Brunello di Montalcino 2020 La Palazzetta

Brunello di Montalcino 2020 – La Palazzetta

Pure Sangiovese from the South-East of Montalcino, intense and elegant

La Palazzetta’s Brunello 2020 is made from organically farmed vineyards at 330–380 meters above sea level, overlooking the Abbey of Sant’Antimo. The soils are diverse: alluvial stones, calcareous sandstone, tuff, and rare kaolin – a white mineral rock that enhances the wine’s minerality and finesse.

Fermentation is spontaneous in stainless steel with extended maceration. Aging takes place over 30 months in large Slavonian oak barrels, followed by bottle refinement.

Colour: Deep ruby red with garnet nuances.
Nose: Precise and expressive, showing notes of ripe cherry, pomegranate, wild thyme, leather, earth, and fine spices like pink pepper and nutmeg.
Palate: Refined and vibrant, with silky, dense tannins, well-integrated acidity, and a long, sapid finish that recalls the minerality of its terroir. Already enjoyable, yet age-worthy.

Pairings: Roasted lamb, braised meats, pigeon, aged cheeses, Tuscan game stews.

📋 Technical Sheet

• 🟣 Name: Brunello di Montalcino

• 🍇 Producer: La Palazzetta

• 🌍 Region: Castelnuovo dell’Abate, Montalcino – Tuscany, Italy

• 🍷 Grape: 100% Sangiovese

• 🪨 Soils: alluvial stones, calcareous sandstone, tuff, kaolin

• 🌱 Farming: Certified organic

• 🕰️ Vinification: Spontaneous fermentation, long maceration

• 🛢️ Aging: 30 months in Slavonian oak barrels + bottle

• 🧪 Alcohol: 14.5% vol

• 🌡️ Serving temp: 18–20°C

• 🍽️ Pairings: Game, roast meats, aged cheeses

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La Palazzetta – Montalcino

Family tradition and territorial identity in the heart of Brunello

At La Palazzetta, time flows slowly, in sync with the rhythm of the land and memory. The farm’s story dates back to the early 20th century, when great-grandparents already worked the land around Castelnuovo dell’Abate, in the southeastern area of Montalcino, using oxen and wooden carts. The current winemaking project began in 1988, when Carla and Flavio Fanti decided to vinify their Sangiovese grapes, starting with just one hectare.

Today, the estate is run by their son Luca Fanti, supported in the vineyard by his father Flavio and in the commercial side by his sister Tea. A true family winery where place and passion are inseparably intertwined.

The estate’s 16 hectares of vineyards lie between 330 and 380 meters above sea level, with stunning views of the Abbey of Sant’Antimo. The southeast-facing slope provides an ideal microclimate: mild winters, warm but breezy summers, and rainy springs and autumns — all contributing to perfect phenolic ripening.

The soils are remarkably diverse, divided into four main microzones:

• Alluvial pebbles for fresh, younger wines;

• Sandstone and quartz-calcareous rocks for structure and verticality;

• Tuffaceous soils giving elegance;

• And a rare kaolin-rich soil, unique in Montalcino, high in iron oxides and minerals, contributing depth and longevity.

Certified organic since 2018, La Palazzetta practices low-impact viticulture, using minimal copper and sulfur, and relies on natural resistance inducers such as seaweed, orange juice, and Cuban zeolite. The approach reflects the family’s deep care for biodiversity and terroir expression.

Vinifications are spontaneous, extractions gentle, and aging is done in traditional large oak casks — all in the name of a pure, essential, and soulful Sangiovese.