Brunello di Montalcino DOCG

Brunello di Montalcino is made from 100 percent Sangiovese. In Montalcino the grape is traditionally called Brunello, and the DOCG does not allow other varieties in the wine.

Brunello di Montalcino cannot be released before 1 January after five years from harvest. It must spend at least two years in oak and at least four months in bottle, while Riserva waits one further year and needs six months in bottle.

No, Brunello di Montalcino and Rosso di Montalcino are different appellations. Both use Sangiovese from Montalcino, but Rosso is released earlier and drinks younger, while Brunello is aged longer for more structure and cellar life.

Brunello di Montalcino is dry, structured and tannic, with savoury Sangiovese fruit. Expect cherry and berry fruit, undergrowth, aromatic wood, leather-like maturity and a firm finish when the wine has bottle age.

Serve Brunello di Montalcino at about 18 to 20 degrees Celsius. The Consorzio recommends large glasses, and very old bottles should be decanted gently to show the wine clearly.

Yes, Brunello di Montalcino is built for long ageing. The Consorzio notes that its ageing potential depends on the vintage, with many bottles improving for 10 to 30 years when stored correctly.