Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino located about 120 km south of Florence in the Tuscany wine region. Brunello, roughly translated as "small dark one" in the local dialect,[1] is the unofficial name of the clone of Sangiovese (also known as Sangioverosso[2]) grown in the Montalcino region. In 1980, the 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.

The Brunello di Montalcino is one of Italy's most important and prestigious wines The grapes are grown within the hillsides of the township of Montalcino (Siena). Grapes: 100% Sangiovese Grosso. Vinification: medium-length steeping on the skins, with temperature-controlled fermentation. Finishing: three years in Slovenian oak barrels, followed by a bottle aging period of at least six months in temperature controlled cellars. Color: intense ruby red, with pale pomegranate highlights. Bouquet: decisive, fine, broad and lingering with hints of vanilla, cherry, raspberry, and licorice. Flavor: dry, warm, smooth, well textured and lingering on the palate. Alcohol: 13.50% by volume. Serving temperature: 18-20°C, 64-68°F, in a decanter. Gastronomy: great wine with roasts, grilled meats, wild game, and elaborate dishes, as well as rare T-bone steaks. It can also be served alone, as a "reflection" wine.

Brunello is a wine that is made with the Brunello clone of the sangiovese grape a classic grape of Italy Brunello wines are aged in oak and often need to age for a while to release those tannins. There are three types of brunello wines: Rosso di Montalcino Brunello di Montalcino Brunello di Montalcino Riserva

History and Landscape of Brunello di Montalcino   Brunello di Montalcino is the ultimate enological expression of an area which has long boasted a great wine tradition. Highly appreciated for centuries, the wine production methods long remained faithful to the established canon of Tuscan tradition. Only towards the end of the last century the first experiments were made to further enhance the quality of a raw material and an environment which were decidedly distinctive. As a wine, Brunello was created around mid 1800 by a group of local winemakers; the clonal selection of Sangiovese grapes resulted in a high quality wine with great ageing potential. It is, however, in the last twenty years, coinciding with the DOCG classification (obtained in 1980, the first Italian wine to receive this denomination) that its production has seen a distinct and widespread quality evolution. Since then, the name has acquired ever increasing renown throughout the world.    Area of Production of Brunello di Montalcino   Brunello di Montalcino is produced exclusively within the boundaries of the region known as Montalcino, in soils of varied origin, with the exception of low?lying valley areas.    The Grapes Brunello di Montalcino   Brunello di Montalcino is produced using only grapes of the Sangiovese vine, which is known in Montalcino as "Brunello". The vines are trained using predominantly the horizontal cordon spur, which gives a low yield per hectare (maximum 80 quintals =17,636 lbs.). Brunello di Montalcino cannot be put on sale prior to the 1st of January of the year marking the end of a five?year ageing period (six years for the Riserva quality), which is calculated starting from the harvest year. The wine must also undergo a minimum two?year finish?ageing in oak casks, and six months in bottle. The wine must be made, preserved, aged and bottled exclusively in the Montalcino region.     Organoleptic Characteristics  of  Brunello di Montalcino   Brunello di Montalcino is characterised by a deep ruby red colour, tending towards garnet with ageing. The bouquet is characteristic and intense. The flavour is dry, warm, slightly tannic, robust, balanced and persistent. The minimum alcohol is 12.5°, but it often reaches 13.5°.     Food Matches with Brunello di Montalcino   Brunello di Montalcino is the most classic wine for serving with red meat, roasts, fowl and game; it is also an excellent accompaniment to mature cheeses such as Parmesan and Tuscan pecorino cheese. It is considered a "wine for meditation", especially the major vintages, well cellared and served at their prime. Older vintage bottles should be opened several hours before serving, or decanted, and served at around 18?20° C.

Brunello: The Nectar of Kings, Queens, and Popes

Brunello (the little dark one) is a Tuscan dialect name for a particularly fine strain of Sangiovese grown in Montalcino, south of both Chianti and Siena. In this dryer, hotter, and more Mediterrean climate of southern Tuscany, the limesone and sand soil produce a muscular grape capable of making a rich, dark, concentrated red (heavier and more tannic than Chianti). Tongue-curling tannins and firm acidity allow these wines to age, catching the eyes of wine collectors, Popes, Presidents, Kings, and Queens.

It is the combination of this specific clone, the agreeable climate, the low yield guidelines set by the Consorzio (the regional governing body, and the long aging requirements (four years, with at least two in oak barrels) that contribute to great Brunello.

As an elite wine, Brunello deserves special attention while aging and when poured. Like all great aged wines, it is often a bit hard and unsociable in its youth. However, Brunello becomes refined and harmonious with time, taking on a velvety texture. Those with the discipline to restrain themselves from uncorking these wines too early are advised to keep their bottles in the cellar - away from light, humidity, and extraneous smells. Sudden changes in temperature must also be avoided, and bottles should not be moved or shaken. When removing the bottle from storage, take care not to shake the bottle as sediment will have collected on its bottom side. Stand the bottle upright for one or two days in a cool place before decanting and serving.

Understanding Montalcino

The ancient walled city of Montalcino, whose name means "the mountain of the holm-oaks," has a rich history that includes struggles against the Florentines and the Spanish empire. This circular territory, delimited by the Orcia, Asso, and Ombrone valleys, has a diameter of 16 kilometers and a surface area of 24,362 hectares. As you will learn below, there is no finer residence to extract complexity from the Sangiovese grape. Click for a detailed map (please allow a moment for the PDF file to open).

While vineyards are believed to have graced the rolling hills of Montalcino as early as the 10th century, the history of Brunello di Montalcino is relatively short by Italian wine standards. Many of the estates in the region trace their lineage back several centuries, but Brunello is just 150 years old. Up until the 1500's the wine of the region was a sweet white from the Muscat grape labelled Moscadello di Montalcino and was followed by wines made from the traditional Tuscan varietals Sangiovese, Canaiolo, Trebbiano, and Malvasia. The birth of Brunello dates to the mid-1800's when Clemente Santi took an isolated Sangiovese clone and planted the vines on what would become the legendary family estate, Il Greppo.

With its growth, Brunello became recognized as the ultimate expression of the Sangiovese grape in that it combines power, concentration, complexity, and personality that few Chiantis or Vino Nobile di Montepulcianos can match. However, it is not the clone itself that is responsible for this. Among the contributing factors are soil composition, climatic conditions, altitudes, and ageing requirements set by the DOCG. In the Montalcino zone the soil will generally contain more sand and limestone than soils farther north in the region of Chianti.

The climate is another decisive factor, as there is a significant shift from the damper, cooler, continental climate of Chianti Classico to a more dry, heat-infused Mediterranean environment that is cooled by air currents formed by the Montalcino hills and shelter provided by Tuscany's highest peak, Mount Amiata. It is these influences that enhance the muscularity of the Sangiovese grape, in turn providing the characteristic rich, dark, concentrated character of Brunello. The longevity of wines from this area was tested by Clemente's grandson Ferruccio Biondi-Santi when he laid down significant quantities of the 1888 and 1891 vintages. These have proven their endurance through countless tastings, even one hundred years after their bottling. While the Santi family had this early vision, it wasn't until the 1960's that Brunello began to show its grandeur thanks to the early efforts of the Costanti estate and Giovanni Colombini of Fattoria dei Barbi, among others.

The Montalcino production zone can be broken down into a range of subzones. Within each there are variations in altitude, soil composition, and weather patterns. In fact, the Consorzio lists more than 24 distinct microclimates in the area. In addition to this range of elements there is an array of styles from each producer that make it difficult to examine terroir in a side-by-side comparison. Use this map and the introductory six pack below as a guide to Brunello. Contact an IWM Portfolio Manager for more specifics.

Brunello di Montalcino in the Kitchen: What should tourists venturing up the hills of Montalcino, intent on tasting Brunello and other local wines, expect to taste from the kitchen? Above all, dishes made in the Tuscan tradition. Next to the canapés of chopped liver and spleen or mushrooms appear finocchiata (a salame containing fennel seeds), dried pork and wild-boar sausages, raw ham, and salame. These antipasti pair well with Rosso di Montalcino and other, lighter wines from the area. Roast meats, salmi (a rich wine sauce, usually with game), and cheeses also pair well with the wines of Montalcino. Of course, Brunello is wonderful all by itself.

70 vintages found for brunello, select one from the list powered by http://www.wine-searcher.com/find/brunello 

Brunello di Montalcino

Montalcino

Brunello di Montalcino (brew NEL lo de mon tal CHEE no) is a red Italian wine produced in the vineyards surrounding the town of Montalcino located about 70 miles (110 km) southwest of Florence in the Tuscany wine region. Brunello, roughly translated as "nice dark one" in the local dialect, [1] is the unofficial name of the clone of Sangiovese (also known as Sangiovese Grosso [2] ) grown in the Montalcino region. In 1980, the Brunello di Montalcino was awarded the first Denominazione di Origine Controllata e Garantita (DOCG) designation and today is one of the Italy's best-known and most expensive wines. [3]

History

Sangiovese grapes in Montalcino.

One of the first records of "Brunello" was a red wine that was made in the Montalcino area in the early 14th century. In 1831, marchese Cosimo Ridolfi (who was later appointed Prime Minister of Tuscany by the Grand Duke Leopold II) praised the merits of the red wines of Montalcino above all others in Tuscany. In 1865, an agricultural fair in Montalcino noted that the prize winning wine of the event was a "select red wine" known as a Brunello. [2] In the mid 1800s, a local farmer named Clemente Santi isolated certain plantings of Sangiovese vines in order to produce a 100% varietal wine that could be aged for a considerable period of time. [3] In 1888, his grandson Ferruccio Biondi-Santi-a veteran soldier who fought under Giuseppe Garibaldi during the Risorgimento-released the first "modern version" of Brunello di Montalcino that was aged for over a decade in large wood barrels. [4] [5] [1]

By the end of World War II, Brunello di Montalcino had developed a reputation as one of Italy's rarest wines. The only commercial producer recorded in government documents was the Biondi-Santi firm who had declared only four vintages up to that point-1888, 1891, 1925 and 1945. The high price and prestige of these wines soon encouraged other producers to emulate Biondi-Santi success. By the 1960s there were 11 producers making Brunello-a figure that would more than doubled to 25 by 1970 and again to 53 by 1980. In 1968, the region was granted Denominazione di Origine Controllata (DOC) status. Under the influence of Biondi-Santi, DOC regulations specified that Brunello di Montalcino was to be 100% Sangiovese. In years prior, many Brunello producers were blending Cabernet Sauvignon, Merlot and other grape varieties. [2] In 1980, the Montalcino region was the first Italian wine region to be awarded Denominazione di Origine Controllata e Garantita (DOCG) designation. By the turn of the 21st century, there were nearly 200 producers of Brunello di Montalcino, mostly small farmers and family estates, producing nearly 330,000 cases a year. [3]

Climate and geography

Brunello vines in Montalcino.

Montalcino has one of the warmest and driest climates in Tuscany with the grapes in the area ripening up to a week earlier than in nearby Vino Nobile di Montepulciano and Chianti Classico. It is the most arid Tuscan DOCG, receiving an average annual rainfall of around 28 inches (700 mm)-in contrast to the Chianti region which receives an average of 35 inches (900 mm). [2] The northern slopes receive fewer hours of sunlight and are generally cooler than the southern slopes. Vineyards planted on the northern slopes ripen more slowly and tend to produce wines that are racier and more aromatic. Vineyards on the southern and western slopes receive more intense exposure to sunlight and more maritime winds which produces wines with more power and complexity. The top producers in the area have vineyards on both slopes, and make use of a blend of both styles. [6]

The town of Montalcino is a small medieval village located about 1,850 feet (564 m) above sea level in the province of Siena. The wine district is centered to the northeast of the village in densely wooden and hilly terrain. Monte Amiata, the highest peak in Tuscany, provides a sheltering influence from the southeast and tempers the region's climate and rainfall. [3] Compared to the nearly 41,000 acres (16,592 ha) of planted land in Chianti, Montalcino is a relatively small wine region with around 3,000 acres (1,214 ha) planted. Vineyards in Montalcino are planted are varied soils-including limestone, clay, schist, volcanic soil and a crumbly marl known as galestro-at altitudes ranging from 490ft (149 m) to 1,640 feet (500 m). This diversity in terroir contributes to the vast range in quality and potential complexity of Brunello di Montalcino. [1]

Winemaking and regulations

The DOCG seal on a bottle of Brunello di Montalcino.

Brunello di Montalcino is made 100% from Sangiovese. Traditionally, the wine goes through an extended maceration period where color and flavor are extracted from the skins. Following fermentation the wine is than aged in oak. [5] Traditionally, the wines are aged 3 years or more "in botte"-large Slovenian 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 and add a certain fruitiness to the wine. There is a middle ground where the wine is aged in small barrique for a short time and then spends a longer sojourn in the traditional botte. [3]

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. [6] Winemakers who intentionally stray from these rules and regulations can possibly receive a conviction of commercial fraud accompanied by an imprisonment sentence of up to six years.

Montalcino town
Charming town in chianti rises in the heart of southern Tuscany. In the Middle Age the territory of Montalcino was divided between four ecclesiastical areas: Arezzo, Chiusi, Grosseto and Siena. This subdivision mirrored that of the antiquity, in fact here met the territories of the important Etruscan 'Lucumonies of' Arezzo, Chiusi, Roselle (Grosseto) and perhaps also of Volterra. Many recoveries of this time are today preserved in the Archaeological museum of Montalcino. 
The medieval history of this area is full of innumerable black holes, that's why the whole written documentation was preserved in the destroyed archives of the abbey of S.Antimo, from which the castle depended. Also the fact that the Francigena Road passed at east of the town, near the settlement of Torrenieri, didn't helped us to retrieve historical notices preceeding the second half of 12th century. 
One of the town walls gates connected with the castle at the level of the S.Giovanni tower. 
The history that we know starts from the end of the 12th century, with the free town of Montalcino allied with Siena during the war of the 1176, lost, against Florence. 

Montalcino offered resistence to the expansionists aims of Siena and the alliance was broken, consequently in the mid-13th century the castle was destroyed by the senese army, momentarily in peace with that Florentine (busy to eliminate the analogous obstacle constituted by Semifonte). The renewal of hostilities with Florence prevented the Senesi to complete the conquest of Montalcino but the castle remained under the protectorate of the Church and the Commune of Siena. After a rebellion attempt to conquer again its autonomy, in 1232 the castle was reoccupied and forced to a new alliance with Siena. After another insurrection in the 1252 the castle was conquered again by the Senesi but immediately lost due to the intervention in its help of Florence and Grosseto. To Montaperti battle Montalcino lined up with Florence against Siena and the victory of this last didn't do anything else than bring the city to a new loss of autonomy. In 1269 Siena was again defeat at Colle Valdelsa and Montalcino was freed again. Only after half the 14th century the castle returned under the control of Siena. In this period the fortifications were reconstructed to better control the city center.

BEST WEBSITES ABOUT BRUNELLO DI MONTALCINO WINE

http://en.wikipedia.org/wiki/Brunello_di_Montalcino

Consorzio dei vino Brunello di Montalcino 53024 Montalcino(SI) Via Costa del Municipio, 1 Tel. 39-0577848246 Fax 39-0577849425

Consorzio del Vino Brunello di Montalcino http://www.consorziobrunellodimontalcino.it/

http://www.agraria.org/vini/brunellodimontalcino.htm

http://www.welcometuscany.it/tuscany/chianti/montalcino.htm

http://en.wikipedia.org/wiki/Montalcino

http://www.tripadvisor.it/Tourism-g635634-Montalcino_Tuscany-Vacations.html

Brunello di Montalcino D.O.C.G. Address: Poderina - 53020 Castelnuovo dell'Abate - Montalcino (SI)