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Gaja Brunello di Montalcino Rennina Pieve Santa Restituta 2018

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ITGBDMR

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£164.00

From the legendary Gaja family’s Montalcino estate, Rennina is a sophisticated and textural Brunello di Montalcino sourced from three distinct vineyards. Polished and powerful, yet always elegant, it represents a seamless fusion of tradition and Gaja’s hallmark preciseness.

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At a Glance

Flavour Elegant & Complex

Country of Origin Italy

% ABV 14.5

Rare Yes

Wine Colour Red

Grape Variety Sangiovese

Vintage 2018

Body Full-Bodied

Region Tuscany

Bottle Size 75CL

Fine Yes

Description

Angelo Gaja’s reputation in Piedmont needs little introduction, but his Montalcino project, Pieve Santa Restituta, acquired in 1994, has quietly become one of the standout producers in Tuscany. Located in the southwestern quadrant of Montalcino, the estate takes its name from the ancient church on the property and spans several vineyard plots, each with unique soil and exposure.

Rennina is a single wine made from three separate vineyard parcels on the estate: Sugarille (limestone-rich), Santo Pietro (sandier soils), and Castagno (clay and galestro). Each contributes a different structural and aromatic component to the final wine. The grapes are vinified separately and aged in a combination of large Slavonian and smaller French oak for around two years, followed by extended bottle ageing before release. Gaja’s use of oak is notably restrained, with a focus always on purity, texture, and elegance.

Tasting Notes

Rennina opens with lifted aromas of dark cherry, dried rose, balsamic herbs and hints of incense and tobacco. The palate is layered and silky, featuring ripe red and black fruit that is balanced by taut acidity and fine-grained tannins. There’s a quiet power to the wine; the density is there, but it never feels overbearing. The finish is long and elegant, echoing with savoury spice, tea leaf and crushed stone.

How To Enjoy

Pair this with dishes that match its refinement and depth, such as slow-braised wild boar ragu over pappardelle, roast squab with herbs, or truffled mushroom risotto. It also shines with aged Tuscan pecorino or beef tagliata with rosemary and Parmigiano. While expressive now with decanting, Rennina has the structure to age gracefully for 15–20 years.