Brunello di Montalcino Docg

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Montalcino is a centre which is particularly famous for its many historical and artistic witnesses, and above of because it is the land of noble wines. The wine production in the area in the province of Siena has always been widely appreciated, starting from the second half of the last century, thanks to the valorisation of the raw material and of the land resources which have resulted in three famous denominations: the Brunello di Montalcino DOCG, the Rosso di Montalcino DOC and the Moscadello di Montalcino DOC. The Brunello originated in the middle of the 19th century thanks to the labour of a group of wine makers who obtained a product of grand quality, with the characteristics of an aging wine. In these last years its production has registered a general qualitative evolution, followed by a constant notorious affirmation and also becoming famous in all the world. The Brunello di Montalcino is a red table wine produced exclusively from the grapes cultivated in the Sangiovese vineyards (locally and simply known as ‘Brunello').

How it is consumed

The Brunello di Montalcino is well served with structured dishes such as the mature Pecorino Toscano cheese, cold cuts and sausages, or stuffed red meat, pheasant, and wild boar in sweet and sour sauce. It is served in ballon calices at a temperature of 16 to 18°C.

How it is conserved

The regulations for a correct preservation of the Brunello di Montalcino DOCG state that the wine must be conserved horizontally on wooden shelves, in a dark space, and at a constant temperature of 10 to 15°C. It is important that the humidity is around 70-75% to avoid that the cork gets dry.

How it is produced

The wine making process foresees that the fermentation of the must be in contact with the marc which in this phase releases part of the substances it contains, such as the tannic and anthocyanin ones. The grapes are pressed and in many cases they are picked from a bunch, and then sulphated with sulphurous anhydride. At this point, in special recipient called ferments, the fermentation and maceration phases begin, which usually has a duration of 15 days. The drawing of wine from the vat follows, decanting and refining, which must at least last for two years in barrels made from oak. At the end of this period the wine is stabilised and bottled. The aging period must be at least 4 months, and for the Reserve version, at least 6 months.

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