Brunello di Montalcino
In 1879 the province of Siena's Amphelographic Commission determined, after a few years of controlled experiments, that Sangiovese and Brunello were the same grape variety, and that the former should be its designated name.
[3] In the mid-19th century, a local farmer named Clemente Santi isolated certain plantings of Sangiovese vines in order to produce a 100% varietal wine that could be aged for a considerable period of time.
[2] In 1888, his grandson Ferruccio Biondi-Santi—a veteran soldier who fought under Giuseppe Garibaldi during the Risorgimento—released the first "modern version" of Brunello di Montalcino that was aged for over a decade in large wood barrels.
[4][5][6] By the end of World War II, Brunello di Montalcino had developed a reputation as one of Italy's rarest wines.
[7] Laboratory tests later confirmed that the confiscated wines were in fact Brunello except for a small portion that remained inconclusive.
[8] Montalcino has one of the warmest and driest climates in Tuscany with the grapes in the area ripening up to a week earlier than in nearby Montepulciano.
Vineyards on the southern and western slopes receive more intense exposure to sunlight and more maritime winds which produces wines with more power and complexity.
Monte Amiata, the highest peak in Southern Tuscany, provides a sheltering influence from the southeast and tempers the region's climate and rainfall.
[4] According to Kerin O'Keefe, "Although sangiovese excels in select parts of Montalcino, it does not perform as well throughout the whole denomination thanks to the dramatic differences within the large growing area.
There is a middle ground where the wine is aged in small barrique for a short time and then spends a longer sojourn in the traditional botte.
[9] Winemakers who intentionally stray from these rules and regulations can possibly receive a conviction of commercial fraud accompanied by an imprisonment sentence of up to six years.
The producers in question were suspected of adding wine made from non-approved grapes in order to make it more appealing to the international market.
[4] Brunello is often compared with the Pinot noir wines of Burgundy with its smooth tannins and ripe, fruit driven character.
[16] Brunello di Montalcino are known for their ability to age with well made examples from exceptional vintages often showcasing development for several decades.
Rosso di Montalcino is typically lighter, fresher and more approachable upon release though some producers will make wines with more Brunello like characteristics.
