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Wine Dharma

Brunello di Montalcino wine guide: grape, history and organoleptic characteristics

Santa Maria di Vitaleta. Hills around Montalcino. Brunello wine information The king of every Sangiovese wines comes from Montalcino, where it has always called Brunello, hence the name Brunello di Montalcino. Here, in an area famous since ancient times for the sweetness of Moscadello of Montalcino, are produced some of the best, high quality wines that have become symbols of the Italian oenology, real masterpieces sealed in a bottle.

Structured, dense wines full of extract and with impressive tannins, but that five years of aging, six for Brunello Riserva, are able to tame and transform into one of the finest wine you can sip.

History of Brunello di Montalcino

Brunello di Montalcino wine, grape, history and organoleptic characteristics The vineyards around the village of Montalcino have always been giving good red wines, however it was only in 1800, with the intuition of Clemente Santi, pharmacist of Montalcino with the passion for viticulture, that Brunello came to light.

He was the first to believe in the potential of Sangiovese Grosso grape and making unblended wines with it. He knew that the soil of Montalcino was special, ideal for producing wines of structure with great elegance, which could have withstand decades of aging.

In 1865 the world became aware of his masterpieces, and was created the Brunello di Montalcino appellation to protect and regulate its production. But years were yet to pass before Brunello was recognized as a top notch wine, and only in the 90s of the last century, thanks to substantial investments even by American families, Brunello became an legend.

Organoleptic characteristics of Brunello di Montalcino

Sangiovese Grosso grape vineyards, clone of Sangiovese, grape to make Brunello The grape with which Brunello di Montalcino is produced is Sangiovese of course, specifically it’s used the local clone Sangiovese Grosso, so called because of the thickness of the skin of the bunches, in which is contained the majority of substances that characterize the wine. And it’s for this reason that the maceration is usually long, not less than 20-30 days, to extract tannins, color and polyphenols, which are then carved by time and oak barrels, where the wine is aged for at least five years.

The bouquet of Brunello di Montalcino is one of those that can drive any wine lover crazy, of such a complexity that represents the Holy Grail of wine. Red fruits preserved in alcohol, complex notes of tea, coffee, earth and mushrooms are elegantly blended with each other, ethereal, embellished with balsamic returns, with violets that bloom here and there.

Antimo Abbey. Cypresses and hills around Montalcino. Tuscany guide The palate is juicy and structured with fern, graphite and an unmistakable trace that leaves the soil of the hills of Montalcino made of clay, limestone, galestro and alberese, a kind of stone you can find only here. In the mouth is elegant, structured, warm, pushed by a freshness that runs through all the wine, making it unique and polished.

50 shades of Brunello

The best ones are made according to the old way, that respects the characteristics of Sangiovese and let work the microclimate of Montalcino, which takes heat from the sea of Maremma and is protected to the south by the majestic Mount Amiata, thus creating a sort of happy oasis for the vineyards. The recipe for the perfect wine is very simple: low yields per plant, harvest only the best grapes, perfectly ripe, treat them with respect and then a long, gentle aging in big casks.

Best places in Tuscany, Arcidosso, Mount Amiata. What to visit in Tuscany Brunello is a wine for those who can wait: it takes years to fulfill its potential: tannins and acidity must soften their hardness, find balance and become round and mingle to create a magical blend of scents that become more and more ethereal. In recent years, many manufacturers are incline to produce wines less tannic and more ready for the market, at the expense of the aging potential and complexity.

Rosso di Montalcino: a great little wine!

Best Brunello winery to visit. Wineries to visit in Tuscany, Montalcino, barrels Rosso di Montalcino, in contrast, is a more simple and immediate wine, very fresh and graceful with beautiful scents, very pleasant, perfect for Chinese dishes, pizza or take-away food. It does not require aging in barrels and usually can be drunk within a year or two. Do not forget that the area of ​​production is the same as the Brunello, change only the yields, aging and the “quality” of the grapes, often in vintages considered not so great, a winemaker can decide to not produce Brunello, but a super Rosso di Montalcino.

How to serve the Brunello di Montalcino

Del Greppo Biondi-Santi winery, barrels. Visiting the best wineries of Brunello We are talking about a precious wine that deserves the place of honor in your cellar. It must rest horizontally at least a couple of weeks before you’ll opened, to avoid traumas. Decanting can be made only in two cases: if sediments are present or is a relatively young Brunello of maximum of 10-15 years. You shouldn’t decant bottles of over 20 years, since the bouquet may be ruined: the sudden oxygenation could cause a collapse of the fragile balance of the wine. Serve in large glasses and let it breathe in the glass, calmly. The serving temperature is the classic red structured wines, 18-20° C.

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