- Home/
- Wine Directory/
- Italy/
- Tuscany/
- 2010 Antinori (Pian Vigne), Brunello di Montalcino, Vigna Ferrovia Riserva
$ANTI
2010 Antinori (Pian Vigne), Brunello di Montalcino, Vigna Ferrovia Riserva
Bottle size (ML)
Current price
Start Your Wine Collection with 2010 Antinori (Pian Vigne), Brunello di Montalcino, Vigna Ferrovia Riserva
Begin your portfolio with a prestigious wine that has a history of growth.- Enjoy fully managed, secure storage facilities with insurance coverage.
- Get expert advice on when to hold and when to sell.
Critics Scores
James Suckling
Fantastic aromas of dark fruits, minerals, bark and fresh mushrooms follow through to a full body, firm and silky tannins and a long, long finish. Beautiful mouthfeel of velvety tannins. One of the greatest Brunellos ever made by Antinori. Drink or hold.
Robert Parker's Wine Advocate
Here's a wine that opens to a beautifully dark and bold appearance. The 2010 Brunello di Montalcino Riserva Pian delle Vigne Vignaferrovia sees fruit sourced from a slightly higher altitude compared to the Brunello annata. As a result, you get more definition and sharpness here. This Brunello shows a great level of depth and structure with soft lines, a rich texture and general opulence. The wine is aged in small barrel and sees a second phase of aging in larger oak casks.
Wine Enthusiast
Plum cake, underbrush, dark berry, menthol and a touch of mocha unfold in the glass. The taut, full-bodied palate offers chewy black cherry, raspberry jam, licorice and sage framed in youthfully assertive, fine-grained tannins. A tobacco note closes the finish. Drink 2022–2032.
Wine Spectator
A dense, concentrated red, featuring black cherry, plum, earth and tea aromas and flavors. Monolithic now, with good acidity and big, ripe tannins that need time to soften. Best from 2018 through 2032.
Wine & Spirits
This feels dark and dense at first, requiring several hours in the glass before its wall of earthen tannins begins to lift. Flavors of baked plum and black olive emerge, along with notes of smoke and licorice. Its rigid, ferrous tannins call for more time in the cellar before decanting next to a balsamic-drizzled strip steak.