Colonial Wine and Beverage | 8389 Mayfield Road | Chesterland, Ohio 44026 | Phone: 440-729-7303 | Hours: Monday-Friday: 10am-7pm, Saturday: 10am-6pm, Sunday: CLOSED

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Brunello Romitorio

Romitorio Brunello

A new offering from Colonial Wine

Colonial Wine & Beverage is excited to announce that we are now the preferred place to buy Romitorio Brunello online in the US. Now exclusively imported within Ohio in extremely limited quantities, Castello Romitorio Brunello is a landmark Brunello estate beloved of critics for more than two decades. At Colonial you can buy and ship Romitorio Brunello to most states on the east and west coasts. Below are links to technical data sheets and our online inventory.

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Brunello di Montalcino 2011

Region: Montalcino, Tuscany, Italy
Appellation: Brunello di Montalcino DOC
Variety: 100% Sangiovese
Vinification: Short, cold maceration on the skins for about 24 hours, at temperatures under 68F than maceration for about 22 days at controlled temperatures of 77/79 F at the beginning. The temperature was raised to 86F on the 8th-10th day.
Filtration (separation of the skins and Vino Fiore) begins on the 22nd day after fermentation.
Malolactic fermentation: once the must vino Fiore is obtained, the juice is placed at a controlled temperature of about 70F to naturally cause the rnalolactic fermentation; the malolactic phase starts between day 8 and '11, depending on the tanks, after the racking. It lasts about 20 days.
After the malolactic fermentation, there is a period of rest, about 15 days, without temperature control. During this period the wine reaches room temperature, so that the lees separate from the juice, and its filtration can begin.
After the second filtration, usually between December andJanuary, the wine rests in wood.
Aging: approximately 24 months in French oak + 12 months in Slavonian
Color: Rich ruby red
Aroma: bouquet of ripe, red berries and dried flowers
Palate: Upon the pallet it stimulates the intensity of these small red berries blending with crushed violet and tobacco and creates a smooth, velvety texture to harmonise with rich and balanced tannins, for long and satisfying sensations.
Pairing: It is advisable to pair it with specific dishes such as red meats and game, eventually served with mushrooms. It is also excellent with cheeses such as aged tome and Tuscan pecorino. In addition, due to its particular characteristics, it may be drunk as a wine fitting to ‘meditation’.

Romitorio Brunello | Cleveland High End Wine

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Brunello di Montalcino Filo di Seta 2011

Region: Montalcino, Tuscany, Italy
Appellation: Brunello di Montalcino DOC
Variety: 100% Sangiovese
Vinification: Short, cold maceration on the skins for about 24 hours, at temperatures under 68F
Maceration for about 22 days at controlled temperatures of 77/79 F at the beginning. The temperature was raised to 86F on the 8th-10th day.
Filtration (separation of the skins and Vino Fiore) begins on the 22nd day after fermentation.
Malolactic fermentation: once the must Vino Fiore is obtained, the juice is placed at a controlled temperature of about 70F to naturally cause the malolactic fermentation; the malolactic phase starts between day 8 and 11, depending on the tanks, after the racking. It lasts about 20 days.
After the malolactic fermentation, there is a period of rest, about 15 days, without temperature control. During this period the wine reaches room temperature, so that the lees separate from the juice, and its filtration can begin.
After the second filtration, usually between December andjanuary, the Wine rests in wood.
Aging: Approximately 30 months in French oak
Color: ruby red with orange tinges and specks of red berries
Aroma: Saline undertones which then turn to the scent of roses and crushed violets, becoming impressive on the nose.
Palate: The taste is dynamic and extremely pleasant. It is a full bodied wine embracing warm, soft tones and elegant, ultra fine tannins that build on the palate with a cool, sleek teXture and style. The progression of its taste is astounding and has a long and powerful finish.
Pairing: Enjoy as an accompaniment to all meat dishes, including game, or together with pasta and meat sauces.

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Brunello di Montalcino Riserva 2010

Region: Montalcino, Tuscany, Italy
Appellation: Brunello di Montalcino DOC
Variety: 100% Sangiovese
Vinification: Short, cold maceration on the skins for about 36 hours, with temperature under 64F
Maceration lasts about 22 days at a controlled temperature ranging from 68/79 F. The temperature was raised to 86F on the 8th-10th day.
Filtration (separation of the skins and must ‘vino Fiore‘) on the 23rd day after fermentation started.
Malolactic fermentation: once the must ‘Vino Fiore’ is obtained, the juice is placed at a controlled temperature of about 70F to naturally cause the malolactic fermentation; the malolactic fermentation starts between day 8 and 11, depending on the tanks, after the filtration. It lasts about 20 days.
After the malolactic fermentation, there is a period of rest, about 15 days, without temperature control. During this period the wine reaches room temperature, so that the lees separate from the juice, and its filtration can begin.
After this second filtration, usually between December andjanuary, the wine rests in wood.
Aging: approximately 24 months in French oak + 12 months in Slavonian oak
Color: Ruby/red color with a deep reflection of light garnet
Aroma: On the nose it radiates a powerful perfume of ripe, dark cherries along with hints of tobacco, vanilla and black pepper.
Palate: Rich and voluminous, the wine blossoms on the palate with deep tones of spices and dark fruit that combine well with the imposing tannins. This full/bodied Riserva reveals outstanding length that follows through to an incredible fresh and persistent lingering finish
Pairing: Enjoy as an accompaniment to all meat dishes, including game, or together with pasta and meat sauces.

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