Brunello di Montalcino, the “dark” tradition from Tuscany
Famous Tuscan wines … Who wouldn’t love them? The world-famous Brunello di Montalcino is definitely one of the best wines from Tuscany and all of Italy. Its dark red color promises an unforgettable taste experience full of sun and harmony. Let us invite you to a welcome glass!
When a tradition is born: Brunello di Montalcino in history
The first historical mentions of Brunello in connection with red wine made in the Montalcino region date back to the 14th century. Red wines from this area gradually gained renown, and then in the mid-19th century the local farmer Clemente Santi was the first to identify and isolate the Sangiovese variety which Brunello is still made from to this day. 100% grapes of this variety must be used for its production.
Clemente’s grandson Ferruccio Biondi Santi continued in his tradition when in 1888 he brought a wine made from the best vines and achieved fame with several vintages of Brunello di Montalcino.
After the Second World War Brunello di Montalcino was among the best Italian wines and the number of producers gradually increased to over fifty. In 1980 Brunello and the Montalcino region, as the first in Italy, received the DOCG certificate (Denominazione di Origine Controllata e Garantita) – the highest rating for Italian wines.
Today, approximately 200 winemakers are producing Brunello and the demand for it remains high. It is one of the most luxurious and expensive wines on the market.
What makes Brunello unique?
It’s definitely the places where the Sangiovese variety of grapes is grown. The Montalcino region has the driest and warmest climate in all of Tuscany, which is reflected on the already-mentioned deep red color of Brunello. The grapes are grown at about 400 meters above sea level in the northeastern part of this winegrowing region, and they are harvested exclusively by hand.
The wine’s name translates to a diminutive of “dark” or “beautifully dark” and in Brunello we can find a reflection of the entire range of terroir that combines several locations with partially different geographical and climatic conditions.
The aroma of Brunello is rich and complex. The scents of sour cherries, plums and violets predominate, but you also might notice blueberries, vanilla, or cinnamon. Gradually, it transforms into a taste of tobacco, chocolate, or leather. It will make a delicate and elegant impression on your palate, with a velvet touch. The fruity tones have a long finish.
There’s no hurry – Italian Brunello wines take their time
Brunello di Montalcino is subject to strict requirements for production and maturation. After the grapes are carefully pressed, they macerate in steel tanks where the typical color and taste of their must is released from their skins. Then it undergoes controlled fermentation at a temperature of 30 °C. The wine matures for three years in large casks and then it has to “lie” for at least one year in its bottles.
Brunello thus reaches its customers and consumers five years after the harvest at the earliest, and the Brunello di Montalcino designated Riserva even takes six years or more. This is an ideal wine for archiving, and the usual period for developing its full potential is 20–25 years.
The Consorzio del Vino Brunello di Montalcino considers the best vintages of Brunello to be 1945, 1955, 1961, 1964, 1970, 1975, 1985, 1988, 1990, 1995, 1997, 2004, 2006, 2007, 2010, 2012, and 2015.
A gourmet tip at the end: Brunello di Montalcino and other full-bodied Italian wines taste best in combination with red meats, wild game, or select types of cheese – for example, pecorino.
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