| Grape Varietal: | 100% Sangiovese |
| Pronunciation: | “brew-NEL-lo-dee-mahn-tahl-CHEE-no” |
| Tasting Notes: | Strong, dry, and warm taste |
| Food Pairing: | Pairs well with grilled steak or grilled portobello mushrooms over polenta |
| Serving Notes: | 18-22C |
| Grape History: | One of Italy’s most prestigious wines, Brunello di Montalcino shares the top spot with only the highly-prized Vino Nobile di Montepulciano. It is exclusively made from Sangiovese grapes. |
| Harvest: | September |
| Vinification: | Undergoes cold soak maceration; racking, pumper overs, and aeration. Fermentation takes 15-20 days. |
| Aging: | Minimum of 4 years, including 2 years in a barrel and 4 months in a bottle. |
| Bottling: | Varies |
| Alcoholic Content: | 14% by volume |
| Sugar: | 1.7 g/l |
| Total Acidity: | 5.7 g/l |
| Location: | Tuscany or as some say, Toscana |
| Altitude: | Not surpasing 1968 feet (600 meters) |
| Soil: | Calcareous Sandy-Loam |
| Density: | 1969 ha/4863 acres |
| Trimming Technique: | Spur-pruned Cordon |
| Structure: | Varies |