Tuscany
&
Wine
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web-site on wine in Tuscany -
Associazione del Vino Toscano
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Morellino di Scansano
Some historical facts:
In the 19th century the name Brunello didn't refer to a wine, but to the
grape grown around Montalcino. In fact the Sangiovese Grosso is still called
Brunello by the locals. Brunello translates "the little brown one" so named
for the brown hue of its skin.
The first vintage of Brunello di Montalcino dates back to 1863, produced by
Ferruccio Biondi-Santi (the exceptional vintage 1888 has survived until
today and is, of course, conserved by the Biondi-Santi family). The wine
slowly made a name for itself, especially because of its longevity. The
other wine producers in Montalcino were perplexed with the Biondi-Santi wine
(at the time wine was made for drinking young), but one by one did they
catch on to producing the Brunello di Montalcino and they now count more
than 200 bottlers.
Brunello di Montalcino has become so famous that it
has found its way to some of the world's most imposing tables. Nevertheless,
it should not be forgotten that Brunello di Montalcino was virtually unknown
outside its production area or beyond a limited circle of connoisseurs until
around the mid-1960's.
It gained more and more in reputation during the succeeding decade until it
became, perhaps the most esteemed of Italian quality wines.
Area of Production:
Province
of Siena (The communal territory of Montalcino)
Wines:
Brunello di Montalcino Docg
Brunello di Montalcino Riserva Docg
The
Production Code:
The Docg recognition was only given to Brunello di Montalcino in 1980. It
was later (1998) modified to become less rigorous regarding the long aging
in oak (as French oak barriques is also allowed for the aging).
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Grape variety: 100% Sangiovese Grosso
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Maximum yield of grapes: 80 quintals per hectare
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Yield of wine from grapes: 68%
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Production per vine is limited to 2,7 kilos
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Obligatory minimum ageing in wood: 2 years in oak casks (of any size and origin)
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Obligatory minimum ageing in bottles: 4 months
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Minimum natural alcohol grade in the grapes: 12% by volume (in the case "vigna" is indicated on the label: 12,5% by volume)
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In addition to vinification, all operations involving the preservation and bottling of the wine as well as its fining in the bottle must be carried out within the production zone.
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Before bottling, the wine "certified to become Brunello di Montalcino Docg" has to undergo chemical exams and approval by a tasting (See General Characteristics).
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Available for sale: January on the 5th year after the harvest year (6th year for the Riserva)
General Characteristics
that Brunello di Montalcino must
meet:
- Color: intense ruby red, tending to garnet with ageing
- Odor: characteristic and intense perfume
- Flavor: dry, warm, a bit tannic, robust and harmonic
- Minimum total acidity: 5g/lt
- Minimum net dry extracts: 24 g/lt
Service
of a Brunello di Montalcino
Brunello di Montalcino should be served in crystal glasses, balloon shaped, in
order to capture the complex and harmonious bouquet.
The wine should be served to a temperature of about 18-20 degrees Centigrade.
For a wine that is quite old, it is wise to decant it into a crystal decanter so
that it can breathe and be savored in complete purity.
Food combinations with Brunello di Montalcino
The elegance and harmonic body of the wine permit its combination with many
complex and complicated dishes such as red meat, feathered and furry game also
accompanied by mushrooms or truffles. Brunello, in addition, is excellent with
cheeses: aged tomes, parmesan, Tuscan pecorino. It also makes an excellent
combination with meat dishes of international cuisine or with complicated
sauces.
Life-span
In general terms, the life-span of
a
Brunello di Montalcino is as follows:
6 yrs after harvest date: a bit young - hold a couple of yrs.
6-15 yrs after harvest: the wine will reach its best around 10-12 yrs after
harvest.
15-25 yrs: the wine will start to decline, the fruitiness disappears, the color
changes to an orange red, so drink!