Wine Spectator has given it countless kudos, and it’s probably worth citing some of these awards. In 2006 it was ranked as the best wine in the world, and first place in the Top 100 went to a 2001 bottle (the label: Tenuta Nuova, Casanova di Neri). In 2011 it was the turn of a different label, a 2006 vintage, which ranked fourth in the world and first among Italian wines. And, again according to Wine Spectator, the only Italian wine included in the list of the 12 most memorable wines of the 20th century is a 1955 Riserva Biondi Santi.
We’re talking about Brunello di Montalcino, a five-star red made exclusively with Sangiovese grapes (the variety is known locally as “Brunello”) from the municipal area of Montalcino, in the hilly countryside 25 miles south of Siena. The unique system used to grow these grapes—and without entering into the technical details—involves short pruning to ensure a low yield per hectare. And, as we know, quality and quantity are inversely proportional in such processes. That’s why the name “Brunello” can be used only for wine made and bottled in this municipality, where the local characteristics, distinctive microclimate and strict adherence to the rules guarantee the physiochemical structure of one of Italy’s most famous wines.
The main characteristic of this wine is long aging before it can be marketed, and this is what accounts for its excellent body and intense color, between clear ruby and garnet. The same holds true for its very complex aromas: notes of undergrowth, the scent of wild berries, earthy overtones (of course!) but also vanilla. And, naturally, spicy and woody notes due to the barrels used to age the wine. It is a delight for the palate and, thanks to its alcohol content (between 12.5° and 13.5°) and excellent acidity, it is the perfect foil for a wide variety of dishes. The classic pairing is with red meat, ground game, mushrooms and truffles, but it is also appreciated around the world with international dishes, mainly meat with hefty sauces. To appreciate it at its finest, it is important to remember both conservation (in a cool, dark place, with the bottles lying down) and how it should be served. First of all, temperature is paramount, as Brunello must be served between 64° and 68°F.
If possible, the bottle should be uncorked in advance to allow it to breathe. Older wines (the Riserva cannot be released until at least six years after the harvest, but Brunello can easily age for at least 30 years) should be served in a crystal carafe. This is the only way to ensure optimum aeration and enjoy the full purity of the wine.
As to the figures for this immensely successful wine, each year 9 million bottles are produced, about 70% of which are exported. Basically, you can be 100% confident when you buy this wine. First of all, it is the only Italian wine for which all producers are members of the consortium overseeing production, and this guarantees winemaking standards as well as effective controls further down the line. The neckband also means full traceability and know-how regarding the entire production chain. For a carefree glass of wine.
