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Brunello di Montalcino DOCG is an icon of Italian enology, famous and appreciated worldwide. This wine is made from the Sangiovese grape, a variety traditionally referred to as Brunello in this area.
In 1960 Brunello di Montalcino was the first wine to be awarded the DOC, and obtained the DOCG in 1980. The origin of Brunello di Montalcino dates back to the second half of the 19th century when Ferruccio Santi di Montalcino selected and began to vinify grapes of a variety of Sangiovese known locally as “Brunello” due to the dark colour of the berries.
Brunello di Montalcino DOCG requires long ageing periods before being put on the market: five years from the time of harvest (which become six for the “reserve” version) of which at least two years in oak barrels, and for a period of no less than another four months in the bottle (six months for the reserve).
Brunello di Montalcino is a wine of great longevity and requires long ageing before reaching the top of its quality level. There are examples of Brunellis aged for periods ranging from 10 to 30 years and more. The minimum alcoholic strength is 12 ° (or 12.5 if the term “vineyard” is specified). The minimum total acidity is 5 g / litre, while the net dry extract must not be less than 24 g / litre.
Brunello di Montalcino should be served at room temperature (around 18-22 ° C), in large glasses with a wide light, which allows the perception of its complex and articulated bouquet. In the case of vintage wines, it is preferable to first decant them and carafe them in such a way that they can be adequately re-oxygenated, at the same time getting rid of the deposit on the bottom.
The geographical area dedicated to the production of the DOCG Brunello di Montalcino wine extends over the Sienese hills, in an area that is adequately ventilated, bright and favourable to the fulfillment of all the vegetative-productive functions of the vineyards.
The vineyards are located in the province of Siena, which includes the territory of the municipality of Montalcino. This territory contributes, given the limited vineyard area available, to make it a highly sought-after wine worldwide.
Brunello di Montalcinois a wine made with 100% Sangiovese with Italy’s highest DOCG classification. Brunello di Montalcino is made with a local Tuscan type of Sangiovese referred to as Brunello or Sangiovese Grosso. Some also call it Prugnolo Gentile.
The maximum grape yield is 80 quintals per hectare while, as regards the wine yield, the percentage established by the production disciplinary is 68%. It is also allowed to specify on the label which area of the territory in particular (“Vineyard”, for example) the grapes used for winemaking come from.
Brunello di Montalcino in the glass has a ruby red hue, slightly tending to garnet with ageing. It has a decidedly intense and persistent aroma, with hints of fruit and vanilla but also of aromatic wood and undergrowth. Blackberry, black cherry, black raspberry, chocolate, leather and violet are some of the bold flavours that help distinguish a Brunello from other Sangiovese-based wines (such as Chianti).
The high levels of acidity and tannins due to the thick skin of the grapes allow them to age for 10 years.
Brunello pairs well with bistecca alla fiorentina, game, meat dishes with mushroom sauces and Pecorino Cheese.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
