Brunello di Montalcino DOCG Organic Wine PT363

Organic red wine with an intense ruby ​​red color tending to garnet, a characteristic and intense aroma and a dry, warm, slightly tannic, robust, harmonious, persistent flavor. Ideal with structured meat dishes, game and aged cheeses.


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NONEvinoBrunello di Montalcino DOCG Organic Wine PT363 Product Sheet

Tuscany

Brunello di Montalcino DOCG Organic Wine PT363

Red Still Wines

Characteristics

Organic red wine with an intense ruby ​​red color tending to garnet, a characteristic and intense aroma and a dry, warm, slightly tannic, robust, harmonious, persistent flavor.

Food Pairing

Ideal with structured meat dishes, game and aged cheeses.

Country: Italy Region: Tuscany
Category: Red Still Wines Alcohol  (vol): => 12.5
Certifications: Organic Appellation: Brunello di Montalcino DOCG
Main Grape: Sangiovese - Black Grape Secondary Grape: Not Applicable - Not Applicable
Blend:

= 100% Sangiovese grape

Style(s):

Secco (Dry – Residual sugar between 0gr/lt and 10gr/lt)

Method: Not Applicable Pressure (bar): Not Applicable
Protected Designation of Origin (PDO)

Brunello di Montalcino DOCG Appellation

Protected Designation of Origin (PDO)

The geographical area dedicated to the production of the DOCG Brunello di Montalcino wine extends over the Siena hills, in an area that is adequately ventilated, bright and favorable to the fulfillment of all the vegetative-productive functions of the vineyards.
The Production Area of ​​the DOCG Brunello di Montalcino Wine is located in the province of Siena and includes the territory of the municipality of Montalcino.

During the vinification phases, only loyal and constant oenological practices of the area are allowed, suitable to give the wines their particular quality characteristics.
The oenological practices of vinification of the DOCG Brunello di Montalcino wine include, among other things, that:
– The maximum yield of grapes in DOCG Brunello di Montalcino wine must not exceed 68%; if these parameters are exceeded within the limit of 7%, the excess will not be entitled to the DOCG. Beyond these limits, the right to DOCG for the whole product lapses.
– The DOCG Brunello di Montalcino wine must undergo an aging period of at least two years in oak containers of any size.
– The DOCG Brunello di Montalcino wine cannot be released for consumption before 1 January of the following year at the end of five years calculated considering the vintage of the harvest.
– The DOCG Brunello di Montalcino wine can carry as a qualification the term ” Riserva ” if released for consumption after 1 January of the year following the end of six years , calculated considering the vintage of the harvest, without prejudice to the minimum of two years of aging in oak containers and six months in the bottle.
– Before being released for consumption, the DOCG Brunello di Montalcino wine must be aged in the bottle for at least four months and at least six months for the Riserva.
– In the designation of the Brunello di Montalcino DOCG wines, the term ” Vigna ” may be mentioned as long as it is followed by the relative toponym and certain winemaking practices are respected.
– On the labels of each type of DOCG Brunello di Montalcino wine it is mandatory to report the year of production of the grapes.

The vocation of the Montalcino area to produce high quality wines has been known for many centuries. Already in the Middle Ages, the municipal statutes regulated the date of the beginning of the harvest, while during the siege of 1553, wine was never lacking and Blaise de Montluc , in defense of the Montalcino walls, to conceal suffering “he roiled his face with the robust wine “.
According to the Bolognese Leandro Alberti (1550-1631), Montalcino is: “very much named for the good wines that are extracted from those pleasant hills.”. The grand-ducal auditor Bartolomeo Gherardini in his visit to Montalcino in 1676-1677 reports the production of 6050 tons of wine described as “strong wine, but not in large quantities”. Charles Thompson in 1744 says that “Montalcino is not very famous except for the goodness of its wines”.
The precursor father of the production of Brunello di Montalcino wine was certainly Clemente Santi . In 1869 one of his selected wines (Brunello) from the 1865 harvest was awarded a silver medal by the local Comitium.
In 1893 the Ministry of Agriculture awards a wine by Raffaello Padelletti and at the beginning of the 20th century Riccardo Paccagnini’s Brunello won many prestigious national (Franco Italiana Exhibition in Rome in 1910) and international (grand prix for Brunello 1894) awards. and medal d’or for one of 1899).
The Professor Martini of Conegliano Veneto School of Viticulture and Enology, in 1885, at a conference on “The richness future of the province of Siena”, highlights that the Senese “is now known on all domestic wine markets, and also the main foreign , for various types of wine including Brunello di Montalcino ”.
The vicissitudes of the early twentieth century led to a decline in wine production and very few producers kept Montalcino production alive between the two wars. Brunello di Montalcino was presented by some companies at the Exhibition of Typical Sienese Wines held in Siena in 1932, 1933 and 1935.

After the Second World War people began to think about wine production again and some had the foresight to project themselves into the future, agreeing on the production rules of Brunello di Montalcino.
The Brunello di Montalcino DOCG wine obtained the DOC recognition on March 28, 1966 and in the DOCG on July 1, 1980.

Grapes

Sangiovese

Sangiovese

Black Grape

Info

The black grape Sangiovese is cultivated in the regions: Abruzzo, Apulia, Basilicata, Calabria, Campania, Emilia-Romagna, Latium, Liguria, Lombardy, Marche, Molise, Piedmont, Sardinia, Sicily, Tuscany, Umbria, Veneto.
Sangiovese is probably a vine originating from Tuscany (it has been known since the Etruscan period, around the eighth century BC) and its name could derive from the term “Sangue di Giove”, testifying to the ancient link between wine and divinity . Another less vague theory traces the origin of the name to the origin from San Giovanni Valdarno.
The wine supply of the capital Florence in the Renaissance period was precisely from the Castles of Valdarno di Sopra, built in the territories conquered by the Florentines a few centuries earlier. In 1716, the Grand Duke Cosimo III de ‘Medici issued a notice to regulate the protection of the wines of Chianti, Pomino, Carmignano and Valdarno di Sopra. There is another thesis according to which Sangiovese was born in Santarcangelo di Romagna. In fact, already in Roman times, vines were grown on these hills near the Rubicon. Hence the name “Colle Jovis” where Santarcangelo arose and developed.
Sangiovese therefore as a conjunction of SANGUIS and JOVIS blood of Jupiter. From recent genetic studies it seems that “Sangiovese”, contrary to its widespread and historical presence in the Tyrrhenian area, has numerous kinship with cultivars grown in Southern Italy, especially in Sicily and Calabria. Ten varieties make up the “family” and “Ciliegiolo” seems to be a direct descendant of it.

Wine Characteristics

From the Sangiovese grape we obtain a wine of intense ruby ​​red color, tannic, full-bodied, harmonious, with a pleasant bitter and fruity aftertaste; aged it releases the characteristic tertiary aromas.

Not Applicable

Not Applicable

Not Applicable

Info

Not Applicable

Wine Characteristics