The Sangiovese grape is the dominantly planted grape in Montalcino region of Tuscany, and is the only permitted grape in the Brunello di Montalcino DOCG. The Sangiovese clones are unique to the Montalcino region and have perfectly developed to that area’s specific terroir. The climate, altitude and terroir of the Montalcino region has provided an area where Sangiovese ripens more fully and consistently than anywhere else in Tuscany. These factors contribute to the body, color, extract and tannins commonly associated with Brunello di Montalcino. In contrast to Chianti, the other famous Sangiovese based wine of Tuscany, Brunello di Montalcinos have a more fleshy texture with common aromas and flavors of blackberry, black cherry, black raspberry, chocolate, leather and violets.
Brunello is often compared with the Pinot noir wines of Burgundy with its smooth tannins and ripe, fruit driven character.
The high acidity of the wine allows it to pair well with food like: grilled meat and game.
The wine has become particularly popular in America with nearly 1 out of every 3 bottles of Brunello di Montalcino being sold in the US, and mostly purchased in restaurants. Brunello di Montalcino are known for their ability to age with well made examples from exceptional vintages often showcasing development for several decades. Most Brunellos often need at least 10 years before they shed their youthfulness and start to harmonize their flavors