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Brunello di Montalcino PDO
Brunello di Montalcino PDO

Features

Brunello di Montalcino is an icon within Italian quality wines. It is one of the best known and requested italian wine in the world.
   Nonetheless the production concerns the vineyards in the territory of one municipality only: Montalcino.

But what makes this wine so important? and why does a good bottle of Brunello di Montalcino cost so much?
There are many reasons. First of all because is a great wine, an excellence within italian oenology.
Then some 'Brunello' of some wineries and vintages are really masterpieces.

The yield of the vineyard of a good Brunello is very low, combined with a long and slow aging in barrels. Further, it is a wine in great demand but the production is limited in this sense.


Brunello di Montalcino is a wine with a great structure, full of extract with strong presence of tannins: the long aging period** (normally 5-6 years and more) transforms them, giving softness, roundness and a bouquet unbeatable.

** It occurs at least 5 years for a "Brunello di Montalcino" and at least 6 years for a "Brunello di Montalcino - Riserva" and 2 of which in barrels.

We can surely say that it improves with time:

a Brunello di Montalcino can be aged even 30 years and more.

The flavour is dry, warm, somewhat tannic, robust and harmonious.
Brunello di Montalcino is a brilliant wine with an intense ruby-red colour tending to garnet.
The bouquet of Brunello di Montalcino is elegant, rich and complex : It can be recognized scents of undergrowth, aromatic wood, berries, complex notes of tea, earth and mushrooms blended.


How is it produced?

HARVEST

The harvest takes place at the end of August, when the grapes have reached the perfect maturation on the vines with right content of sugars
Here a selection of best grapes only, while everything else will probably concern the 'Rosso di Montalcino' another good wine without long aging.

FERMENTATION

After crushing/destemming phase begins the fermentation of must with the so called "maceration in red", that is, the must composed by liquid part, pulp, seeds and skins for about 20-30 days.
Inside stainless steel containers the fermentation is better controlled and the temperature keeps stable within 25-28C through continous pumpovers. Sugars turned in alcohol.
The long period of fermentation gives to the wine a large amount of tannins and colour.

STOPPING FERMENTATION

When the wine has reached the right alcohol degree, the fermentation is stopped by decreasing the temperature to 16 C .

RACKING PHASE

Some days after the end of fermentation the winemakers move on to the racking phase.

Production area

Brunello di Montalcino is produced in the territory of the municipality of Montalcino, province of Siena, Tuscany region.

numbers

2.100 hectares of vines (1 ha = 10.000 mq = 107.639 ft)
About 11.400.000 bottles in the market 2021.
214 associated winemakers.
About 50% of organic producers.


Brunello di Montacino: others wines and winemakers

Consortium for the safeguard and promotion

The consortium was born in 1967. The year before (1966) was awarded with D.C.O. Denomination of Controlled Origin. In 1980 obtained the D.C.G.O.(Denimination of Controlled and Guaranteed Origin).



CONSORZIO DEL VINO BRUNELLO DI MONTALCINO
via Boldrini n. 10
53024 Montalcino (SI)
Tel. (+39) 055333600
e-mail: info@consorziobrunellodimontalcino.it

website: https://www.consorziobrunellodimontalcino.it/en/home/home


 

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