Brunello di Montalcino Region
Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino located about 120 km south of Florence in the Tuscany wine region. Brunello, roughly translated as "small dark one" in the local dialect, It is the unofficial name of the clone of Sangiovese (also known as Sangiovese Grosso) grown in the Montalcino region. In 1980, the Brunello di Montalcino was awarded the first Denominazione di Origine Controllata e Garantita (DOCG) designation and today is one of Italy's best-known and most expensive wines. he Sangiovese grape is the most widely planted grape in the Montalcino region and is the only permitted grape in the Brunello di Montalcino DOCG. The particular clones of Sangiovese are unique to the Montalcino region and have developed in adaption to that area's specific terroir. The altitude and climate of the Montalcino region has provided an area where Sangiovese ripens more fully and consistently than anywhere else in Tuscany.
Brunello di Montalcino Taste & Body
These factors contribute to the body, color, extract and tannins commonly associated with Brunello di Montalcino In contrast to Chianti, the other famous Sangiovese based wine of Tuscany, Brunello di Montalcinos have a more fleshy texture with common aromas and flavors of blackberry, black cherry, black raspberry, chocolate, leather and violets. Tthe wine pairs well with food, especially grilled meat and game.
Brunello – The Choice of Americans
A large portion of Brunello sold in the United States is purchased in restaurants. The wine has become particularly popular in America with nearly 1 out of every 3 bottles of Brunello di Montalcino being sold in the US. Brunello di Montalcino are Italian wines known for their ability to age with well made examples from exceptional vintages often showcasing development for several decades.
Brunello di Montalcino Winemaking
Most Brunello di Montalcino vintages need at least 10 years before they shed their youthfulness and start to harmonize their flavors. Brunello di Montalcino is made 100% from Sangiovese. Traditionally, the wine goes through an extended maceration period where color and flavor are extracted from the skins. Following fermentation the wine is then aged in oak. Traditionally, the wines are aged 3 years or more "in botte"-large Slavonian oak casks that impart little oak flavor and generally produce more austere wines. Some winemakers will use small French barrique which impart a more pronounced vanilla oak flavor and add a certain fruitiness to the wine. There is a middle ground where the wine is aged in small barrique for a short time and then spends a longer sojourn in the traditional bottle. Most producers will separate their production of these Italian wines between a normale and riserva bottling. The normale bottles are released on the market 50 months after harvest and the riserva are released a year afterward. The current aging requirements were established in 1998 and dictate that Brunellos are to be aged in oak for 2 years and at least 4 months in a bottle before release.