Day 8 | Brunello di Montalcino DOCG

Sangiovese’s Grand Statement in Tuscany

South of Siena, the hill town of Montalcino rises above cypress‑lined valleys and olive groves. Its flagship wine - Brunello di Montalcino - is made exclusively from a local Sangiovese biotype, brunello (Sangiovese Grosso). Warm Mediterranean light, cool evening breezes from Mount Amiata, and stony galestro soils combine to produce a red that combines muscular tannin with soaring acidity. Expect dark cherry, dried fig, leather, and balsamic spice wrapped around a structure built for decades.

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Defining Traits of Brunello

• Extended Maturation - By law Brunello requires a minimum of 5 years aging (at least 2 in oak) before release, 6 years for Riserva.

• Power and Precision - Dense black‑cherry fruit, firm tannins, bright acidity, and savory undertones of tobacco, anise, and dried herbs.

• Hill‑top Microclimates -  Elevations 250–600 m create diurnal shifts that heighten aromatics and lengthen ripening.

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Terroir & Winemaking Deep Dive

Montalcino’s north‑facing slopes are cooler and wind exposed - yielding fragrant, more taut styles - while southern vineyards bask in more sunlight, bringing richness and darker fruit.