Brunello di Montalcino is Tuscany's most famous DOCG (along with Chianti) and the region's boldest expression of Sangiovese. Brunello di Montalcino is located 30 miles south of Siena with the hilltop town of Montalcino as its epicentre. Its 24,000ha of vines are naturally delimited by the Orcia, Asso and Ombrone valleys although only 50% of these can be used to make Brunello di Montalcino wine. Brunello is the local name for the Sangiovese Grosso clone from which Brunello di Montalcino should be made in purezza (100%).

The Brunello di Montalcino DOCG has a whale-like shape. At its head, at 661 metres above sea level on ancient stony/galestro soils facing east and south-east, lies the town of Montalcino where the DOC was founded. As you follow the spine south towards the tail the vineyards lose altitude - those around Colle Sant'Angelo are at 250 metres - while the soils become richer with iron and clay. Further east in the shadow of the 1734m high Mont'Amiata lies the village of Castelnuovo dell'Abate where the vineyards are strewn with a rich mix of galestro, granitic, volcanic, clay and schist soil types.

While Brunello di Montalcino's climate is mildly Mediterranean thanks its proximity to the sea only 20 miles away, the elevation of the vineyards provides an important diurnal temperature variation (hot days, cool nights). This benefits the grapes by maintaining acidity levels and extending their ripening time. The howling `tramontana' wind can also play an important role in drying and concentrating the fruit.

Historically the zone is one of Tuscany's youngest. First praised in 1550 by Leandro Alberti for the quality of its wines, it was Tenuta Il Greppo who bottled the inaugural Brunello di Montalcino in 1888. By 1929 the region had 925 ha of vines and 1,243 ha of mixed crops, while in 1932 it was decreed that only those wines made and bottled within the commune could be labelled as Brunello di Montalcino. Since then, the number of producers has risen from 11 in 1960 to 230 in 2006, while over the same period the vineyards have expanded from 1,000 to 12,000ha. The region earned its DOC in 1966 and was upgraded to DOCG in 1980. 

Brunello di Montalcino cannot be released for sale until five years after the harvest, or 6 years for Brunello di Montalcino Riserva. During this time the wines should be aged for at least 2 years in oak followed by at least 4 months in bottle (6 months for Riservas). Maximum yields are 55 hl/ha.

Recommended producers: Costanti, Fuligni, Lisini, San Giuseppe, Soldara