Wine Denomination from Tuscany
Brunello di Montalcino received DOCG status in 1980 as one of Italy's first four denominations to achieve this highest classification. The wine is produced exclusively from Sangiovese grapes, specifically the local clone known as Sangiovese Grosso or Brunello, grown in the territory surrounding the hilltop town of Montalcino in southern Tuscany. The modern version of Brunello was pioneered in the 1860s by Ferruccio Biondi-Santi, who recognized the aging potential of the local Sangiovese clone.
The Brunello di Montalcino production zone encompasses the entire territory of the commune of Montalcino in the province of Siena, covering approximately 24,000 hectares with about 2,100 hectares planted to vineyards. The area sits between the Orcia, Asso, and Ombrone river valleys in southern Tuscany. Vineyards are positioned at elevations ranging from 120 to 600 meters above sea level on hillsides surrounding the medieval town. The zone includes diverse exposures and microclimates, creating stylistic variations between the warmer, drier south-facing slopes and the cooler, north-facing areas.
Brunello di Montalcino must be produced from 100% Sangiovese grapes, specifically the Sangiovese Grosso biotype that has evolved in the Montalcino area over centuries. No other grape varieties or blending is permitted. This strict requirement distinguishes Brunello from other Tuscan denominations like Chianti Classico DOCG, which allow blending with complementary varieties.
Maximum yields are set at 8,000 kg per hectare of grapes, producing no more than 56 hectoliters per hectare of wine. Brunello di Montalcino requires extensive aging: a minimum of 5 years before release, with at least 2 years spent in oak barrels and 4 months in bottle. Riserva wines must age for a minimum of 6 years before release. The minimum alcohol content is 12.5%, though wines typically achieve 13.5-14.5% naturally. The long aging period is essential for integrating the wine's powerful tannins and developing its characteristic complexity.
Brunello di Montalcino displays a deep ruby red color that evolves to garnet with extended aging. The wine offers intense and complex aromas of red cherries, blackberries, plums, violets, and herbs, developing notes of leather, tobacco, earth, and spices with maturity. On the palate, Brunello is dry and full-bodied with powerful but refined tannins, bright acidity, and remarkable structure. The flavor profile shows concentrated dark fruit, dried herbs, balsamic notes, and mineral undertones, with an exceptionally long finish. Well-aged Brunello develops ethereal qualities and can cellar for decades.
The Montalcino territory benefits from a particularly warm and dry climate influenced by its proximity to the Tyrrhenian Sea to the west and Mount Amiata to the south. The area receives less rainfall than northern Tuscany, and the volcanic influence from Mount Amiata contributes to the complexity of the soils. Vineyards feature diverse soil types including galestro (crumbly marl), clay, sandy clay, and volcanic deposits. This geological diversity, combined with varied exposures and elevations, creates distinct terroir expressions across the denomination.
Brunello di Montalcino DOCG regulations establish rigorous quality standards including mandatory vineyard registration and annual production reporting. All wines must undergo chemical analysis and evaluation by an official tasting commission before receiving approval and the distinctive numbered neck label. The denomination also includes Rosso di Montalcino DOC, a younger wine made from the same Sangiovese grapes and vineyards but with shorter aging requirements, allowing producers flexibility in vintage selection and providing more approachable wines. Since 2013, regulations have been updated to allow larger oak barrels and earlier release dates while maintaining quality standards.