The San Filippo estate was established in 1972 and was recently purchased by Roberto Giannelli. Giannelli has restructured the winery and its methods, with the help of an experienced team of winemakers, vineyard managers and cellar technicians. The vineyards stand in the south-east area of Montalcino that yields particularly elegant and well-structured wines. Roberto's aim is to offer natural and high quality Brunello, Rosso and Sant' Antimo. This Brunello from the stellar 2004 vintage is made of 100% Sangiovese Grosso, from soils of Eocenic origin, clay, calcarous with marl and fossils, which certainly adds to the complexity of the wine. The wine matures for 24 months in oak casks and in barriques, and then in bottle for 8 more months before release. Serve with garlicky Tuscan steaks, roasted potatoes with rosemary, olive oil and orange zest, and sauteed spinach or broccoli; or serve after-dinner with rosemary flatbreads, Langa la Tur cheese (goat/sheep/cow's milk combo) and arugula tapenade.

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