Brunello di Montalcino Teatro 2019 Salicutti

Tasting Note

Aromas of cherry and dried rose are complemented by sharp nuances reminiscent of tobacco leaves and iron. In the nose, red fruits stand out more than black fruits, a result of the altitude of the Teatro plot. On the palate, the acidity is vivid, and the tannins are delicate yet powerful, offering a sensation that is more enveloping than drying. The finish features a subtle, almost bitter orange-like nuance with a hint of saltiness, giving the wine a charm that makes you want to drink it again and again. The wine has a solid structure. It appears it will take some time to reach its peak.

Grape Varieties

Teatro is made from 100% Sangiovese, in accordance with the classification requirements for Brunello di Montalcino. This wine is made from the winery’s oldest vines, planted in 1994 in the highest-altitude plot. From these old vines in a cool, high-altitude plot, Sangiovese reveals its most aromatic character and robust structure. You’ll detect nuances of tart cherries rather than cherry jam, and dried herbs rather than sweet spices. It is precisely for this reason that Teatro is more reminiscent of a reserve than a standard wine.

Cellaring Potential

It is recommended for drinking between 2026 and 2044.  High acidity, firm tannins, and the concentrated fruit character derived from old vines, these elements define this wine’s personality. Store at a constant temperature of 12–14 °C. 

The Producer

Salicutti is a small-scale winery. It produces approximately 15,000 bottles annually from 4.5 hectares of vineyards and does not bear a family-derived name. Francesco Leanza, a chemical engineer from Sicily, planted Sangiovese in 1994 and, by 1996, had made “Salikutti” the first certified organic winery in Montalcino. In 2015, he sold the winery to Felix and Sabine Eichbauer, a couple from Munich who run the Tantris brand. The couple took it a step further, beginning the transition to biodynamic farming in 2018 and obtaining Demeter certification in 2022. We continue to include this winery’s wines in our lineup because of the quality of the wines and winemaking.

Terroir & Climate

The Teatro plot is located on the southeastern ridge of the Salicutti Mountains in Montalcino, at an elevation of approximately 500 meters. It is the highest and smallest of the three walled plots. The soil consists of calcareous marl dating back 60 to 80 million years, interspersed with layers of fossil-rich limestone. Here, the elevation plays a crucial role. Cool nights preserve acidity, creating flavors that are far beyond the reach of Montalcino’s other, lower-lying and warmer plots. The extinct volcano Monte Amiata, located to the south, shields the vineyards from the intense summer heat. This is why Teatro’s wines are characterized by a firm, well-structured flavor rather than overripeness.

Winemaking

The winemaking approach intentionally upholds traditional methods. Hand-harvested Sangiovese is fermented in concrete tanks using local yeast, and maceration typically lasts more than a month to fully extract tannins and color. We make absolutely no compromises—neither on temperature control nor the use of commercial yeasts, nor do we cut any corners. The wine is then aged for approximately 40 months in two large oak barrels (40 hectoliters and 10 hectoliters) crafted in the workshop of an Alto Adige cooper. Large oak barrels allow for slow aging through gradual exposure to oxygen, ensuring that the aromas of vanilla and toasted oak do not overshadow the fruit’s nuances. You’ll taste the vineyard, not the barrel.

Food Pairing

Its vibrant acidity and rich tannins pair well with rich, salty dishes. Here are a few recommended pairings:

• “Bistecca alla Fiorentina” — a medium-rare steak seasoned only with salt and olive oil
• “Pappardelle al cinghiale” — pasta topped with wild boar sauce — a classic pairing with Sangiovese
• “Pepposo” — a beef stew made with peppercorns harvested from the Chianti hills
• Aged “Pecorino Toscano” — which highlights the contrast between saltiness and fat

Serve at 18–20 °C, and decant one hour before serving. The 2019 vintage is still somewhat reserved, but allowing it to breathe will bring out its full character.