Brunello di Montalcino is one of the most well-known and appreciated Italian red wines in Italy and in the world, recognized as DOCG (Controlled and Guaranteed Designation of Origin).
It is a wine produced on the hills in the province of Siena, exclusively within the municipality of Montalcino, on a surface of 24,000 hectares, of which only 15% is occupied by vineyards. With a typically Mediterranean climate, mostly dry, the area is protected to the south by Mount Amiata, which limits the action of cloudbursts and hailstorms.
The only grape variety allowed by the regulations is Sangiovese and it was the pharmacist Clemente Santi who launched into the pure vinification of the Sangiovese grape variety. For his experiments Santi chose Sangiovese Grosso (Fat Sangiovese), so called for the thickness of its skin containing most of the characteristic substances of the wine, which in this area was historically known as Brunello, hence the origin of the name.
Brunello di Montalcino must be aged for a minimum of 2 years in oak barrels, then at least 4 months in the bottle and cannot be put on the market before five years after the harvest. If after the canonical 2 years in oak barrels, the Brunello is aged for at least 6 months in the bottle and waits at least 6 years before being released for consumption, then it will have the title of “Riserva”.
Of a ruby red tending towards garnet, Brunello di Montalcino presents itself with an intense aroma, with fruity, woody and undergrowth hints. The tannins are robust, the mouth is warm, harmonious and persistent.