Brunello Di Montalcino Wine

Only the Brunello grape – a special clone of Sangiovese called Sangiovese Grosso – may be used in Brunello di Montalcino. This clone has adapted to the different conditions of Montalcino in southern Tuscany to produce this very fine wine.

Only Brunello (pronounced “Broo-nell-oh”) grown within the borders of the Montalcino appellation may be used to make this wine.

With vineyard slopes up to 800 metres clustered around this hilltop town in Tuscany, it enjoys a warmer daytime climate. The big drop in temperature at night, along with a keen, sometimes fierce tramontana wind slows the ripening. The result is small berries with thick skins and considerable acidity, which make a fine wine of depth, complexity and purity that matures magnificently and with great grace.

This Italian wine can only be made from Brunello grapes grown within the appellation’s vineyards that surround the hilltop town of Montalcino in southern Tuscany, 30km south of Siena, 120km south of Florence and only 20km from the Mediterranean sea.

With its innate drive of freshness, these wines never come across as heavy – they almost dance on your tongue – with the layers and complexity of a fine Pinot Noir even. In their youth, the wines show intense cherry, cranberry, wild strawberry and blackberry notes, with hints of violets and lavender, liquorice, damp earth and espresso. They tend to be silky and polished, with high acidity and firm tannins that allow them to age for a decade or three.

Give Brunello wines a few years and they dazzle with sweeter fruits of dried fig, candied cherry, creamy hazelnut, dark chocolate, tobacco leaf, wood spice and leather, with excellent structure, complexity and length and still with that dance-on-your-tongue freshness.

Brunello di Montalcino is a mesmerising mix of bold flavours, firm tannins, delicate fruit and freshness. If a wine is young (less than 10 years old), it will certainly need time to open out, so is best decanted a few hours before serving.

If a wine is mature (10 years-plus), check for sediment. If there is some, simply stand the bottle upright for a few hours to allow the sediment to drop to the bottom, then pour carefully and steadily into a decanter, stopping before the solids begin to move.

Serve the wine at around 17°C – that is a cool room temperature, but obviously depends how cosy you like your room! Serve in large-bowled glasses, but only pour a small amount in – about 15mm – so the wine can be gently swirled and its wonderful aromas enjoyed.

These fine red wines tend to be well structured, with firm tannins and freshness, so will cut through rich dishes.

Here are some suggestions:

• Long-braised, rich meat dishes – these full-flavoured, hearty dishes can easily match the bold flavours of Brunello, while the wine’s freshness and pleasant bite of tannins will cut through the richness of the dish. Go grand with beef or pot roast pheasant with a Brunello of some maturity, or more rustic with ragú pasta or sausage and borlotti beans alongside a younger Brunello.
• Roasted meats – Brunello is particularly well-suited to the powerful flavours of game such as venison or wild boar, both of which will make a fine match with Brunello, as would roast lamb.
• The Classic – bistecca alla Fiorentina, Tuscan-style steak, the acidity and tannins of the Brunello cutting through any fattiness and richness of the meat.
• Cheese – put a large slab of Parmigiano Reggiano or aged Pecorino centre stage on the dining table to nibble at while you sip a large glass of mature Brunello alongside.

Discover more delicious food and wine pairing tips!