Brunello di Montalcino DOCG 2018

Producer history

Renieri is a Montalcino estate in the Bacci family's Tuscan group, and the Consorzio's own listing routes enquiries through Castello di Bossi and gives bacciwines.it as the estate website, confirming the connection. Marco Bacci's family took on Castello di Bossi in Chianti Classico in 1984, and Renieri was added later as part of an expansion that also brought in Terre di Talamo in Morellino di Scansano. The decisive viticultural act at Renieri was not a purchase but a replant: the old vineyards were pulled out and the property was replanted in 1998 at 6,000 vines per hectare, so the estate as it stands is essentially a modern creation on an old site. Production centres on Sangiovese for Brunello di Montalcino and Rosso di Montalcino. Renieri's own web domains refused connection during research, so the named winemaker and the exact year of acquisition could not be verified from a primary source and are omitted here rather than guessed.

Signature pairings

• Bistecca alla Fiorentina, grilled rare and finished with olive oil and salt — Charred beef fat and salt bind directly to Sangiovese's firm tannin, which softens the grip and lets the red-cherry fruit read more clearly. It is the classic Tuscan pairing for a reason.
• Aged Pecorino Toscano with chestnut honey — The salt and crystalline texture of a hard sheep's cheese cut the wine's tannin, while the honey's sweetness answers the ripe fruit of a southern-Montalcino site.
• Thai braised beef shank in five-spice and soy, served with rice (เนื้อตุ๋น) — A slow-braised, chilli-free Thai beef dish gives the collagen and umami depth that a tannic Sangiovese needs, and the star anise and cinnamon in the braise sit alongside the wine's dried-herb and spice register. Chilli-heavy Thai dishes would amplify the tannin instead, so this pairing is deliberately kept off the heat scale.