Brunello di Montalcino
Mediterranean
One of Italy's most prestigious reds: 100% Sangiovese Grosso from a hilltop town south of Siena, aged for years before release.
Overview
About Brunello di Montalcino
Montalcino sits on a hill south of Siena. Brunello di Montalcino was one of the first wines to be awarded DOCG status, in 1980, and is made only from Sangiovese, locally called Brunello, or 'little dark one'. Ferruccio Biondi Santi is credited with selecting the clone and making the first long-aged bottlings in the 19th century.
Brunello must be aged for at least five years, including two in oak and four months in bottle, and six years for a Riserva. The wines are structured and long-lived, with cherry, leather and spice. The younger Rosso di Montalcino, released after a year, is a more accessible companion.
Brunello di Montalcino is marked on the map.
Italy
Shaded: Siena. Map units are states, provinces or départements, so a smaller place appears as the larger area that contains it.
The land
Climate & terroir
Climate
Mediterranean
Warmer and drier than Chianti, partly because Mount Amiata shelters the area from rain. Long, sunny summers and cool nights help ripen Sangiovese fully.
Terroir & soils
What the vines grow in
Varied: clay and limestone at higher altitudes, galestro and sandstone on the slopes, and warmer, lower vineyards on the southern side that produce richer wines.
Go deeper
Rules, years & producers
Montalcino has a simple ladder: the entry Rosso di Montalcino, then Brunello, then Riserva, defined by ageing.
Brunello di Montalcino Riserva
At least six years' ageing before release.
Brunello di Montalcino DOCG
Sangiovese only; at least five years' ageing, two in oak and four months in bottle.
Rosso di Montalcino DOC
Also 100% Sangiovese, but released after a year, from younger vines or lesser lots.
What's grown here
Grapes
Each grape's page links back here.