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The Consorzio del Vino Brunello di Montalcino was created in 1967 immediately after the issuance of the D.O.C. as a voluntary association of producers who were seeking to foster the steadily increasing prestige of their wine. The Consorzio del Vino Brunello di Montalcino has shown itself in the intervening years to be a scrupulous and responsible instrument of self-discipline. It has also served as a catalyst for new and old, large and small estates so that sensible customs, consolidated, became a common strategy for success in terms of quality.
BRUNELLO DI MONTALCINO
Look
and Taste of BRUNELLO DI MONTALCINO
Visually Brunello Di Montalcino is
a limpid and brilliant wine with a lively garnet colour and with an intense, persistent,
full and ethereal bouquet. In its bouquet can be detected the scents of brushlands,
aromatics woods, small fruit, a light trace of vanilla and fruity jams , all combined.
To the taste , the wine has an elegant and harmonic body with strength and breeding . It is dry, with a pronounced aromatic persistence. Because of its characteristics, Brunello di Montalcino can withstand lengthy ageing improving with time. It is difficult to say for how many years the wine will improve in bottle. That depends, in fact, upon the vintage. It ranges from a minimum of 10 years to 30, but it can be kept even longer. Naturally, it should be conserved in an appropriate way, in a cool cellar but, above all, in one where the temperature is constant, where it is dark and where there are no reverberations and bouquets. The bottles should also be laid down horizontally.
Combinations
with BRUNELLO DI MONTALCINO
The elegance and harmonic body of the wine
permit its combination with many complex and complicated dishes such as red meat,
feathered and furry game also accompanied by mushrooms or truffles. Brunello,
in addition, is excellent with cheeses: aged tomes, parmesan, Tuscan pecorino.
It also makes an excellent combination with meat dishes of international cuisine
or with complicated sauces. Because of its characteristics, Brunello is also a
pleasant meditation wine. Brunello di Montalcino should be served in crystal glasses,
ballon shaped, in order to capture the compound and harmonious bouquet. The wine
should be served to a temperature of about 18-20 degrees Centigrade. For a wine
that is quite old, it is wise to decant it into a crystal decanter so that it
can breathe and be savoured in complete purity.
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ROSSO DI MONTALCINO
Montalcino,
a land blessed with quality,does not limit itself to Brunello in the field of
premium wines. Perhaps for that reason, the producers of the area have been conceded,
for the first time in Italy, the right to make two Denominazione di Origine Controllata
wines from the same variety on the basis of precise technical considerations:
there is Brunello, which is destined for lengthy ageing, and Rosso di Montalcino,
a younger wine that combines special attributes of vivacity and freshness with
a superb structure. Already apprecciated and known under various names, the Rosso
di Montalcino has acquired a precise identity and official recognition with the
recent approval of the: DENOMINAZIONE DI ORIGINE CONTROLLATA (Presidential Decree
of November 25, 1983 and ensuing modifications). A valid alternative for the cellarman,
it also meets the requirements of the most demanding consumer. Rosso di Montalcino
is harmonic, elegant, sapid, not specially demanding but complementary with many
foods. Rosso di Montalcino is brilliant and limpid to the eye, with a composite
ruby red colour; to the olfactory senses it offers a fine intensity and fragrance
in which can be recognized the scents of small fresh fruits and a light touch
of cherry. On analysis by taste, the wine appears dry, with good strength and
freshness, along with a notable aromatic persistence. It is a wine that is very
drinkable and especially appealing. It should not be kept long, for it is a wine
that demands to be drunk young, even if it can undergo considerable ageing.
Combinations with ROSSO DI MONTALCINO Its characteristics are exalted in combination with the typical dishes of Tuscan cuisine , because of its genuine and decise flavour, but it can equally accompany and complement the most diverse preparations of international cuisine. It combines well with dishes of modern complexity such as pasta preparations with meat sauces, fowl, mushrooms or truffles, complex rice dishes, main courses of pork or veal with sauces. It should be served in chalice type crystal glasses for red wines at a temperature of about 18 degrees Centigrade.
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