Brunello di Montalcino

Brunello di Montalcino

Brunello di Montalcino Region

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, It is the unofficial name of the clone of Sangiovese (also known as Sangiovese Grosso) 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. he 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.

Brunello di Montalcino Taste & Body

These factors contribute to the body, color, extract and tannins commonly associated with Brunello di Montalcino In contrast to Chianti, the other famous Sangiovese based wine of Tuscany, Brunello di Montalcinos have a more fleshy texture with common aromas and flavors of blackberry, black cherry, black raspberry, chocolate, leather and violets. Tthe wine pairs well with food, especially grilled meat and game.

Brunello – The Choice of Americans

A large portion of Brunello sold in the United States is purchased in restaurants. The wine has become particularly popular in America with nearly 1 out of every 3 bottles of Brunello di Montalcino being sold in the US. Brunello di Montalcino are Italian wines known for their ability to age with well made examples from exceptional vintages often showcasing development for several decades.

Brunello di Montalcino Winemaking

Most Brunello di Montalcino vintages need at least 10 years before they shed their youthfulness and start to harmonize their flavors. 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 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 bottle. Most producers will separate their production of these Italian wines 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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  1. Brunello di Montalcino 2011, DOCG, Tenuta Friggiali - 90 Points James Suckling - 37 Bottles Available

    Brunello di Montalcino 2011, DOCG, Tenuta Friggiali - 90 Points James Suckling - 37 Bottles Available

    Reg. Price: $55.00

    Now: $45.00

    James Suckling Tenuta Friggiali Brunello di Montalcino Tasting Note Score 90 Aromatic with dried strawberries, cedar, flowers and dried earth. Hints of raisins. Full body, firm tannins and a firm, savory finish. Iron-like and lean. Drink or hold. Learn More
  2. Brunello di Montalcino 2012, DOCG, Tenuta Friggiali - 92 Points James Suckling

    Brunello di Montalcino 2012, DOCG, Tenuta Friggiali - 92 Points James Suckling

    $55.00

    Score 92 A soft and velvety red with plum and walnut character. Hints of dark tea, too. Full body, velvety tannins and a long and flavorful finish. Drink or hold. Publish Date: Thursday, December 1, 2016 Learn More
  3. Brunello di Montalcino 2012, Pietranera Magnum, 94 Points JS

    Brunello di Montalcino 2012, Pietranera Magnum, 94 Points JS

    $125.00

    Pietranrea means Black Rocks. The vineyard was named Pietranera because small black rocks cover the vimeyards Learn More
  4. Brunello di Montalcino, 2011 DOCG Pietranera , 90 Pts By WineSpectator, 91 Pts JS

    Brunello di Montalcino, 2011 DOCG Pietranera , 90 Pts By WineSpectator, 91 Pts JS

    Reg. Price: $45.00

    Now: $36.00

    WineSpectator Rating 90 WineSpectator Price /Release Price $45.00 Learn More
  5. Brunello di Montalcino, 2012  Donna Olga, 94 Points JS

    Brunello di Montalcino, 2012 Donna Olga, 94 Points JS

    $75.00

    In the heart and land of Montalcino was born Brunello di Montalcino Donna Olga. Donna Olga is taken from the name of Olga Peluso Centolani, a passionate woman of wine and a wine grower who has for years been involved with the production of wine. The estate, a little nature’s work of art, consists of 11 hectares, but only 4 of them are cultivated by Donna Olga with selected clones of Sangiovese Brunello and a density of more than 6.500 plants per hectare. Her love for the Tuscan countryside and nature with its cycle of seasons, its fruits, its mysteries, brings every year a production of 20.000 bottles of Brunello di Montalcino. Each one is an extraordinary combination of power and elegance, style and structure, harmony and longevity, and assures to all its estimators the unforgettable sensorial experience that only the Greatest Wines can give. Learn More
  6. Brunello di Montalcino, 2012 DOCG Pietranera , 94 Pts James Suckling

    Brunello di Montalcino, 2012 DOCG Pietranera , 94 Pts James Suckling

    Reg. Price: $55.00

    Now: $44.00

    James Suckling Pietranera Brunello di Montalcino 2012 Country Italy Region Tuscany Vintage 2012 Score 94 Beautiful aromas of plums and chocolate powder. Medium to full body, silky and fine tannins. Tight and structured. Very pretty and long. This will improve beautifully with age. Publish Date: Thursday, December 1, 2016 Learn More

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