Brunello di Montalcino

Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino located about 120 km south of Florence in the Tuscany wine region. Brunello, a diminutive of Bruno, a male given name which means brown, is the name that was given locally to what was believed to be an individual grape variety grown in 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. In Montalcino the name Brunello evolved into the designation of the wine produced with 100% Sangiovese. In 1980, Brunello di Montalcino was awarded the first Denominazione di Origine Controllata e Garantita (DOCG) designation and today is one of Italy's best-known and most expensive wines.

DESCRIPTION
Deep ruby red color, with age, brick-orange brilliant. The fragrance is ethereal, extremely elegant, with hints of mushroom spawn, tobacco, violets, black cherry vanilla e. The taste is dry, soft, full and harmonious. Consistent and aristocratic wine.

POSITION
south of Montalcino, between the villages and Sant'Angelo in Colle and Castelnuovo dell'Abate, 350 m

VARIETIES
100% Sangiovesse grosso, clonal selection
3500 planting density per hectare in old vineyards, 4,800 per hectare in young plantations

PROFITABILITY
1.7 kg / shrub, 55 hl / ha

LAND
shingle, slate
Vinification hand-picking grapes into small crates, sorting, finely ground and mills, subsequent fermentation in stainless steel tanks at a temperature of 28-30 ° C for 18 days to hand-mixing hat. Malolactic fermentation and subsequent clarification without filtration.
Maturation 36 months in large oak barrels of 11-40 hl. Subsequently, in a bottle.

Wish you only the best wines.

Pavel Dvořáček
Chief Sommelier, Zlatá Praha
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