About Brunello di Montalcino
With its growth, Brunello became recognized as the ultimate expression of the Sangiovese grape in that it combines power, concentration, complexity, and personality that few Chiantis or Vino Nobile di Montepulcianos can match. However, it is not the clone itself that is responsible for this. Among the contributing factors are soil composition, climatic conditions, altitudes, and ageing requirements set by the DOCG. In the Montalcino zone the soil will generally contain more sand and limestone than soils farther north in the region of Chianti. The climate is another decisive factor, as there is a significant shift from the damper, cooler, continental climate of Chianti Classico to a more dry, heat-infused Mediterranean environment that is cooled by air currents formed by the Montalcino hills and shelter provided by Tuscany’s highest peak, Mount Amiata. It is these influences that enhance the muscularity of the Sangiovese grape, in turn making a more rich, dark, concentrated, and delicious red (heavier and more tannic than Chianti). The tongue-curling tannins and firm acidity allow these wines to age and have captured the attention of wine collectors worldwide. The longevity of wines from this area was tested by Clemente’s grandson Ferruccio Biondi-Santi when he laid down significant quantities of the 1888 and 1891 vintages. These have proven their endurance through countless tastings, even one hundred years after their bottling. While the Santi family had this early vision, it wasn’t until the 1960’s that Brunello began to show its grandeur thanks to the early efforts of the Costanti estate and Giovanni Colombini of Fattoria dei Barbi, among others.
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