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Conti Costanti has been heralded as one of the most historic and greatest producers of Brunello di Montalcino, second only to the famed house of Biondi-Santi. The Costanti family history in Montalcino goes back to the 15th century, when they defended Siena’s citizens against Florence’s attempt to take control of the territory. To this day, the family’s home, Colle al Matrichese, serves as Conti Costanti’s winery and offices. From a winemaking perspective, their history began in 1870 when Tito Costanti, a lawyer by trade who was considered a gentleman farmer, presented an 1865 Brunello at the Exhibition of the Province of Siena.
Known for its bright red cherry fruit, lively acidity, fine tannins, and subtle notes of spice and earth, Costanti’s Rosso is often considered one of the top examples of the appellation. Elegant and complex, with ripe red fruit such as cherries, plums, and red currants. Darker notes of black berries and sultanas. There’s a subtle undergrowth / forest-floor quality, plus gentle spice — vanilla, nutmeg, cinnamon — from 12 months in French oak
Conti Costanti has been heralded as one of the most historic and greatest producers of Brunello di Montalcino, second only to the famed house of Biondi-Santi. The Costanti family history in Montalcino goes back to the 15th century, when they defended Siena’s citizens against Florence’s attempt to take control of the territory. To this day, the family’s home, Colle al Matrichese, serves as Conti Costanti’s winery and offices. From a winemaking perspective, their history began in 1870 when Tito Costanti, a lawyer by trade who was considered a gentleman farmer, presented an 1865 Brunello at the Exhibition of the Province of Siena.
Known for its bright red cherry fruit, lively acidity, fine tannins, and subtle notes of spice and earth, Costanti’s Rosso is often considered one of the top examples of the appellation. Elegant and complex, with ripe red fruit such as cherries, plums, and red currants. Darker notes of black berries and sultanas. There’s a subtle undergrowth / forest-floor quality, plus gentle spice — vanilla, nutmeg, cinnamon — from 12 months in French oak