Origin and grape variety

Brunello is produced in the hilly zone around Montalcino, where the warm, dry climate and altitudes (up to 500 m above sea level) provide perfect conditions for ripening and acid retention. The Sangiovese Grosso grape – a local clone of Sangiovese – produces fuller, more structured wines than those from Chianti or Montepulciano. No other grapes are allowed in Brunello – the wine must be 100% pure Sangiovese.

Vinification and aging

Brunello is subject to strict storage requirements:

• Brunello di Montalcino: Minimum 2 years in wooden barrels and 4 years in total before release (5 years for Riserva).
• Brunello Riserva: Released at the earliest after 6 years with a minimum of 2 years of barrel aging.

The wines are typically aged in Slavonian oak, but modern producers also use French barriques. The result is wines with depth, tertiary aromas and a firm, tannic structure that mature beautifully over 10–30 years depending on the style and vintage.

Rosso di Montalcino – Brunello's little brother

Rosso di Montalcino is made from the same grape and in the same area, but has a shorter aging period and more immediate fruit. It is a younger, lighter version, often expressing the Montalcino terroir in a more accessible form. Rosso is usually released 1 year after harvest and is typically drunk young, but can also be aged for 5–10 years if of good quality.

Frequently asked questions about Brunello