• 98 Point "Extraordinary" Vintage ~Vinous Media
• Backed By The Actual Biondi Santi Brunello Family
• Gran Selezione: Chianti Classico's Highest Legal Tier
• From The Family's Oldest, Most Prized Vineyards
• Only Produced In The Best Vintages
• OVW Exclusive Import: Lowest Price Anywhere!

About the Wine

The Losi family helped shape the same winemaking bloodline behind Brunello di Montalcino — the wine collectors pay hundreds of dollars a bottle for. That connection runs through everything this estate makes, but Millennium is where it reaches its peak: this is Losi's flagship wine, the top of everything the family has learned since 1870, made only in the finest years and only from their oldest, most prized vineyards.

The Losis have farmed this exact patch of Tuscany since 1870. Five generations, one family, zero shortcuts. While big commercial Chianti brands got bought, merged, and mass-produced into oblivion, the Losis just kept doing what they've always done: hand-tending vines in Castelnuovo Berardenga, the most coveted southern pocket of Chianti Classico, on land the Etruscans were already farming 2,500 years ago. Millennium is their answer to the question "what's the best we're capable of?" — hand-selected fruit from the family's oldest vines, given more time and more care than anything else in the cellar.

Here's the part that should really get your attention: in 1954, the family brought in a young enologist named Tancredi Biondi Santi to help run the estate. That name matters — the Biondi Santi family is THE name in Brunello di Montalcino, the family literally credited with inventing the wine that redefined what Italian reds could be. A bottle of their standard Brunello runs $200–$270 today, and their Riservas can fetch up to $650 to $800+. That relationship left its mark on Losi forever — Biondi Santi later gifted the family vine cuttings for their prized reserve wine, and to this day the Losi cellar quietly holds bottles going back to the 1960s. That's the kind of pedigree wine writers get genuinely excited about — and it's baked into every bottle of Pontignanello.

The vineyards sit right beside the Certosa di Pontignano, a 14th-century monastery so significant it hosted Pope Paul III himself in 1538. Ancient soil, aristocratic winemaking DNA, a family that's never sold out — this is the wine you bring to dinner when you want people to ask "wait, what is this?"

One more thing worth knowing: that black rooster on the bottle isn't decoration, it is a badge you have to earn. Legend says it was born from a rigged rooster-crowing contest that settled the medieval border war between Florence and Siena, and by 1924 it became the official seal of the original, historic Chianti heartland — one of the first wine zones ever legally defined. "Chianti Classico" and the Gallo Nero are reserved only for wines from inside those founding boundaries, under tougher rules than everyday Chianti. See that rooster, know it's the real thing.

And note the "Gran Selezione" on the label — that's not marketing language, it's the highest legal rank Chianti Classico offers, sitting above even Riserva. It was created in 2014 specifically to spotlight each estate's single best wine, and the rules are strict: the grapes must come only from the estate's own vineyards (no buying in fruit), and the wine must age at least 30 months before release — Millennium spends 36 months in small French oak plus another 6 months resting in bottle, well beyond the minimum. Only around 8–9% of all Chianti Classico ever qualifies for this tier. Add in the 2016 vintage, widely regarded by critics as one of the two or three greatest Chianti Classico vintages in recent memory, and you've got a genuinely special bottle: the estate's best fruit, from its best vines, in one of its best years, aged as long as the rules allow.

Tasting Notes

90% Sangiovese, 5% Canaiolo, 5% Malvasia Nera. Deep ruby moving toward garnet at the rim, which is what a decade in bottle looks like.

The nose runs raspberry compote and plum tart into cigar box, dried herbs and dark spice. There's a savory, earthy layer underneath the fruit.

The palate is dry and full, with the firm tannic frame Sangiovese gets from three years in oak. Acidity stays bright and the finish is long and savory rather than sweet.

Decant an hour before serving. Serve at 16–18°C (61–64°F).

Critic Reviews

NYR.