Brunello di Montalcino
Montalcino, Tuscany, Italy
Intense ruby red color. Ethereal bouquet with a complex array of aromas displaying violets, cloves, wild berries and vanilla. Very warm mouthfeel, dry, full-bodied and slightly tannic.
"Cherry and sandalwood aromas and flavors. Medium-bodied with firm tannins and a fresh, savory finish. Drinkable now, but best to give it another year or two." - James Suckling
100% Sangiovese - Prugnolo Gentile Clone (Brunello clone)
The winery was originally established by a group of Bergamo businessmen inspired by the winemaking prowess of French-trained Giuseppe Losapio. Now owned and operated by three original employess, Azienda Uggiano focuses on embracing innovtation without forgetting the winery’s ties to the Tuscan land.
The beauty and tradition of Tuscany, combined with passion, rigour and attention to the production process: this is Azienda Uggiano. Lying on the border of Chianti Classico and Chianti Colli Fiorentini, the winery sits in the heart of Tuscany, nestled in the countryside among monasteries, churches and country villas.
Producing a superb array of wines under the DOCG, DOC and IGT classifications, Uggiano’s selections can be enjoyed at any occasion that calls for some of Italy’s best wine.
Located in the south central region of Tuscany, Montalcino produces some of the most sought after wines in the world.
DOCG (Denomination of Control Guaranteed) - regulations require Brunello vineyards to be planted on hills with good sun exposure, at altitudes not surpassing 600 meters (1968ft). This limit is intended to ensure the grapes reach optimal ripeness and flavor before being harvested. Any higher than 600m and the mesoclimate becomes cool to the point of unreliability. The climate in Montalcino is one of the warmest and driest in Tuscany consistently achieving full ripeness.
A clone of sangiovese (Italy has well over 2,000 indiginous varietals) - Prugnolo Gentile/Sangiovese Grosso is known as the Brunello clone.
Tuscany is known for their red wines, from that Chianti in a straw bottle to the famed Super Tuscans of Sassicia and Tignanello. Brunello di Montalcino is a quintessential Tuscan wine you should get to know.
The founding father of Brunello is Ferucci Biondi-Santi. He vinified his Sangiovese grapes separately from the other varieties, where it was common practice to ferment all the grapes together, whether different clones, varieties, or even color. His wines were noticed to be livelier and fruitier than most other wines, even though they were aged in wood barrels for long periods of time, which was also an uncommon practice. This winemaking technique made Brunello di Montalcino one of the most illustrious wines of the world, with likes of world class Bordeauxs.
Before the Brunello is ready, it must age for a minimum of 5 years, 2 of which must take place in oak barrels, while Rosso di Montalcino is ready after only one year of aging.
The high tannic and acidic nature of aged Brunello make it a natural partner for grilled meats and hard cheeses. Rosso did Montalcinos would pair well with red sauce pastas, sausage, and pizza.