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Brunello di Montalcino
Brunello di Montalcino lies around the hill town of Montalcino, south of Siena. The wine comes from sangiovese alone, known locally as brunello. It may not be released until five years have passed, at least two of them in wood.
Our range includes Brunello di Montalcino by producers including Biondi-Santi, Gianfranco Soldera, Casanova di Neri, Gaja, Valdicava and Il Marroneto. If you would like to explore Tuscany further, you will also find Super Tuscan, Bolgheri and Chianti Classico in our range.
Grape and style
Brunello di Montalcino is made from sangiovese, which is locally called brunello in Montalcino. Here the grape is permitted only in pure form, with no blending of other varieties. The wine has a garnet-red colour, high acidity and firm tannins, with aromas of cherries, dried herbs, leather, tobacco and, with the years, earth and balsamic notes. In general, Brunello is more powerful and deeper than the average Chianti, because the vineyards are warmer and the wine is aged for longer.
Location and soil
Montalcino lies south of Siena, on a hill overlooking the river valleys of the Orcia and the Ombrone. The climate is warmer and drier than in the Chianti area, partly thanks to the shelter of Monte Amiata to the south. Within the area, altitudes and soils differ considerably: higher vineyards with galestro and a chalky subsoil yield finer, more aromatic wines, while lower and more southerly plots with clay and sand yield more powerful, riper wines. Many producers therefore blend plots.
Classification and rules
Brunello di Montalcino is a DOCG, the highest Italian quality status, and has one of the longest compulsory ageing periods in Italy. The wine may only be released after several years of ageing, partly in wooden casks and partly in the bottle. A Riserva is aged for even longer. The younger wine from the same region is called Rosso di Montalcino: also pure sangiovese, but ready to drink earlier and with a lighter structure, often made from the younger vines or the less dense lots.
Ageing and serving
Good Brunello is a wine for the long haul and can age for decades. In its youth it is often taut and closed, and gains softness and complexity with time. Decanting makes sense: an hour or two for young bottles, and carefully for old bottles because of the sediment. Serve at around 16 to 18 °C. Brunello pairs well with roast meat, game, mushrooms, pasta with ragù, bistecca alla fiorentina and mature pecorino.
Producers in our range
These producers feature in our Brunello di Montalcino range: Biondi-Santi (Tenuta Greppo), Gianfranco Soldera (Case Basse), Casanova di Neri, Gaja (Pieve Santa Restituta), Valdicava, Il Marroneto, Salicutti, Il Poggione, Poggio Antico, Castello Banfi, Fattoria dei Barbi, Caparzo, Col d'Orcia, Castello Romitorio, Antinori (Pian delle Vigne), Fanti, San Polo, San Filippo, La Magia, Casa Raia and Campogiovanni.
Names on the label
Names on the labels in our range include Sugarille and Rennina from Gaja, Tenuta Nuova from Casanova di Neri, Madonna delle Grazie from Il Marroneto and Piaggione from Salicutti.
More from Tuscany
You will find more wines from Tuscany under Super Tuscan, Bolgheri and Chianti Classico.