2016 Brunello di Montalcino, Riserva, La Magia, Tuscany, Italy

2016 Brunello di Montalcino, Riserva, La Magia, Tuscany, Italy

Product: 20161600429
Prices start from £142.00 per case Buying options
2016 Brunello di Montalcino, Riserva, La Magia, Tuscany, Italy

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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The nose offers spiced plums, cherries, smoke, wild herbs and floral-laced exuberance. The palate wows you, reaching new peaks of intensity and elegance: there’s deep, velvet fruit; mineral, rocky details; sweet liquorice spices; and a mouth-filling, tannic frame. Forty-two months in new French tonneau give this a rich, well-integrated creamy-oak polish. This is demanding but rewarding; it needs time.

Drink 2026 - 2040

Davy Żyw, Senior Wine Buyer, Berry Bros & Rudd (Feb 2022)

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Critics reviews

Eric Guido, Vinous95/100
Dark and youthfully inward, the 2016 Brunello di Montalcino Riserva lifts up to show spiced plums and cherries in an air of crushed rocks, smoke, undergrowth and tar. The textures here are elegant to the extreme, velvety-smooth and weighty in feel, yet suspended by a core of brisk acidity. A densely packed wave of mineral-encased black fruits and spices saturates all that it touches, leaving a lasting layer of fine-grained tannins. The finale is dramatically long and structured, offering balsam herbs and hints of licorice and black currant. La Magia sources their Riserva from a parcel planted within their vineyards in 1974. It refines for 42 months in new 500-liter French tonneaux, which, in the case of the 2016, has integrated very well. The future is bright here, though patience is necessary.

Eric Guido, vinous.com (December 2021) Read more
James Suckling97/100
Extremely fresh and floral with clear blackberry and violet aromas that follow through to a full body with ultra-fine tannins and a long, linear finish. Purity, depth and structure to this. From organically grown grapes. Drinkable now, but give it three or four years to soften.”

James Suckling, jamessuckling.com (November 2021) Read more
Second-generation winemaker Fabian Schwarz has been at the helm at La Magia since 2011. He prefers spontaneous fermentations with some whole berries, long macerations and ageing in barriques. Understated yet gorgeous, aromas start with cedar and pine then progress into liquorice and thyme. Dense and concentrated, this is a mouthful - though not heavy. The vintage’s brilliantly emphatic acidity shines through, and new oak is well-absorbed by luscious cherry. Its sweet tannins are smooth, long and polished. Nevertheless, this could do with a couple of years in the cellar. Drinking Window 2024 – 2040

Michaela Morris, Decanter (November 2021) Read more

About this WINE

La Màgia

La Màgia

The Schwarz family have owned La Màgia since the mid-1970s. Originally from Alto Adige, they were among the first Brunello producers to estate-bottle their wines. This organic estate is farmed by second-generation Fabian; born in Montalcino, he succeeded his father in 2005. He has since redefined the estate’s direction, continuing to realise the potential of this hallowed site.

The farm sits high above the Abbey of Sant’Animo – a UNESCO World Heritage Site – and faces south-east towards Mount Amiata. The exposure to the cold mountain winds, morning sun exposition and altitude of 400-450 metres provide a cooler microclimate, adding to the freshness, tension and energy in the wines – even in a warm vintage like ’17.

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Brunello di Montalcino

Brunello di Montalcino

Along with Chianti, Brunello di Montalcino is Tuscany's most famous DOCG and the region's boldest expression of Sangiovese. Located 30 miles south of Siena with the hilltop town of Montalcino as its epicentre, its 2,000 hectares of vines are naturally delimited by the Orcia, Asso and Ombrone valleys. Brunello is the local name for the Sangiovese Grosso clone from which Brunello di Montalcino should be made in purezza (ie 100 percent).

The Brunello di Montalcino DOCG has a whale-like shape: at its head, at 661 metres above sea level on ancient, stony galestro soils facing east and southeast lies the town of Montalcino, where the DOC was founded. As you follow the spine south towards the tail, the vineyards lose altitude – those around Colle Sant'Angelo are at 250 metres – while the soils become richer with iron and clay. Further east, in the shadow of the 1,734 metre Mont'Amiata lies the village of Castelnuovo dell'Abate where the vineyards are strewn with a rich mix of galestro, granitic, volcanic, clay and schist soil types.

While Brunello di Montalcino's climate is mildly Mediterranean, thanks to the sea being a mere 20 miles away, the elevation of the vineyards provides an important diurnal temperature variation (ie hot days and cool nights). This benefits the grapes by maintaining acidity levels and extending their ripening time. The howling tramontana wind can also play an important role in drying and concentrating the fruit.

Historically, the zone is one of Tuscany's youngest. First praised in 1550 by Leandro Alberti for the quality of its wines, it was Tenuta Il Greppo who bottled the inaugural Brunello di Montalcino in 1888. By 1929, the region had 925 hectares of vines and 1,243 hectares of mixed crops, while in 1932 it was decreed that only those wines made and bottled within the commune could be labelled as Brunello di Montalcino. Since then, the number of producers has risen from 11 in 1960 to 230 in 2006, while over the same period the vineyards have expanded from 1,000 hectares to 12,000. The region earned its DOC in 1966, and was upgraded to DOCG in 1980.

Brunello di Montalcino cannot be released for sale until five years after the harvest, or six years in the case of Brunello di Montalcino Riserva. During this time the wines should be aged for at least two years in oak, followed by at least four months in bottle (six months for Riservas); maximum yields are 55 hl/ha. 

Rosso di Montalcino is declassified Brunello di Montalcino, released for sale 18 months after the harvest.

Recommended producers: Costanti, Fuligni, Lisini, San Giuseppe, Soldera, Cerbaiona

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A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.

It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.

It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.

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