Brunello di Montalcino
Brunello di Montalcino is a red wine from Tuscany made from one hundred percent sangiovese, the grape they call brunello in Montalcino. It is aged for at least five years, and that accounts for much of its reputation.
Wine by type
Brunello is one corner of the red wine section. Here is what else you can read about its neighbors.
Red wine
The grapes, from merlot to malbec, what aging in wood does to a wine and at what temperature to serve it.
About red wine →Valpolicella
The other Italian ladder, from light classico via ripasso to the dried grapes of amarone.
About Valpolicella →
Merlot
The dark-skinned grape that may supplement a Chianti Classico and plays the leading role elsewhere.
About Merlot →
Rioja
Spain's best-known red wine region, where the word reserva, just as here, refers to aging.
About Rioja →One grape, a small area and five years of patience
Brunello di Montalcino is a red wine from Tuscany, from the area around the small town of Montalcino, located one hundred kilometers south of Florence. The grape is sangiovese, which they call brunello there, and a Brunello di Montalcino must be made entirely from that grape. The area is small, no less than fifteen times smaller than Chianti, and the climate is drier and warmer than that of its nearby neighbor, allowing the sangiovese grosso to ripen fully. The wines carry DOCG, the highest Italian wine classification. In the nineteenth century, winemaker Clemente Santi began with the idea of making a robust, long-lived red wine here using only that one local grape; in 1888, his grandson Ferruccio Biondi-Santi brought the first modern Brunello to market.
The source of its fame lies in the ageing rules. A Brunello di Montalcino ages for five years in total, including at least two years in oak barrels and at least four months in the bottle. For a Riserva, this increases to six years, again with at least two years in oak and six months in the bottle. Five years of patience per vintage, in an area of two thousand hectares, explains a lot. In addition, nothing may be added: a Chianti may be blended with blue Canaiolo, white Trebbiano and Malvasia, or with international varieties such as Cabernet Sauvignon, whereas a Brunello contains only Sangiovese. Anyone looking for the same region without that waiting time ends up with Rosso di Montalcino, the little brother with less strict ageing rules, often made from younger vines.
In brief
Six bottles, from Rosso to Riserva
These six are arranged in order: first the little brother, then three Brunellos, followed by the Riserva, and finally a Chianti Classico for comparison.
Piccini Rosso di Montalcino
The little brother of Brunello, made from the same grape but subject to less strict ageing rules. This bottle spends six months in oak barrels and tastes of red cherries, chocolate and spicy acidity.
Piccini Brunello di Montalcino
From the town itself, where Sangiovese is known as Brunello. Rich and powerful, robust, with black cherries and bite.
La Poderina Brunello di Montalcino
The absolute pinnacle of Sangiovese, or Brunello as the grape is known in Montalcino. Powerful, robust and complex, with cherry fruit, chocolate and high acidity.
Frescobaldi Brunello di Montalcino
Made in Castelgiocondo and easily called a powerhouse: impressive, robust and bold. At the same time complex and balanced, with cherries, pepper and coffee.
Piccini Brunello Riserva
A Riserva ages for six years in total, with at least two years in oak barrels and six months in the bottle. This one spent 36 months in oak and then another six months in the bottle, delivering dried fruit, dark chocolate and double espresso.
Piccini Chianti Classico
Chianti relies on the same grape, but may be blended: this one is Sangiovese with fifteen per cent Merlot. Nine months of oak ageing make it elegant and round, while the Riserva alongside spent three years in oak.
An area fifteen times smaller than Chianti, one permitted grape variety and at least five years of ageing per vintage.
Cherries and violets, with leather underneath
Red fruit and violets
Brunello smells of red fruit and flowers, with violets as its signature note. In a Riserva, dried fruit, dark chocolate and espresso join in.
Full-bodied and firm
On the palate, there are cherries and blackcurrants, with a firm structure and fresh acidity that can sometimes run high. It is precisely this acidity that makes Sangiovese a food wine that pairs well with dishes containing tomato.
Leather, hazelnut and anise
Leather, hazelnut and anise linger after the sip, with a long finish in a Riserva. The longer the wine has spent ageing in wood and then in the bottle, the more of these notes you will find.
Flavour profile of an average Brunello; a Rosso di Montalcino is less powerful, while a Riserva is slightly more so.
How to serve Brunello
Two things do the trick: don't pour it too warm, and give a young bottle some air.
Cooler than the room
For powerful, full-bodied wines, the general rule is 18 degrees, or chilling the bottle for about fifteen minutes before it comes to the table. At room temperature, the alcohol is especially prominent, while at the right temperature the aromas, acidity and sweetness are balanced.
The right glass →Decanting young bottles
Decanting literally means pouring from one vessel into another, giving the wine more oxygen. Young, firm red wines need that oxygen to develop their flavours; allow half an hour to three hours before serving. If an older bottle has sediment, stand it upright a day in advance.
Decanters →With pasta, red meat and game
The bottles point the way: pasta with tomato sauce or a grilled tournedos with Piccini, beef and steak with La Poderina, game with Frescobaldi and the Riserva. Sangiovese is a food wine regardless, with its fresh acidity and firm structure.
The six bottles →Cocktails similar to Brunello
Cocktails with Brunello or Rosso di Montalcino do not exist; these wines are enjoyed neat. These four are the closest options: two with still red wine and two Italian classics with bubbles.
Sangria
Red wine with pieces of fruit and plenty of ice, intended to be served by the pitcher.
Tinto de Verano
Red wine topped up with sparkling lemonade, over plenty of ice.
Aperol Spritz
Aperol, Prosecco and sparkling water in a large glass with ice and a slice of orange.
Bellini
Peach purée at the bottom of the glass, gently topped up with Prosecco.The right glass for Brunello
Red wine benefits from some extra oxygen, so the glass is larger and wider than one for white or rosé, and the bowl is wide enough for swirling. Pour to just below the widest part, so you can swirl the wine without spilling it. These are the glasses we recommend ourselves.
Everything else you wanted to know about Brunello
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