Mmm...Brunello di Montalcino! If you haven't heard about this Tuscan red wine you're in
for a treat. It is among the most revered, the most sought-after wines in Italy.
Over the next five minutes we are going to learn all about the region of Montalcino,
how the famous Brunello di Montalcino wines are made and what they taste like.
Montalcino is a commune or municipality in southern Tuscany about 40 km south of
Siena and 50 km inland from the Tyrrhenian Sea. The vineyards are planted on a hillside and
its surrounding areas. Perched on the top of this hill is the
medieval, fortified city of Montalcino. The grape planted here is Sangiovese, which is
referred to locally as Brunello. Sangiovese is the most widely planted red grape in italy
and especially thrives in the Tuscan sunshine. It's a grape variety with a lot of genetic
mutations (otherwise known as clones). The clone or family of clones that
is most planted in the Brunello region is called Sangiovese Grosso.
The climate in Montalcino is Mediterranean, which means that it's hot and dry
during the growing season with mild winters. Vineyards planted mid-slope to the top of
the hill are slightly cooler due to their higher altitude. They also have regular breezes
flowing through them and there is a significant difference in temperature from day to night time.
This allows the grapes to ripen slowly and evenly while maintaining bright tangy acidity.
The vineyard soils are incredibly diverse here. Many millions of years ago most of Italy
was underwater and Tuscany was essentially a shallow sea. Over the
course of multiple geological eras the waters receded and returned several times.
This left massive marine deposits and caused huge landslides causing the soils to be
redistributed all around the hill. This, plus volcanic activity from the now extinct
Mount Amiata to the south equates to a huge range of soils. In fact, one producer said
that they found 29 different soil types in one of their vineyards.
All this to say that Montalcino is a unique and highly prized terroir. The Brunello
di Montalcino wines are classified DOCG which is the highest tier classification in Italian wine.
It means that the origin is controlled and guaranteed. Brunello di Montalcino wines are
made from 100% Sangiovese. No other grapes are permitted. They have aromas and flavors of
fresh red and dark fruit, dried herbs, balsamic notes, and sometimes licorice or spice as well.
On the palate they are quite full bodied with really vibrant acidity and firm tannins.
For this reason the wines are aged for long periods of time in oak casks
and in bottles before release. This process softens the tannins, tempers the acidity,
and makes the wines far more harmonious. Brunello di Montalcino wines
are released five years after the harvest and the even more premium tier, Riserva is released
six years after harvest. They have excellent aging potential even after their release.
They are well worth cellaring for 10 years or more depending on the vintage.
Due to their bold structure they pair best with hearty, savoury dishes. The very best vintages
in the last 25 years or so are the: 1997, 1999, 2001, 2004, 2010, 2012, 2015,
and the 2016 is highly anticipated! For those that like an earlier drinking wine style
Montalcino's answer is Rosso di Montalcino. These wines are aged for just
one year before release. These "baby Brunellos" have similar, less complex flavours.
They're lighter in body and have softer tannins. They make a great everyday alternative
to the more premium Brunello wines. So, there you have it, the quick sip
on Brunello di Montalcino wines. I could go on and on but why don't you discover them yourself
by sampling a few. This is a pretty stellar lineup to get you started. I will list all of the
winery names down in the description so that you can give them a try. I'd
love to hear what wine you chose so feel free to send me a comment.
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never miss an episode. And until next time, salute!