About the Wine

Siro Pacenti has always had an eye towards the future, embracing modern developments and technology, while maintaining the rich traditions of Brunello production. He started this eponymous estate in 1970 with the purchase of a five-hectare vineyard in the Canalicchio district just to the north of Montalcino. Siro’s son Giancarlo Pacenti took the reins in 1988 and quickly established the estate as one of the leading names in the region. Trained in Bordeaux, he fuses the best of modern cellar technology with progressive farming techniques, including biodynamic practices. The aim here is to arrive at the purest possible expression of the land. Please discard any preconceptions you might have surrounding the word “modern”; these are some of the most elegant, agile, linear wines from this region you will ever taste.  

The Pelagrilli vineyard is their original holding, just to the north of the town of Montalcino, consisting of sandy clay. The vines are fertilized with compost made on-site and pollinated by the estate's very own hive of bees. Giancarlo insists on new oak for reasons of cleanliness: he emphatically does notwant vanilla or clove flavors in his wines. The wood for his barrels is seasoned at least twenty years and barrels are given a very light toast. The Brunello's are bottled after 2 years in barrel to preserve freshness and avoid excessive oak influence.

Aging: 24 months in French oak.

Tasting Notes: 100% Sangiovese. Brick red in color with aromas of dried rose petal cedar on the nose. The palate is finely structured with tight-knit tannins and layered flavors of cacao, dried herbs, and black cherries.

Vintage Report from Antonio Galloni:

"If I had to think of one way to universally describe the majority of wines from the 2016 vintage, I would offer that they are like a well-muscled black stallion in its prime. They are dark yet radiant, expressive, nearly explosive at times, yet pure, poised and structured. These are wines that capture your imagination; and no matter how youthfully tense they are today, you simply can’t help but revisit a glass over and over again; because in many cases, the aromatics alone are intoxicating. I frankly cannot remember the last time I tasted young wines from Montalcino that possessed such symmetry from start to finish. The best part is that this success was widely spread throughout the region; and while there was a mix of the bad, the good and the otherworldly, finding a solidly performing bottle of 2016 Brunello di Montalcino won’t be difficult for any consumer." 

Reviews

A pure and focused version, with cherry, strawberry and currant fruit shaded by mineral and tobacco accents. Vibrant and harmonious, this is all about the fruit, with a well-integrated structure and terrific length on the finish. Best from 2024 through 2045. ~97 Wine Spectator

Wow. This is really rich and layered with velvety tannins that coat the palate. It’s full-bodied with ripe tannins and a finish of black cherries, cedar, walnuts, dried mushrooms and dried leaves. Needs time to soften. Better after 2024. ~96 James Suckling

Siro Pacenti is the estate behind some of the most contemporary and fruit-froward wines made in Montalcino. That said, the wines can sometimes feel a bit monotone and lacking in nuance because of the very powerful oak (especially when tasted this young). For sure, the Siro Pacenti 2016 Brunello di Montalcino Pelagrilli is decidedly more focused on black fruit aromas rather than red fruit brightness, and it follows through with a healthy delivery of cedar, toasted spice, pencil shaving and campfire ash. Blackberry, fresh prune and plum cede to those oak-driven aromas. Like the other wines from this producer, I found that the oak tannins are not approachable in the near term. You really need to give this wine more time in the bottle. Siro Pacenti farms beautiful and carefully manicured vineyards on the north side of Montalcino. This is a 25,000-bottle production. ~94 Robert Parker's Wine Advocate

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