brunello di montalcino
Brunello di Montalcino is Tuscany's most famous DOCG (along with Chianti) and the region's boldest expression of Sangiovese. Brunello is the local name for the Sangiovese Grosso clone from which Brunello di Montalcino should be made in purezza (100%).
Compared to the nearly 41,000 acres (17,000 ha) of planted land in Chianti, Montalcino is a relatively small wine region with around 3,000 acres (1,200 ha) planted. Vineyards in Montalcino are planted in varied soils-including limestone, clay, schist, volcanic soil and a crumbly marl known as galestro-at altitudes ranging from 149 m to 500 m. This diversity in terroir contributes to the vast range in quality and potential complexity of Brunello di Montalcino
While Brunello di Montalcino's climate is mildly Mediterranean thanks its proximity to the sea only 20 miles away, the elevation of the vineyards provides an important diurnal temperature variation (hot days, cool nights). This benefits the grapes by maintaining acidity levels and extending their ripening time. The howling `tramontana' wind can also play an important role in drying and concentrating the fruit.
In 1980, Brunello di Montalcino was awarded the first Denominazione di Origine Controllata e Garantita (DOCG) designation and today is one of Italy's best-known and most expensive wines.
Traditionally, the wines are aged 3 years or more "in botte"-large Slavonian oak casks that impart little oak flavor and generally produce more austere wines. Some winemakers will use small French barrique which impart a more pronounced vanilla oak flavor.
Most producers will separate their production between a normale and riserva bottling. The normale bottles are released on the market 50 months after harvest and the riserva are released a year afterward. The current aging requirements were established in 1998 and dictate that Brunellos are to be aged in oak for 2 years and at least 4 months in a bottle before release
The Sangiovese grape is the most widely planted grape in the Montalcino region and is the only permitted grape in the Brunello di Montalcino DOCG. The particular clones of Sangiovese are unique to the Montalcino region and have developed in adaption to that area's specific terroir. The altitude and climate of the Montalcino region has provided an area where Sangiovese ripens more fully and consistently than anywhere else in Tuscany. These factors contribute to the body, color, extract and tannins commonly associated with Brunello di Montalcino.
Brunello di Montalcino are known for their ability to age with well made examples from exceptional vintages often showcasing development for several decades. Master of Wine Mary Ewing-Mulligan notes that most Brunellos often need at least 10 years before they shed their youthfulness and start to harmonize their flavors
Compared to the nearly 41,000 acres (17,000 ha) of planted land in Chianti, Montalcino is a relatively small wine region with around 3,000 acres (1,200 ha) planted. Vineyards in Montalcino are planted in varied soils-including limestone, clay, schist, volcanic soil and a crumbly marl known as galestro-at altitudes ranging from 149 m to 500 m. This diversity in terroir contributes to the vast range in quality and potential complexity of Brunello di Montalcino
While Brunello di Montalcino's climate is mildly Mediterranean thanks its proximity to the sea only 20 miles away, the elevation of the vineyards provides an important diurnal temperature variation (hot days, cool nights). This benefits the grapes by maintaining acidity levels and extending their ripening time. The howling `tramontana' wind can also play an important role in drying and concentrating the fruit.
In 1980, Brunello di Montalcino was awarded the first Denominazione di Origine Controllata e Garantita (DOCG) designation and today is one of Italy's best-known and most expensive wines.
Traditionally, the wines are aged 3 years or more "in botte"-large Slavonian oak casks that impart little oak flavor and generally produce more austere wines. Some winemakers will use small French barrique which impart a more pronounced vanilla oak flavor.
Most producers will separate their production between a normale and riserva bottling. The normale bottles are released on the market 50 months after harvest and the riserva are released a year afterward. The current aging requirements were established in 1998 and dictate that Brunellos are to be aged in oak for 2 years and at least 4 months in a bottle before release
The Sangiovese grape is the most widely planted grape in the Montalcino region and is the only permitted grape in the Brunello di Montalcino DOCG. The particular clones of Sangiovese are unique to the Montalcino region and have developed in adaption to that area's specific terroir. The altitude and climate of the Montalcino region has provided an area where Sangiovese ripens more fully and consistently than anywhere else in Tuscany. These factors contribute to the body, color, extract and tannins commonly associated with Brunello di Montalcino.
Brunello di Montalcino are known for their ability to age with well made examples from exceptional vintages often showcasing development for several decades. Master of Wine Mary Ewing-Mulligan notes that most Brunellos often need at least 10 years before they shed their youthfulness and start to harmonize their flavors
