Brunello

Brunello di Montalcino – one place, many expressions

Brunello di Montalcino is one of Italy's great red-wine classics. It is made exclusively from Sangiovese and only within the defined territory of Montalcino, south of Siena. One grape variety, a clearly delimited origin and long mandatory ageing periods create a narrow framework – and yet the wines can be remarkably different.

The reason lies in the interplay of many factors. Between roughly 120 and 650 metres above sea level, exposure, soils, wind, temperature and water availability change within a relatively small area. Vintage, individual parcel and the producer's decisions add further layers. Some Brunello show fragrance and fine tension relatively early, others begin more firmly and with greater depth; some rely on large casks and long periods of rest, while others interpret Sangiovese with smaller vessels or a different approach to extraction.

Brunello therefore cannot be reduced to either power or elegance. To understand it, it is worth looking more closely at place, vintage, ageing and the signature of the producer.

• Grape variety: exclusively Sangiovese
• Origin: defined production area of Montalcino
• Altitude: roughly 120 to 650 metres
• Ageing: at least 24 months in oak vessels and at least 4 months in bottle
• Riserva: longer mandatory ageing and at least 6 months in bottle

What is Brunello di Montalcino DOCG?

Brunello di Montalcino DOCG is a dry red wine made from 100 percent Sangiovese. In Montalcino, the grape variety has traditionally also been called "Brunello". The production zone covers the municipal territory of Montalcino within the boundaries defined by the Disciplinare as of 30 November 2011.

Brunello received DOC status in 1966, followed by DOCG in 1980. Today's regulations define grape variety, origin, yields, ageing, bottling and market release. The vintage must appear on the label; the terms "Vigna" or "Vigneto" may also be used under clearly defined conditions.

The legal framework is strict, but the style is not prescribed. The Disciplinare requires oak ageing, yet specifies neither barrel size nor a particular cellar philosophy. It is precisely within this framework that Brunello's diversity begins.

Montalcino – one hill country, many microclimates

Montalcino lies around 40 kilometres south of Siena, between the sea to the west and the central Apennines to the east. The production area is shaped by the valleys of the Orcia, Asso and Ombrone rivers and rises from lower sectors at around 120 metres to the highest vineyard sites at roughly 650 metres.

This difference in altitude alone creates very different conditions. It is joined by slopes facing numerous directions, winds of varying strength and small-scale differences in temperature and rainfall. Two vineyards may lie only a few kilometres apart and still experience a different growing season.

That is why the popular shorthand "north means finesse, south means power" is too simple. In individual cases it may describe a tendency, but Montalcino cannot reliably be divided into two taste zones. Altitude, exposure and the precise location can create substantial differences even within the same cardinal direction.

For Brunello, compass direction is therefore only part of the explanation. A map can help with orientation – but it cannot replace the individual vineyard or the producer's signature.

Sangiovese – and why it is called "Brunello" here

Brunello di Montalcino is made exclusively from Sangiovese. The term "Brunello" was long used in Montalcino as the local name for the form of Sangiovese cultivated there and was recognised in the 19th century as belonging to this grape variety.

The term "Sangiovese Grosso" is also still frequently encountered. It is understandable in everyday wine language, but it should not suggest that Brunello is made from a legally separate second grape variety. For the DOCG, the matter is unequivocal: Sangiovese is prescribed.

The variety often combines lively acidity with pronounced tannin and a broad aromatic spectrum. Young Brunello may show red cherry, sour cherry, floral notes, herbs and spices; with increasing maturity, depending on the wine, aromas such as tobacco, leather, balsamic notes and earthy tones may emerge.

But the same principle applies here: Sangiovese does not produce a fixed flavour profile. Origin, vintage, yield, harvest date, maceration and ageing all help determine whether a Brunello appears more transparent and taut or denser and broader.

Beneath the surface – soils, altitude and exposure

The hills of Montalcino are geologically diverse. Sandstone, calcareous rocks, Galestro, Alberese and soils with differing proportions of clay, sand and coarse material alternate throughout the area. Younger, looser deposits are more common in lower sectors, while stonier and shallower soils often appear higher on the slopes.

Yet these differences do not provide a ready-made flavour map. Limestone does not automatically mean finesse, clay does not inevitably mean power, and greater altitude does not by itself guarantee more elegance. Soil, exposure, water availability, wind and temperature act together – and the producer decides how these conditions are translated into wine.

For late-ripening Sangiovese in particular, differences in altitude and aspect can be especially relevant. They influence sunlight, day-night temperature ranges and the point at which the grapes reach the desired level of ripeness.

Brunello is therefore less the result of one single "great soil" than of a complex interaction between site and work.

No MGA – yet still precise origin

Unlike Barolo or Barbaresco, Brunello di Montalcino has no system of officially delimited MGA in the current Disciplinare and no official cru hierarchy. Vineyard and place names on the label should therefore not be equated with a state-sanctioned quality level.

Nevertheless, individual vineyards and historically named sites play an important role. Many producers vinify particular parcels separately and make their origin explicit on the label. Montosoli is one of the best-known examples and was among the early Brunello sites to be bottled separately as a distinct origin.

The regulations also recognise the terms "Vigna" and "Vigneto". They may be used together with a registered toponym or traditional name if origin, vinification and ageing are documented and handled separately in accordance with the rules. Lower maximum yields also apply to such wines.

But greater geographic precision does not automatically mean higher quality in Montalcino either. A single-vineyard name first tells us where the wine comes from – how convincing it is depends on the interplay of parcel, vintage and producer.

Ageing is part of Brunello's identity

Brunello di Montalcino must mature for at least 24 months in oak vessels of any size. Before release, it must also spend at least four months in bottle; for Brunello Riserva, the minimum bottle ageing is six months.

Regular Brunello may be released no earlier than 1 January of the fifth year after the harvest. For Riserva, release is delayed by one further year. This is why, when a new regular Brunello is released, the Riserva from the preceding vintage and the new Annata regularly arrive on the market at the same time.

What is particularly interesting is what the regulations leave open. Large botti or smaller barrels, longer oak ageing, additional time in neutral vessels or in bottle – producers have considerable freedom as long as the minimum requirements are met.

For the same reason, "Riserva" is not automatically a quality tier above every Brunello Annata. The designation first of all indicates longer legally required ageing. Whether a producer additionally selects special parcels or only makes a Riserva in certain vintages is a decision of the estate.

With Brunello, time is therefore not merely a marketing promise. It is part of the legal construction of the wine – and only after that does the individual decision begin as to how much additional ageing is appropriate.

Why Brunello can taste so different

Two Brunello may come from the same grape variety, the same vintage and the same DOCG and still taste surprisingly different. That is precisely the fascination of an origin that appears so tightly defined.

In the vineyard, differentiation begins with parcel, altitude, exposure, soil and microclimate. The vintage adds another layer: heat, rainfall, cool nights and the conditions during Sangiovese's long ripening period alter the relationship between fruit, acidity and tannin.

In the cellar, that differentiation continues. Harvest date, selection, maceration length, extraction, fermentation management, barrel size, age of the wood and length of maturation all shape the way a wine expresses its origin.

The old opposition between "traditionalists" and "modernists" has a historical basis, but it no longer explains today's Brunello landscape adequately. Many estates have changed, combined and refined their methods over decades. Large casks do not automatically mean a traditional style, and barriques do not automatically mean an opulent wine.

The more interesting question is therefore the same one here: how does this producer interpret this place in this vintage?

Brunello and the vintage

With Brunello, it is especially worthwhile to look at the vintage. Sangiovese reacts sensitively to the course of the growing season, and several years pass between harvest and market release. By the time a new Brunello appears, its development is already well under way.

A simple ranking of vintages is nevertheless of limited use. A warmer year may perform particularly well in higher or better-ventilated vineyards, while a cooler vintage may bring remarkable precision elsewhere. Producer and desired stage of maturity add further variables.

This is why a deep selection of vintages makes Brunello especially compelling. Alongside current releases, mature bottles can show how Sangiovese changes over time: primary fruit recedes, tannin becomes more integrated and the aromatic spectrum gains new layers.

Detailed assessments of the latest vintages and the Brunello and Riserva currently available can be found on our vintage pages:

• Brunello 2021 & Riserva 2020
• Brunello 2020 & Riserva 2019
• Brunello di Montalcino 2019

This makes it possible to choose Brunello not only by producer or vineyard, but also according to whether you are looking for youthful tension, the first signs of bottle development or a clearly mature wine.

Brunello or Rosso di Montalcino?

Rosso di Montalcino DOC is also made exclusively from Sangiovese and comes from the same delimited area of origin. Even so, it is not simply a "little Brunello". The two wines follow different production rules and often fulfil different roles in a winery's range.

Rosso di Montalcino may be released from 1 September of the year after the harvest; there is no mandatory minimum period of oak ageing. This gives producers the possibility to show Sangiovese earlier and more directly.

Some Rosso come from younger vines or parcels deliberately intended for the wine, others from lots that an estate does not wish to use for Brunello. Still others are made with considerable ambition and longer maturation. Here too, there is no single stylistic model.

For anyone discovering a producer for the first time, Rosso often provides an earlier and more accessible introduction to the house style. Brunello, by contrast, places the same landscape of origin within a far longer legally defined ageing framework.

How Brunello became Brunello

Wine has been produced in Montalcino for centuries, but the history of Brunello as a distinct Sangiovese wine took shape in the 19th century. Clemente Santi was one of the decisive early figures: his "Vino Scelto" from the 1865 harvest won an award in 1869 and stands for the attempts to vinify Sangiovese on its own in Montalcino and make it capable of long ageing.

At Biondi-Santi | Il Greppo, this development was carried forward over subsequent generations. The 1888 vintage became a historical reference point and established the idea of Brunello as a long-lived, varietal Sangiovese that would shape the appellation for generations.

Brunello initially remained a rarity. Only in the second half of the 20th century did the number of producers broaden significantly. The DOC was recognised in 1966, the Consorzio del Vino Brunello di Montalcino was founded in 1967, and DOCG status followed in 1980.

Its worldwide success therefore did not come from nowhere. It grew out of a long process of grape selection, vineyard work, cellar technique and increasingly precise production rules. The fact that Montalcino now produces so many different expressions of Brunello is not a break with that history – it is its continuation.

Brunello – many distinctive signatures

The diversity of Brunello becomes especially tangible when different producers are compared side by side. Some estates shaped the history of the appellation, others brought particular vineyards into sharper focus or demonstrated through a highly individual cellar approach just how differently Sangiovese can speak within Montalcino.

Altesino is one of the early estates to have deliberately highlighted an individual origin. With Montosoli, a vineyard name became known far beyond Montalcino and, at the same time, showed how much precision of origin is possible even though the DOCG has no official cru hierarchy. Biondi-Santi | Il Greppo, by contrast, stands for the historical starting point of Brunello as a long-lived, varietal Sangiovese and for an idea of style in which time and bottle ageing have played a central role for generations.

Casanova di Neri combines several origins within Montalcino with different selections and an exceptional depth of vintages and bottle formats. Ciacci Piccolomini, with its vineyards around Castelnuovo dell'Abate, represents another perspective on the area and shows through Brunello, Riserva and selected sites how differentiated a single estate can be within the same DOCG.

Eredi Fuligni cultivates higher vineyards in the Cottimelli area north-east of Montalcino and is one of the classic reference points for a precise interpretation of Sangiovese built for long development. Giodo, in turn, shows how much experience with Sangiovese can flow into a deliberately focused Brunello concept: Carlo Ferrini combines careful parcel selection with highly precise cellar work.

Il Poggione is one of the historic pillars of the appellation and, in Sant'Angelo in Colle, stands for a classic Brunello tradition with long ageing in large casks. Lisini is likewise deeply rooted in this southern part of Montalcino; the estate was among the founding members of the Consorzio and combines historical continuity with a clear, long-lived Sangiovese signature.

Poggio Antico brings another facet of Montalcino into focus with high vineyards at around 500 metres and shows how strongly altitude, exposure and ageing can shape the expression of Brunello. Siro Pacenti stands for a particularly precise, technically considered interpretation in which smaller French oak barrels and strict selection are not ends in themselves, but part of an individual stylistic signature.

Valdicava, finally, places its vineyards in northern Montalcino and the Riserva Madonna del Piano at the centre of one of the area's distinctive origin perspectives around Montosoli. Together, these estates show that Brunello follows neither a single style nor a simple geographic template.

That is exactly why it is more useful not to sort Brunello according to a supposedly best producer. The more interesting question is which origin, cellar signature and stage of maturity best match your own taste.

Buying Brunello – origin, vintage and stage of maturity

With Brunello, choice means far more than the number of different labels. What matters is which producers, vintages, Riserva, vineyard selections and stages of maturity are actually available side by side.

At SUPERIORE.DE, the Brunello selection comprises more than 40 producers and several hundred items. Behind that figure are not only different wines, but also numerous vintages, Riserva and formats ranging from the classic 0.75-litre bottle to large formats. This depth makes comparisons possible that a single current vintage can hardly offer.

If you are new to Brunello, you can begin by comparing two or three producers with different signatures. Those who want to go deeper can place Annata and Riserva from the same estate side by side, compare several vineyard selections or follow the same wine across different vintages.

Brunello becomes especially fascinating with increasing bottle age. Alongside current releases, depending on availability, we also offer matured vintages. Age alone is not a quality criterion: the individual wine, the vintage and the storage conditions are decisive.

Our wines are stored under fully climate-controlled, light-protected and stable conditions until dispatch. For Brunello in particular, whose development over many years can be part of its appeal, this controlled storage provides the necessary basis for reliable bottle ageing.

In the end, a very large selection can be reduced to a few useful questions: which producer? Which origin? Which vintage? Annata or Riserva? Young, developing or already mature?

Answering these questions usually leads more directly to the right Brunello than scores, prestige or a ranking.

Discover Brunello di Montalcino and find the wine that best matches your idea of this great Tuscan Sangiovese classic.

If you would like to understand Brunello in greater depth, you will find answers here to the most important questions about Sangiovese, origin, ageing, Riserva, single vineyards, vintage, ageing potential and shipping.

Questions and answers about Brunello di Montalcino

What is Brunello di Montalcino?

Brunello di Montalcino is a dry red wine with DOCG status from Tuscany. It is made exclusively from Sangiovese and may only come from the defined production area of Montalcino.

Which grape variety is used for Brunello?

Brunello di Montalcino is made from 100 percent Sangiovese. In Montalcino, the grape variety has traditionally also been called "Brunello".

Is Sangiovese Grosso a separate Brunello grape variety?

No. "Sangiovese Grosso" is a traditional term commonly used around Montalcino, but the DOCG explicitly prescribes Sangiovese. Brunello is not a legally separate grape variety alongside Sangiovese.

Where is Brunello di Montalcino grown?

The production area covers the municipal territory of Montalcino within the boundaries defined by the Disciplinare. The landscape ranges from lower sectors at around 120 metres to vineyards at roughly 650 metres and includes numerous exposures, soils and microclimates.

How long must Brunello age?

Brunello must mature for at least 24 months in oak vessels and receive at least four months of bottle ageing before release. It may be marketed no earlier than 1 January of the fifth year after the harvest.

What does Riserva mean for Brunello?

Brunello Riserva is subject to longer mandatory ageing. The required bottle ageing is at least six months, and market release takes place one year later than for regular Brunello. Riserva is therefore first and foremost an ageing designation, not an automatic quality tier.

Does Brunello have official crus or MGA?

The current Disciplinare has no MGA and no official cru hierarchy. Producers may, however, highlight individual vineyards or traditional toponyms with the terms "Vigna" or "Vigneto" if the prescribed conditions are met.

What is the difference between Brunello and Rosso di Montalcino?

Both wines are made exclusively from Sangiovese and come from the same area of origin. Rosso di Montalcino can, however, be released much earlier and is not subject to a mandatory minimum period of oak ageing. Brunello, by contrast, has a considerably longer legally defined ageing framework.

Which Brunello vintage is the best?

There is no universally best vintage. Weather and the course of the growing season matter, but origin, producer and the desired stage of maturity influence the buying decision just as much. Some vintages are more open early on, while others reveal their strengths only with longer bottle ageing.

How long can Brunello age?

High-quality Brunello can have substantial ageing potential and, with the right origin, vintage quality and storage, develop over many years or even decades. A single number for all Brunello would nevertheless be too simplistic.

Should Brunello be decanted?

Young, still closed Brunello can benefit from air. With long-matured bottles, more restraint is advisable because a developed bouquet can be more sensitive to oxygen. The age and condition of the individual bottle should determine the approach.

What food goes well with Brunello?

Its acidity, tannin and aromatic depth make Brunello a strong partner for structured dishes. Braised beef, game, mushroom dishes, truffles and mature Pecorino are classic pairings. The important factor is the balance between the intensity of the dish and the structure of the wine.

Can I buy mature Brunello?

Yes. Depending on availability, SUPERIORE.DE offers not only current releases but also mature Brunello and Riserva from earlier vintages. With such wines, provenance, condition and traceable storage are particularly important.

Can I order Brunello online from SUPERIORE.DE?

Yes. Brunello di Montalcino can be ordered directly online from SUPERIORE.DE. Depending on availability, the selection includes numerous producers, vintages, Riserva, vineyard selections, mature bottles and different formats.

How is Brunello shipped?

Brunello is shipped insured in tested packaging suitable for bottle transport. Delivery times and shipping costs depend on the destination country and are shown transparently in the shop.

Brunello's greatness lies in its differences

At first glance, Brunello di Montalcino seems easy to explain: one place, one grape variety, one clearly defined legal framework. Yet it is precisely this concentration that makes its diversity so fascinating.

Sangiovese is the common language. Altitude, exposure, vineyard, vintage and producer change its tone and expression. A Brunello from Montosoli can show a different kind of tension from a wine from Castelnuovo dell'Abate; two neighbouring parcels can be just as different under different hands.

The deeper you go, the less useful simple oppositions such as traditional or modern, powerful or elegant become. The concrete places, the decisions in the cellar and the question of how a wine develops over years become far more interesting.

Brunello does not need a legend to be great. Its greatness appears where origin, Sangiovese and time come together. SUPERIORE.DE