The Brunello di Montalcino is one of Italy's most prestigious and sought-after red wines, typically sold in a standard 750ml bottle.
Here is an overview of its key characteristics, origin, and aging requirements:
Key Characteristics of Brunello di Montalcino
| Feature | Description |
| Grape | 100% Sangiovese Grosso (a local clone of the Sangiovese grape, often referred to as "Brunello" or "little dark one"). |
| Region | Montalcino, a hill town in the province of Siena, in the Tuscany region of Italy. |
| Appellation | DOCG (Denominazione di Origine Controllata e Garantita) – Italy's highest wine classification, awarded in 1980. |
| Color | Intense ruby red, tending towards garnet with age. |
| Body & Structure | Full-bodied with high acidity and high (but refined) tannins. It is a dry wine. |
| Aroma & Flavor | Complex and intense. Common notes include cherry, red plum, blackberry, violets, licorice, leather, and tobacco or chocolate (from oak aging). |
| Aging Potential | Exceptional. Well-made Brunellos from excellent vintages can age for decades. |
| Alcohol Content | Typically between 13.5% and 15% ABV. |
Aging Requirements
The strict regulations of the DOCG mandate a significant aging period before the wine can be released:
- Brunello di Montalcino (Normale): Must be aged a minimum of 5 years from the harvest date, including at least 2 years in oak and a minimum of 4 months in the bottle.
- Brunello di Montalcino Riserva: Must be aged a minimum of 6 years from the harvest date, including at least 2 years in oak and a minimum of 6 months in the bottle.
Food Pairing
Due to its high acidity, structure, and intense flavors, Brunello di Montalcino pairs excellently with rich, heavy, and flavorful dishes.
- Best Pairings: Grilled or roasted red meats (like Florentine steak), game, stews, truffles, mushrooms, and aged, powerful cheeses.
- Pairings to Avoid: Lighter fare such as seafood, salads, or poultry, which can be overwhelmed by the wine's intensity.