Brunello di Montalcino is made with 100% Sangiovese grape, under Italy's highest DOCG classification. It uses a local Tuscan type of Sangiovese known as Sangiovese Grosso, or Prugnolo Gentile, noted for its thicker-skinned berries.
Those grapes give Brunello di Montalcino exceptionally bold fruit flavors, high tannin and good acidity, but it's the tannins and acidity that extend the life of this beautiful wine, letting it reach perfection a decade or more later. It's worth the wait, and one of those wines to try at least once in your life.
In the glass
Tasting notes
Long aging in cask is one of Brunello's strengths: the minimum aging is 2 years, but the wine can only reach the market after January 1st of the year following the end of five years, counted from the vintage; the requirement rises to six years for the Riserva type, a longer period than any other Italian wine. On the palate, Brunello di Montalcino gives earthy notes of espresso and tilled soil, with mouth-gripping tannins. It's a bold wine, and the high acidity leaves a tart, astringent note, which is why most reviews suggest a drink-by window several years after release.
With time, the wine softens and becomes more ravishing than ever. Past 10 years of age, Brunello di Montalcino trades its fresh fruit flavors for sweeter notes of dried figs, candied cherries, hazelnuts and sun-baked leather. The tannins turn chocolatey and the acidity turns succulent.
Brunello di Montalcino has a peculiar color, ruby red tending to garnet, a trait of the Sangiovese grape. The perfume is very complex, mixing spicy notes with fruity and floral ones: mushrooms, undergrowth, cooked plum, cherries, violet, licorice, cinnamon.
On the palate it is soft, warm and persistent, with a strong initial impact that softens the longer it stays in the glass — a wine that evolves, changing if drunk hours or even days later. It pairs well with red meats and game such as hare or wild boar, mushroom and truffle dishes, well-aged cheeses, and it can also be drunk as a meditation wine.
Beyond the bottle
Wine facts
There's more to Montalcino wines than just Brunello. Rosso di Montalcino is an outstanding alternative made from the same grape; the Consorzio's strict regulations also mean several would-be Brunello wines are declassified to Rosso level instead.
Much of the style and quality of Montalcino wines depends on the altitude where the grapes grow. Montalcino sits atop a hilly area, with vineyards ranging from about 1640 ft (500m) down to 490 ft (150m). Toward the base of the Montalcino hills along the Orcia river (Val d'Orcia), thicker clay deposits produce wines with bolder color, tannin and more intense black fruit, which tend to do well with modern oaking. The higher vineyards have shallower, rockier soils of shale (called galestro) and clay, producing lighter-bodied wines with more red fruit and floral aromatics, which do well with more traditional aging.
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Discover Brunello di MontalcinoFAQ
What grape is used to make Brunello di Montalcino?
Brunello di Montalcino is made with 100% Sangiovese grape. It specifically uses a local Tuscan type of Sangiovese known as Sangiovese Grosso, or Prugnolo Gentile.
How long must Brunello di Montalcino age before it can be sold?
The minimum aging is 2 years, but the wine can only reach the market after January 1st of the year following the end of five years, counted from the vintage. The requirement rises to six years for the Riserva type.
What does Brunello di Montalcino taste like when it is young?
On the palate, Brunello di Montalcino gives earthy notes of espresso and tilled soil, with mouth-gripping tannins. It is a bold wine, and the high acidity leaves a tart, astringent note.
What food pairs well with Brunello di Montalcino?
It pairs well with red meats and game such as hare or wild boar, mushroom and truffle dishes, and well-aged cheeses. It can also be drunk as a meditation wine.
How does the altitude of the vineyard affect the wine's style?
The higher vineyards have shallower, rockier soils and produce lighter-bodied wines with more red fruit and floral aromatics. Toward the base of the Montalcino hills, thicker clay deposits produce wines with bolder color, tannin, and more intense black fruit.
