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
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.
