Brunello di Montalcino

Wine category: 
rosso maturo

Brunello di Montalcino is one of the most representatives Italian red wines. It is also one of the oldest, its origin goes back to XIV century and from 1800 thanks to the famous Biondi -Santi family, it becomes part of the story of the best wines in the world. It is produced in the vineyards surrounding the town of Montalcino, 40 km south from the town of Siena, in Val d'Orcia. Halfway between the see and the mountains, the hill of Montalcino has an excellent climate, hot and dry. It is one of the most beautiful agricultural hills in Italy, with expanses of olive trees and vineyards, from 2004 recognized by Unesco in the World Heritage. The area is also well-known for its specialties among which the oil Chianti Classico DOP, the meat Cinta Senese DOP and the Prosciutto Toscano DOP. It is produced exclusively with Sangiovese grapes, locally called Brunello (small dark one).

Brunello di Montalcino is a limpid wine of intense ruby red color verging on garnet. It has an intense scent, elegant, ample, ethereal, with scents ranging from the undergrowth to the red fruit jam, sweet spices like cinnamon to dark ones as pepper. The taste is dry, warm, vigorous, tasty and with a gentle tannin.  Its taste-olfactory persistence is surprisingly long. It needs to age at least 5 years before being sold, 6 if denominated Riserva, but if it is well preserved, it is one of the Italian wines, together with Barolo, that  can even wait 30 years before being tasted. Best historic vintages were 1975, 1985, 1988, 1990 1995, 1997, 2004 e il 2006 

Brunello di Montalcino is a wine for great occasions and important dinners, or for wonderful meditations. It combines with roast red meat and with sauces, fur and feather game, or strong and aromatic flavours such as mushrooms and truffle. It can be tasted also with seasoned and structured cheeses as Pecorino Toscano DOP. It should be served in big crystal glasses at a temperature of 18-20° C.