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Caprili, Brunello di Montalcino, 2016


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Professional Reviews

Antonio Galloni

AG 94
"An initial burst of medicinal red fruits and exotic spice evolves into a more refined expression of dusty roses, cedar and wild strawberries, as the 2016 Caprili Brunello di Montalcino unfolds in the glass. The textures are silky in feel, contrasted by an intense wave of tart berries and salty minerals, all carried across a core of zesty acids. This shows the radiance of the 2016 vintage, along with rounded tannins which add poise without ever robbing the expression of its vibrancy, culminating in a totally classic and fully satisfying finale." -Vinous

Robert Parker

RP 95
"The 2016 Brunello di Montalcino makes a great first impression thanks to the purity and intensity of the fruit. Those two things—purity and intensity—can sometimes be uncomfortable bedfellows, but this expression from Caprili unites them in happy marriage. The bouquet opens to bright red fruit, cola, chopped mint and blue flower. There is a lot of beautiful energy on hand. The wine is smooth and silky, giving it both near and long-term appeal. This is a 45,000-bottle release." -Robert Parker

Wine Spectator

WS 95
"A mix of iron, leather, tar and Mediterranean scrub marks this wiry red, which settles into a core of cherry and strawberry as the dense matrix of tannins emerges, asserting itself on the finish."

Wine Enthusiast

WE 96
"Classic Sangiovese aromas of wild berry, forest floor, rose and new leather waft out of the glass along with whiffs of camphor. Delicious and smooth, the elegantly structured palate features ripe wild cherry, blood orange and licorice alongside polished tannins. It’s well balanced, with fresh acidity—what a fantastic showing. It’s already accessible but will age well for years to come." -Kerin O'keefe

What importer Polaner Selections has to say about this wine...

Caprili is located near Tavernelle within the Montalcino appellation. The Brunello is sourced from mainly three vineyards - Ceppo Nero, Pino and Quadrucci.
335-340m in elevation.
The soil is a mix of sand, clay and limestone in varying amounts depending on vineyard location.
Hand-harvested from vines averaging 15 years of age.
Spontaneous fermentation with ambient yeast in stainless steel lasting about 25 days. Malolactic fermentation in cement.
Aged three years in large, neutral Slavonian oak (30, 40 and 60HL casks) followed by one year in the bottle before release.
42,000 bottles produced plus 204 magnums.


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  • Body

    Full Bodied