2018 Padelletti

Grapes Sangiovese Grosso
Colour Red
Origin Italy, Tuscany
Sub-district Brunello di Montalcino
ABV 14.5%

The 2018 Brunello di Montalcino is a tight and elegant expression that underlines the importance of tradition and territory. In fact, I would expect nothing less of the Padelletti family that has been making wine in Montalcino much longer than most. In fact, the street they live on is named after them. You get freshness, bright primary fruit and lots of focused fruit on the bouquet. The elegant finish introduces light tones of tar, smoke and licorice. This is classy production of 11,000 bottles. Drinking range: 2024 - 2040 Rating: 94 Monica Larner, The Wine Advocate ( (Mar 2023)

Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to:

Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.

Lustrous mid ruby. A gorgeous lifted nose of pure raspberry with just a suggestion of oak (before 2018 some new oak casks were bought, but the majority of the large casks are on average 15 years old). Vibrant acidity and raspberry fruit, fresh and lively and with long, sandy tannins. This is ready now but will age beautifully. Drinking range: 2023 - 2032 Rating: 17+ Walter Speller, (Oct 2022)

Fragrant nose of rosehip, pink peppercorns, sweet basil, potpourri and nutmeg. It’s medium-bodied, vibrant and perfumed with very fine tannins and bright acidity. Elegant and sophisticated, with a lengthy and refined finish. Drink or hold. Rating: 93 James Suckling, (Nov 2022)

What a darling; the 2018 Brunello di Montalcino from Padelletti seduces with vivid black raspberries, wild blueberries and sweet roses forming its bouquet. It envelopes the palate with ripe red fruits and exotic spice, all energized by a core of vibrant acidity, as saline-minerals add a crunchy sensation. Its tannins are round and sweet, gently tugging at the cheeks, as hints of hard candy and licorice fade. At times, tasting the 2018 is more like eating perfectly ripe fruit off the vine than sipping wine, and I mean that in the best possible way. Give this beauty a couple of years of cellaring, and then enjoy it with abandon. Drinking range: 2025 - 2031 Rating: 94 Eric Guido, (Oct 2022)


The Padellettis are one of Montalcino's oldest families, and one with an illustrious past, stretching back into the 13th century at least. In 1529, Giovanni Padelletti, an architect, was given charge of a section of wall and two gates for the defence of the city against the Spanish invaders, and his descendants still own them. Under the Medicis they had to lie low, but by 1576 they are again listed as owning land and vineyards.

Over the centuries the quality of the wines of the area was improving. White grapes, commonly vinified with the red to make the wines drinkable younger, were excluded, and the best wines were aged in barrels made of oak imported from elsewhere, which did not make the wines as tannic as the local chestnut. It was over this time that the wine became known as Brunello, from the tawny-edged colour it took on from long oak-ageing.

The family had a rough time of it in the nineteenth century, many dying young, including Guido, a professor of three universities who died at thirty-five while fighting with Garibaldi, and his brother Dino. However, thanks to the stewardship of his great-uncle Domenico, Guido's son Carlo Augusto inherited a large estate in fine condition.

Carlo Augusto was one of those people you'd like to have met. With four doctorates to his name, he was a diplomat, a judge, a physician as well as being a remarkable industrialist. He by-passed the age of steam to bring electrical power to the region, with internal combustion generators powered by waste from forestry. By 1899 he had lit Montalcino with electricity, and this was followed by electric flour and saw mills, an olive press, and a brick kiln. He built a paper and book-binding industry, and eventually a cinema.

All this time Brunello was produced in tiny volumes, and it became clear that it was the alluvial soils at the foot of the Montalcino hill which produced the best wine. The Padellettis always had vines in the Rigaccini estate, a valley on the north side of the city which slopes down the east side of the fortress, with a soil enriched by volcanic debris from Monte Amiata. From this six hectares they select less than a quarter of the grapes for Brunello, a production of 7-8000 bottles. The wine is fermented in cement tanks and aged in large Slavonian oak casks, in the original cellar in central Montalcino, in Via Guido e Dino Padelletti, under the family's historic house.

This wine isn't currently part of a mixed case, but you can always browse our full selection of mixed cases here.
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