
The Story
Castiglion del Bosco Campo del Drago Brunello di Montalcino 2016 is a powerful and prestigious single-vineyard expression of 100% Sangiovese. Sourced from the highest and rockiest 1.5-hectare parcel of the estate's Capanna vineyard at 450 meters in elevation, this exceptional vintage spent 24 months aging in French oak barrels. In the glass, it displays a deep ruby-red color with classic garnet reflections. The nose is incredibly expressive and tight, offering a complex aromatic bouquet of blackberry, plum, walnut, and cigar box, elegantly layered with rich undertones of underbrush, iron, and spice. On the palate, the wine is full-bodied, concentrated, and beautifully structured, showcasing a deep core of dark fruit supported by firm, muscular tannins and a vibrant, energetic acidity that drives into a remarkably long and refined finish.
Food Pairing: Pairs magnificently with roasted pigeon or duck, slow-cooked wild boar ragù, grilled Bistecca alla Fiorentina, and mature hard cheeses like aged Pecorino Toscano.
James Suckling
Wine Spectator
Robert Parker's Wine Advocate
Description
Castiglion del Bosco Campo del Drago Brunello di Montalcino 2016 is a powerful and prestigious single-vineyard expression of 100% Sangiovese. Sourced from the highest and rockiest 1.5-hectare parcel of the estate's Capanna vineyard at 450 meters in elevation, this exceptional vintage spent 24 months aging in French oak barrels. In the glass, it displays a deep ruby-red color with classic garnet reflections. The nose is incredibly expressive and tight, offering a complex aromatic bouquet of blackberry, plum, walnut, and cigar box, elegantly layered with rich undertones of underbrush, iron, and spice. On the palate, the wine is full-bodied, concentrated, and beautifully structured, showcasing a deep core of dark fruit supported by firm, muscular tannins and a vibrant, energetic acidity that drives into a remarkably long and refined finish.
Food Pairing: Pairs magnificently with roasted pigeon or duck, slow-cooked wild boar ragù, grilled Bistecca alla Fiorentina, and mature hard cheeses like aged Pecorino Toscano.
James Suckling
Wine Spectator
Robert Parker's Wine Advocate


















