Brunello of Montalcino
Brunello di Montalcino is a visually limpid and brilliant wine with a lively garnet colour and an intense, persistent, full and ethereal aroma.
Brunello di Montalcino
Brunello di Montalcino is a visually limpid and brilliant wine with a lively garnet colour and an intense, persistent, full and ethereal aroma. Scents of brushlands, aromatic wood, a light trace of vanilla and a blend of fruit flavours can all be found in this wine. Brunello di Montalcino is characterized by an elegant, harmonic and strong body. It is also dry and its flavour presents a pronounced aromatic persistence. Thanks to its qualities, it can withstand lengthy ageing, improving with time. It is difficult to establish how long the ageing can last as it depends on the vintage. The ageing can range from a minimum of 10 to a maximum of 30 years, and only in rare cases it can last longer.
The conservation has to follow appropriate proceedings: the bottles must be kept in a horizontal position, in a cool, dark cellar, with no noise or smells, and with a constant temperature.
Production and characteristics of the Brunello di Montalcino
Long regarded as the finest expression of Italian enology, Brunello di Montalcino is produced exclusively from Sangiovese grapes (variety that in Montalcino is called “Brunello”). The production follows severe standards, including yield limits per hectare, ageing duration and product characteristics. Before the wine can be sold, it must be subjected to an evaluation by a competent board, whose task is that of ensuring the wine special qualities. Only after it passes this test the wine can bear the registered designation of origin DOCG (Denominazione di Origine Controllata e Garantita, according to the President Decree of July 1, 1980 and ensuing modifications).
The requirements are listed below:
- Production area: Municipality of Montalcino;
- Vine variety: Sangiovese (called “Brunello” in Montalcino);
- Maximum yield: 80 quintals per hectare;
- Yield of wine from grapes: 68%;
- Required ageing in wood: two years in oak casks;
- Required ageing in bottles: 4 months (6 months for the Riserva);
- Colour: intense ruby red, tending to garnet with ageing;
- Aroma: characteristic and intense
- Flavour: dry, warm, slightly tannic, robust and harmonic
- Minimum alcohol grade: 12.5% by volume;
- Minimum total acidity: 5 g/Lt;
- Minimum net dry extracts: 24 g/Lt;
- Bottling: must take place in the production area;
- Sale: 5 years after the harvest year (6 years for the Riserva);
- Packaging: the Brunello di Montalcino can be put on sale only in Bordeaux style bottles.
Rosso di Montalcino
Montalcino, a land renowned for its quality, goes beyond the Brunello for what concerns the production of top quality wines. It is perhaps for this reason that, for the first time in Italy, the producers of this area have received the authorization to produce two DOC wines from the same variety, on the basis of precise technical considerations: the Brunello, which is suitable for lengthy ageing, and the Rosso di Montalcino, a younger wine that combines special attributes of vivacity and freshness with a superb structure.
Already appreciated and known under various names, the Rosso di Montalcino has acquired a precise identity and official recognition with the recent approval of the Denominazione di Origine Controllata (Presidential Decree of November 25, 1983 and ensuing modifications).
A valid alternative for the cellarman, it also meets the requirements of the most demanding consumer. The Rosso di Montalcino is harmonic, elegant, sapid, not specially demanding but suitable to accompany many types of dishes.
Rosso di Montalcino is brilliant and limpid to the eye, with a composite ruby red colour. Its aroma offers an elegant intensity and fragrance in which small fresh fruits and a touch of cherry can be recognised. Rosso di Montalcino is dry, strong, fresh, and its aroma is notably persistent. This very drinkable wine should not be stored for a long time for it would be advisable to drink it when still young, although it can withstand lengthy ageing.
Production and characteristics of the Rosso di Montalcino:
- Production area: the Municipality of Montalcino;
- Variety: Sangiovese (called “Brunello” in Montalcino);
- Maximum yield from grapes: 90 quintals per hectare;
- Wine yield from grapes: 70%;
- Sale: 1st of September of the year following the harvest;
- Colour: intense ruby red;
- Aroma: characteristic and intense;
- Flavour: dry, warm, slightly tannic;
- Minimum alcohol grade: 12% by volume;
- Minimum total acidity: 5 parts per 1,000;
- Bottling: must take place in the production area;
- Packaging: Rosso di Montalcino can be put on sale only in Bordeaux style bottles.
