BRUNELLO

BRUNELLO Di MONTALCINO

 

 
Vines of Brunello in Montalcino

 


Brunello di Montalcino is a robust Italian red wine grape produced in vineyards in and around the town of Montalcino, about 120 km south of Florence in Tuscany.
The word Brunello is derived from the Italian masculine form Bruno, which means “brown.” 
 
BRUNELLO FACTS
1. The origins of Brunello di Montalcino can be traced back as far as the 14th century. A red wine praised by the nobles of Tuscany as the “best wine in Tuscany,” Brunello is considered the youngest of Italy’s prestigious wines.
2. Brunello is made from 100% Sangiovese Grapes, also know as Brunello .
3. Originally, in Montalcino, it was believed that Brunello was a single individual grape grown just in that region. Extensive study was done in 1879 by the Province of Siena’s Amphelographic Commission and concluded that it was in fact a particular clone of the Sangiovese grape.
In 1888, Ferruccio Biondi-Santi bottled and formally named the first Brunello di Montalcino. Biondi-Santi is also credited with isolating the superior Sangiovese clone found only in the Montalcino wine region.
4. By WW II, Brunello developed a reputation for being one of Italy’s rarest and most expensive wines. More producers wanted in on the action.
By 1960 there were 11 producers following Biondi-Santi’s success. Brunello evolved into a designation of wines made with 100% Sangiovese grapes. In 1968, Brunello di Montalcino is awarded DOC status.

BRUNELLO
aka SANGOVESE
ON THE VINE in MONTALCINO



5. By 1980, there are 53 Brunello di Montalcino producers and the wine was awarded the higher level DOCG status.

Today, there are 200 producers of Brunello di Montalcino in Italy and it remains one of Italy’s best known and most expensive wines.
Climate has the most influence on the deep characteristics of Brunello di Montalcino. Montalcino sits south of Florence and enjoys warmer, drier growing seasons than that of the other popular Tuscan Sangiovese region Chianti. It is the driest of all Tuscan DOCG zones.
Cool, south-west maritime breezes also help ventilate late afternoon warmth and bring cooler nights. Sunshine on the northern and southern facing slopes are used to full advantage creating earlier or later ripening as desired.
The particular isolated superior Sangiovese clone unique to Montalcino region imparts distinct characteristics in Brunello di Montalcino. Aromas include blackberry, black cherry, black raspberry, leather, chocolate and violets. Perhaps fleshier in taste than Chianti.
Brunello di Montalcino producers divide their production into two categories: normale or riserva. By DOCG law, Brunello di Montalcino must be aged longer than the majority of Italian wines.
Normale requires 4 years, two of which must be in oak. Five years of aging are required for riserva Brunello di Montalcino, 2.5 years of which must be in oak.
The kinds of oak varies. Traditionalists will use the large old Slovanian oak casks that don’t impart significant character to the wine.
Modern producers will use smaller French barriques that give more structure and vanilla, but require some management of overwhelming characteristics of oak and vanilla by the winemaker.
Fun fact: 1 out of 3 bottles of wine sold in the United States is Brunello di Montalcino, mostly in restaurants.
Brunello di Montalcino food pairing with grilled meats and game.

 
My Favorite BRUNELLO
 
Fattoria di Barbi
 
 
 
AnothER FAVORITE BRUNELLO
 
 
Me & Conti Francesco Cinzano
at DeGrezia, New York
 
Francesco Tasted Me on All His Current Vintage Wines
Including Rosso di Montalcino
His Awesome RISERVE BRUENLLO Con VENTO
and
MOSCADELLO di MONTALCINO
 
 
 
COL D’ORCIA BRUNELLO Di MONTALCINO
 
 
 
 
Me & My Buddy
 
MARCHESE FERDINANDO FRESCOBALDI
 
with Author ITALIAN NEW YORK WINE GUY Daniel Bellino Zwicke
in
NEW YORK
 
 
 
WHEN ITALIAN-AMERICANS COOK
 
 
SUNDAY SAUCE
 
by Daniel Bellino-Zwicke
 
 
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Big Dogs of Italian Wine New York

 

ITALIAN WINE CULTURE NEW YORK

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Marchese Lamberto Frescobaldi

with Author Daniel Bellino-Zwicke and Marchese Leonardo Frescobaldi

in

NEW YORK

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SASSICAIA Winemaker SEBASTIANO ROSA

with Friends Daniel Bellino-Zwicke and GIOVANNI FOLNARI of NOZZOLE

in

NEW YORK

Marchese Piero Antinori with Writer Daniel Bellino-Zwicke in NEW YORK

Marchese Piero Antinori
with Writer
Daniel Bellino-Zwicke
in NEW YORK

Marchese Piero Antinor with New York Writer Daniel Bellino-Zwicke

Ferdinando Frescobaldi and Daniel Bellino Zwicke in NEW YORK

Ferdinando Frescobaldi
and
Daniel Bellino Zwicke
in
NEW YORK

MARCHESE FERDINANDO FRESCOBALDI Meets With Friend DANIEL BELLINO ZWICKE at BRUNELLO EVENT 

in 

NEW YORK

Daniel Bellino-Zwicke & Calvalieri Luigi Cappellini at DeGrezia Restorante NEW YORK

Daniel Bellino-Zwicke & Calvalieri Luigi Cappellini at DeGrezia Restorante NEW YORK

LUIGI CAPPELLINI  (L) the Propritor of CASTELO VERRAZZANO in GREVE in CHIANTI

Meets with Friend and Wine Director of DeGrezia Restorante DANIEL BELLINO ZWIKCE 

at DeGrezia in NEW YORK

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Count Francesco Muroni Cinzano (R) Propietor of Col D’ORCIA

Meets with DANIEL BELLINO ZWICKE

at DeGrezia Restorante in NEW YORK

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Gianpaoulo Motta & Author Daniel Bellino Zwicke

at Bottega del Vino, Verona Italy

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Antonio Rallo of Donnafugata

with Author Daniel Bellino-Zwicke

 

 

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The KING of BARBARESCO

ITALO STUPINO with Author DANIEL BELLINO ZWICKE

CASTELO di NEIVE BARABRESCO “SANTA STEFANO”

 

 

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Daniel Bellino Zwicke & Nadia Zenato

at WINEBOW Portfolio Tasting NEW YORK

ZENATAO AMARONE

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63099-sunday-saucesmall1

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

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SECRET ITALIAN RECIPES