 30 years as a consultant. His nickname is Mister Merlot because he was the one who blended the French variety with the Tuscan Sangiovese (in the Chianti blends that you love for example). At the same time, he has been awarded, not once but three times, "Best Winemaker of the Year"!

This demonic guy, in 2002, decided to make his own wine and so bought a 5-acre area in Montalcino. Knowing Sangiovese as very few do, he chose its 8 best clones and planted his vineyard with them. Then he did what he knows best, to make top wines. For Giodo Brunello di Montalcino, the day of the harvest is chosen with very strict criteria. This is followed by manual harvesting and a first sorting in the vineyard. Afterward, the grapes are transported to the winery where a second sorting takes place since only the best grapes are destined for Giodo. Then long maceration and fermentation take place in stainless steel and concrete tanks. The wine matures for 30 months in French oak barrels of 500 and 700 liters and then it is bottled in 3200 bottles. The wine ages in the cellar of the estate for another 18 months and then it is released and swipes up all the medals and the awards!

We think we don’t need to tell you anything else, you know exactly what you have to do!









Tastes Like
It has medium ruby color and complex nose, where sour cherry, cedar, rosemary, vanilla, and tea dominate. Hints of raspberry, cherry, lavender, nutmeg, cinnamon, pepper, and coffee complete the special set. On the palate, it is elegant, with rich body, lacy tannins, and crisp acidity. Juicy red fruits such as cherry, sour cherry, redcurrant, and plum are blended with notes of coffee, vanilla, caramel, tea, wet leaves, and herbs.
Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14%
Origin Tuscany, Italy
Variety Sangiovese
Aromas Sour cherry, cedar, rosemary, vanilla, tea, raspberry, cherry, lavender, nutmeg, cinnamon, pepper, coffee.
Bottle Size 750ml
Barrique 30 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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