Brunello di Montalcino

Wine Style:
This is a full-bodied classic, aged Red with a good perfumed nose of intensity and fragrance.

Flavors:

Origin:
Montalcino in Tuscany, Italy

Found:
Italy only

Until the mid-1800s, the red wines of Montalcino were produced primarily from the traditional Tuscan Sangiovese variety. In 1842, the name “Brunello” was first mentioned by the priest Vincenzo Chiarini, supposedly in reference to the local version of the Sangiovese grape, called Brunello or Prugnolo for the exceptionally deep, black-purple color of its berries.

At the time, problems of vinification and conservation besetting the area’s producers led a pharmacist from Pienza, Clemente Santi, to research a means of solving them.

Encouraging progress resulted in his establishing the family estate of Il Greppo. His grandsons continued his work, and in 1870 succeeded in cloning from the estate’s vines the sub-variety of Sangiovese Grosso now known as Brunello.

The vines yielded fruit capable of producing an unblended wine of power and longevity distinct from any other clonal variation of Sangiovese. Plantings of this variant constitute only slightly over one percent of all Sangiovese vineyards.

The vine exhibits medium-sized, pale green leaves with three to five lobes. The clusters are of medium size, compact, pyramidal and winged. The berries are fairly large and ellipsoidal, with smooth, deep violet, dusty skin.

Brunello di Montalcino is characterized by an amalgam of concentration and exceptional tannic structure allied to great elegance. The black fruit flavors are marked by notes of leather upheld by a firm acidity.

Further Reading:
See also Sangiovese.
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