Brunello di Montalcino is one of Italy's most prestigious winemaking territories within the borders of Tuscany. According to the diciplinare di produzione, wine labeled as Brunello di Montalcino must made from 100% Sangiovese from vineyards planted on hills with good exposure at 600 meters above sea level or lower. The wine must be aged for at least four years, two of which must be spent in oak. Then, it must spend at least 4 months in the bottle prior to its release. Brunellos are always full-bodied, silky and slightly tannic. You should drink this wine with red meats or aged cheese and special guests!
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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 then aged in oak.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. 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.
Sangiovese Grosso Grapes
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
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