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.
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.