Region: Toscana/Tuscany
Quality Level in EU/Italian Wine Law: Brunello di Montalcino DOCG; Rosso di Montalcino DOC
Established: Established as DOC in 1966 and elevated to DOCG in 1980
Primary Grape Varieties: 100% Sangiovese produced under the grape name of Brunello, a variant of Sangiovese grown in and around Montalcino.
Pairs with: Brunello stands up to heavy meals and sharp cheeses. Aged asiago, guoda and pecorino as well as Parmeggiano pair well. Gamey meats and game birds as well as lamb compliment the wine. Braised, stewed to roasted meats, grilled steak are legendary pairings.
Rosso pairs with pizza, pasta, mushrooms, risotto, sausage, roast chicken, and hot dogs.
Characteristics: Brunello, Brunello Riserva and Rosso wines are all 100% Sangiovese with varying aging requirements. Rosso faces a minimum of 10% with no wood requirement. Brunello ages 4 years with 2 in wood and 5 years with 2 in wood and 6 months in bottle for Riserva.
Compared to other Sangiovese wines, Brunello offers a fleshy texture with primary flavors of blackberry, black cherry, black raspberry, chocolate, leather and violets. Brunello wines usually have medium-to-high tannins, high acidity, high alcohol and a medium body. Brunello exhibits an excellent aging potential, with oak aging being universal for a legal minimum of 2 years in oak and 4 months in bottle. Riserva Brunellos require at least an extra year of aging, and the finest examples can be aged for a decade or more.
Price: $$$$
Serve: Room Temperature
Today, we will be discussing a DOC wine region of Italy that is connected to one of the best known DOCG regions of Italy – Rosso di Montalcino DOC. Brunello di Montalcino DOCG produces one of the most interesting and luxurious wines of Italy with its own brand of Sangiovese. The wine is made with a clone of Sangiovese that is names Brunello as it is slightly thicker skinned with a hint of brown. The brown color gives it the name of Brunello. The region produces two levels of wine that follow a quality and price hierarchy with Brunello being considered one of the finest wines in Italy and the world. Rosso di Montalcino wines are also outstanding but are produced with lower quality grapes and intended to be drunk much younger. A good Brunello may change your life.
Both wines are produced within the same geographical area. Rosso di Montalcino wines typically have lower alcohol but are still made made with 100% Brunello – Sangiovese grapes - with a minimum of 10 months of aging. A Brunello, by comparison, requires 4 years with 2 in barrel for the Brunello Rosso and another year for a Riserva.
DOC status was granted to the region in 1964 and uses the high yields to produce a wine of similar flavor but one that is far more accessible early in the life of the wine. It takes the 4-5 years for a Brunello to soften and achieve the wonderful character it can achieve. A Rosso di Montalcino allows one to drink the great flavors of Tuscany without the wait. The structure is still impressive but can be drunk young and at a much lower price.
The flavors focus on forrest fruits and vanilla with tobacco and black pepper. The wines are fuity and floral with a layer of spice and minerality. The Rosso wines are not as intense or complex as the Brunello but they pair well with the local game, meat and roasted meat foods of the area. The Rosso di Montalcino is considered to be food friendly with international foods of all types and should be considered a good wine to take to the next dinner party.
Brunello di Montalcino wines are luxury wines and grown only around the hills of Montalcino, south of the city of Siena and within the Chianti sub zone of Colli Senesi. Ferruccio Biondi-Santi was a true innovator and in the 1800s changed wine making in the area. His focus on scientific principles resulting in isolating the Brunello clone and propagating it in the region. This clone is the Brunello grape and his work established what is the DOC/G region of today.
When vinified, the wine is left in contact with the must in a way that can relax the aromas and result in the traditional characteristics of this wine. Brunello and Rosso start out in this same manner but are soon separated for the very different aging periods. The lower tannins combined with a lighter, fruitier wine, these can be found easily in the 20-30 dollar range.
Quality Level in EU/Italian Wine Law: Brunello di Montalcino DOCG; Rosso di Montalcino DOC
Established: Established as DOC in 1966 and elevated to DOCG in 1980
Primary Grape Varieties: 100% Sangiovese produced under the grape name of Brunello, a variant of Sangiovese grown in and around Montalcino.
Pairs with: Brunello stands up to heavy meals and sharp cheeses. Aged asiago, guoda and pecorino as well as Parmeggiano pair well. Gamey meats and game birds as well as lamb compliment the wine. Braised, stewed to roasted meats, grilled steak are legendary pairings.
Rosso pairs with pizza, pasta, mushrooms, risotto, sausage, roast chicken, and hot dogs.
Characteristics: Brunello, Brunello Riserva and Rosso wines are all 100% Sangiovese with varying aging requirements. Rosso faces a minimum of 10% with no wood requirement. Brunello ages 4 years with 2 in wood and 5 years with 2 in wood and 6 months in bottle for Riserva.
Compared to other Sangiovese wines, Brunello offers a fleshy texture with primary flavors of blackberry, black cherry, black raspberry, chocolate, leather and violets. Brunello wines usually have medium-to-high tannins, high acidity, high alcohol and a medium body. Brunello exhibits an excellent aging potential, with oak aging being universal for a legal minimum of 2 years in oak and 4 months in bottle. Riserva Brunellos require at least an extra year of aging, and the finest examples can be aged for a decade or more.
Price: $$$$
Serve: Room Temperature
Today, we will be discussing a DOC wine region of Italy that is connected to one of the best known DOCG regions of Italy – Rosso di Montalcino DOC. Brunello di Montalcino DOCG produces one of the most interesting and luxurious wines of Italy with its own brand of Sangiovese. The wine is made with a clone of Sangiovese that is names Brunello as it is slightly thicker skinned with a hint of brown. The brown color gives it the name of Brunello. The region produces two levels of wine that follow a quality and price hierarchy with Brunello being considered one of the finest wines in Italy and the world. Rosso di Montalcino wines are also outstanding but are produced with lower quality grapes and intended to be drunk much younger. A good Brunello may change your life.
Both wines are produced within the same geographical area. Rosso di Montalcino wines typically have lower alcohol but are still made made with 100% Brunello – Sangiovese grapes - with a minimum of 10 months of aging. A Brunello, by comparison, requires 4 years with 2 in barrel for the Brunello Rosso and another year for a Riserva.
DOC status was granted to the region in 1964 and uses the high yields to produce a wine of similar flavor but one that is far more accessible early in the life of the wine. It takes the 4-5 years for a Brunello to soften and achieve the wonderful character it can achieve. A Rosso di Montalcino allows one to drink the great flavors of Tuscany without the wait. The structure is still impressive but can be drunk young and at a much lower price.
The flavors focus on forrest fruits and vanilla with tobacco and black pepper. The wines are fuity and floral with a layer of spice and minerality. The Rosso wines are not as intense or complex as the Brunello but they pair well with the local game, meat and roasted meat foods of the area. The Rosso di Montalcino is considered to be food friendly with international foods of all types and should be considered a good wine to take to the next dinner party.
Brunello di Montalcino wines are luxury wines and grown only around the hills of Montalcino, south of the city of Siena and within the Chianti sub zone of Colli Senesi. Ferruccio Biondi-Santi was a true innovator and in the 1800s changed wine making in the area. His focus on scientific principles resulting in isolating the Brunello clone and propagating it in the region. This clone is the Brunello grape and his work established what is the DOC/G region of today.
When vinified, the wine is left in contact with the must in a way that can relax the aromas and result in the traditional characteristics of this wine. Brunello and Rosso start out in this same manner but are soon separated for the very different aging periods. The lower tannins combined with a lighter, fruitier wine, these can be found easily in the 20-30 dollar range.
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