94-Points by Wine & Spirits. 
With diverse parcels throughout Montalcino, this is the so-called "green label" Brunello with proprietor Elisabetta Gnudi Angelini's signature on the front of the bottle. Her classic 2017 Brunello di Montalcino is sharp and tonic with wild raspberry, cassis, lilac, earth and garden herb. There is a sweet note of sour cherry on the mid-weight finish.
Aged for two years in casks made with both Slavonian and French oak.
 
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. 
Brunello a.k.a. Sangiovese Grosso
Italy's first DOCG in July 1980, alongside Piedmont's Barolo.
Brunello di Montalcino, Brunello must be made from 100 percent Sangiovese Grosso and aged for at least four years (five for riserva wines). Two of these years must be spent in oak, and the wine must be bottled at least four months prior to commercial release.
Sangiovese Grosso is the large-berried form of Sangiovese. Brunello, its name here, translates roughly as 'little dark one'. The use of this synonym, and its inclusion in the name of the wine, was part of a clear strategy to differentiate the wine from Chianti.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
 The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.