The History of Brunello di Montalcino Wine

The history of Brunello di Montalcino wine is closely linked to that of the Biondi Santi family, who produced the first bottles in the 19th century, even though the extraordinary vocation of the territory had been known for many centuries.

The first evidence dates back to the Middle Ages: municipal statutes regulating the grape harvest dates. A curious anecdote dates back to 1553: Montalcino was under siege, and its commander Blaise de Montluc, engaged in defence of its walls, "rubbed his face with strong red wine" to simulate his suffering and fatigue.

In the following centuries, the history of wine in the territory had as its main protagonist a much-appreciated sweet white wine, the Moscadello. This was, at least, until Clemente Biondi Santi selected a particular Brunello di Montalcino grape clone of Sangiovese and imported evolved enological techniques from France, inaugurating the production of a high-quality Brunello di Montalcino red wine, which he called 'Brunello.' Its date of birth is fixed in 1869, when Clemente presented his 'vino rosso scelto 1865' in a competition at the Montalcino Agricultural Fair, winning two silver medals. Clemente's legacy was picked up by his nephew Ferruccio, while his example was followed by other families in the area who won important national and international awards in the following decades.

In the early years of the 20th century, it was already known throughout Europe as a red wine of great value and also very expensive because it was produced in limited quantities. Accounts from the time speak of only three producers: Ferruccio Biondi Santi, Raffaello, and Carlo Padelletti. A report by the Ministry of Agriculture in 1932 recognised Ferruccio Biondi Santi as the original creator of the wine.

The expansion of wine production was inaugurated after World War II. It enjoyed great success all over the world and grew very quickly and exponentially. 1960 there were only 11 wineries, while today, there are more than 300!

In the meantime, the first regulations were put in place to govern its production, starting with the recognition of the Brunello di Montalcino DOCG in 1966, the drafting of the first production rules, and the founding of the Consorzio del Vino Brunello di Montalcino. Recognition of the DOCG in 1980 and new additions to the production regulations have helped protect the denomination, guaranteeing the highest quality of Brunello di Montalcino DOCG, recognised today as one of the best Brunello di Montalcino.

The Brunello di Montalcino DOCG Regulations

The production regulations governing the Brunello di Montalcino DOCG denomination date back to 1980 and have been subject to more recent modifications and additions. These regulations define the territory of origin, the production processes, and the characteristics, together with other essential conditions, to guarantee the denomination's highest quality.

It can only be produced from Sangiovese grapes from the administrative territory of the municipality of Montalcino in the province of Siena. The vineyards must be located on hilly terrain, at an altitude of no more than 600 metres, with a planting density of no less than 3000 vines per hectare.

The wine-making process includes only those enological practices "suitable to confer its particular characteristics." The maximum grape yield may not exceed 68% and must guarantee a natural alcoholic strength by volume of not less than 12%. The regulations are even stricter when specifying the vineyard of origin. They require an index of at least 12.5% vol. and ban any kind of enrichment. All operations may only be carried out in the area of grape production.

A period of refinement in oak casks of no less than 2 years is prescribed, followed by at least 4 months in the bottle. It can only be put on the market from the 1st of January, following the end of the 5 years from the harvest. On the other hand, the Brunello di Montalcino Riserva typology cannot be released before 6 years from the harvest date. This commercial release can only occur in dark glass Bordeaux bottles, closed with a cork, and capable of guaranteeing long ageing in the cellar.

Good years for Brunello di Montalcino

Good years for Brunello di Montalcino, such as the exceptional Brunello di Montalcino 2015 and 2016 vintages, have further solidified its status among connoisseurs. To understand its importance, one needs only to notice the record Brunello di Montalcino wine price of 6 million dollars for which a Brunello di Montalcino vineyard of 1.6 hectares on the hills of Montalcino, nicknamed 'the golden vineyard,' was recently sold. Aromatic richness, expressive power, and impressive structure make it one of our peninsula's most legendary and illustrious wine expressions.

Pairings with Brunello di Montalcino

It is intensely ruby red, tending increasingly towards garnet as it ages. The aromas are rich and intense, and the taste is robust and complex. These characteristics allow a long evolution in the bottle and an ageing potential of more than 10 years. Although it is advisable to leave the wine to age in the cellar for many years, especially the Reserves, many examples can be drunk and appreciated as soon as they are released.

Given its excellent structure and intensity, it can be paired with tasty and elaborate dishes, mainly based on red meat: braised meat, stews, elaborate sauces, baked or stewed game, possibly accompanied by mushrooms and truffles. Combining grilled and barbecued meats is not recommended because the roasted parts may interact badly with the wine's pronounced tannins.

Very mature cheeses and blue cheeses are another excellent match, such as mature tome, Tuscan pecorino, and spicy gorgonzola. The long persistence and fatness of these cheeses are balanced by their warm, alcoholic, and tannic personalities.

Best Brunello di Montalcino on Callmewine

Buy Brunello di Montalcino wine to enjoy it as a meditation wine: its elegance, combined with intense, rich, and harmonious aromas and scents, can enchant the senses and offer a magnificent tasting experience.

The complexity and richness of this wine require a long oxygenation period. Therefore, it is advisable to uncork the bottle at least two hours before tasting. If the bottle has been resting in the cellar for many years, it is advisable to lay it down vertically at least one day before to allow any residue to settle and to open it several hours before serving.

On Callmewine, lovers of great Tuscan reds can find a vast selection of the best Brunello di Montalcino wines at competitive prices. Each proposal is enriched by a description by the sommelier, an organoleptic examination, and advice on serving and pairing.