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Home / Topics / Wines / Brunello di Montalcino

Brunello di Montalcino

Written by Madeline Puckette

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Brunello di Montalcino is of Italy’s top regional red wines, first labeled as such in 1865 by Biondi-Santi. Wines are made with a special clone of Sangiovese.

Primary Flavors

  • Cherry
  • Plum
  • Leather
  • Dried Herbs
  • Clay Pot

Taste Profile

Bone-dry

Medium-full Body

High Tannins

Medium-high Acidity

13.5–15% ABV

Handling

  • SERVE
    60–68°F / 15-20°C

  • GLASS TYPE
    Oversized

  • DECANT
    1 Hour

  • CELLAR
    10+ Years

Food Pairing

Keep pairings simple and rich in fat to highlight the wine’s complex flavor profile. For example, try a salumi such as Prosciutto, Pancetta, Coppa and Bresaola.

Written byMadeline Puckette

James Beard Award-winning author and Wine Communicator of the Year. I co-founded Wine Folly to help people learn about wine. @WineFolly