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Pian dell'Orino, Brunello di Montalcino Vigneti del Versante, 2016

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Tuscany is an ancient land and Montalcino winemaking tradition runs deep. Which makes Jan Erbach and Caroline Pobitzer miracle workers of a sort.

Neither of them are locals (he’s German and she’s from Alto Adige), and yet their little estate has gone from being an exciting young estate to being one of Montalcino's flat out best.

Of course, they haven’t done it alone. They became tight friends with Stella di Campalto and Francesco Leanza (founder of Podere Salicutti), both of whom also began making wine in the ‘90s. They all share a passion for Sangiovese, organic and biodynamic farming, and the terroir of Montalcino. They even started an organization, Sangiovese Per Amico, to increase understanding and appreciation of the grape and its wines.

Erbach, who trained as a winemaker in Germany, makes the wines with a very light touch. It helps that the wine has the sort of effortless complexity that comes from diverse soils (clay, calcerous, stony) and different expositions and elevations (as high as 500 masl).

Professional Reviews

Antonio Galloni

AG 98
"Crushed stone, wild herbs and tart black cherries lift up from the 2016 Brunello di Montalcino Vigneti del Versante, but that’s only the beginning. With time, this blossoms further, gaining a sweeter fruit profile and autumnal spices with hints of shaved cedar. Its textures are remarkably refined and silky in feel, with an intense concentration of tart red fruits, yet energy is maintained through brilliant acidity, as grippy tannins build steadily toward the close. The Vigneti del Versante tapers off with amazing length, youthful poise and a balanced structure, promising many, many years of positive evolution. This is really something to behold. I tasted the 2016 from a freshly opened bottle and from one that had been opened for two days prior that showed no signs of decline; in fact, it blossomed further. Simply stunning." -Vinous

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

Greyish silty clay of marine origin (Pliocene),Macigno (lower Miocene - upper Oligocene) homogeneous and very clayey, calcareous.Macigno is a hard grey-blue sandstone.
Certified Biodynamic. Hand-harvested between September 24.
As always, immediately after picking, all harvested grapes were hand-selected on the triage table. Only healthy, ripe berries are used for vinification. Spontaneous fermentation started in 24h, reaching a maximum temperature of 30°C, and taking 2 weeks until completion. The following maceration took other 2 weeks, so the young wine was drawn off after 4 weeks.
The young wine aged for 42 months in a 12,5hl oak barrel. The malolactic fermentation set in immediately following the alcoholic fermentation. As always, no artificial yeast or other enzymatic or technological additives were used during the whole winemaking process.


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  • Sweetness


  • Body

    Medium Bodied

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