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If Brunello is considered the noblest of Tuscan reds (and among the noblest in Italy), Rosso di Montalcino, a DOC wine produced in the same lands, is its natural alter-ego. More 'simple' than its elder brother Brunello, Rosso di Montalcino is perfect for those who want to approach the Sienese hills of Montalcino without spending too much. Good, indeed very good, Rosso di Montalcino is the wine that can be uncorked most often to still enjoy a good glass with a meal, without too many worries. This one, in particular, is made from 100% Sangiovese grapes, grown in the vineyards of Podere Canneta, in Montalcino. Compared to Brunello,' reads the winery's website, 'Rosso di Montalcino is fresher and easier to drink, while retaining the character and structure of Sangiovese. Vineyards at 400 metres above sea level, in this case the ageing in the cellar lasts for 'only' one year before release. In the glass it has a beautiful deep ruby red colour, with delicate aromas reminiscent of fresh fruit and flowers. In the mouth it is dry and elegant, with just the right amount of tannicity, present but not annoying (on the contrary). It is simply perfect with medium-structured dishes, but also with risottos and white meats.

The Rosso di Montalcino made by Mastrojanni is the result of the great bond between terroir, grapes and savoir-faire of the winery. Sangiovese, a grape variety that reaches an incredible quality near the town of Montalcino, is cultivated with care and patience, dedicating great attention to work in the vineyards throughout the course of the year. The label is born in the vineyard, according to Mastrojanni's credo, and it is thanks to this approach that this Rosso is able to present the typical fruity characteristics of the grape variety used, which envelop the nose and palate with noteworthy harmonies. Try it without delay!

When the label says Brunello di Montalcino DOCG, you can be sure that the wine in the bottle has been produced with all due care. Definitely no rush. In this case, for example, it takes at least 5 years before the Sangiovese Grosso reaches the right level of complexity and can be released to market. After all, these bottles are not meant to be drunk too soon. They are, on the contrary, wines that can easily rest in the cellar for a few years, acquiring new and intriguing nuances over time. The harvest takes place between the months of September and October, strictly by hand. Vinification in steel vats at controlled temperature, with a maceration phase that lasts almost three weeks. This is what is needed for Sangiovese to yield its best colour and tannins. This is followed by a phase of maturation in wood, which in this case takes place in Slavonian oak casks, for a minimum period of 36 months. At that point, however, the wine is bottled to continue with an aging phase in glass that could last virtually years. This is the magic of Sangiovese di Montalcino.

Known as the 'younger brother' of Brunello, Rosso di Montalcino DOC expresses an identity strongly linked to its terroir. The one proposed here by Franco Pacenti, in particular, is a young and intriguing wine that combines fine structure with a natural vivacity and great freshness. Thanks to its drinkability and the harmony of all its components, this Tuscan red reveals a pleasant fragrance from the very first sip. Obviously a pure Sangiovese, it is vinified in steel at a controlled temperature, with frequent pumping over and délestage, followed by a medium/long maceration on the skins. After racking, the wine then matures in wood for over 6 months, in large Slavonian and French oak casks. Finally, after bottling, the wine continues its ageing in glass for a few months before being put on the market. On the table, this Rosso di Montalcino goes well with classic Tuscan first courses and country soups.

The result of a vintage that was marked by a short summer and a sunny and dry September, with considerable temperature swings, Mastrojanni's Brunello di Montalcino is a confirmation of a great winery that for decades has been able to offer wines of high quality. It rests for 36 months in Allier oak barrels, to tell a story made up of noble tannins, powerful structure and great acidic finesse. It is not just any Brunello, able to exalt the terroir from which it comes, and also able to remind us of the excellence hidden in the lands of the Ilcinesi.

If it is not Brunallo, in Montalcino, it is certainly Rosso (di Montalcino). A 'baby Brunello' that is capable of giving great satisfaction, without requiring too onerous an outlay. A fine example is this Rosso di Montalcino DOC from Azienda Agricola Capanna, produced with grapes from the company's youngest vineyards, located at an altitude between 250 and 300 metres above sea level. Made exclusively from Sangiovese grapes, the vines are cultivated on predominantly clayey and skeleton-rich soils, benefiting from ideal climatic conditions. The vinification of Rosso di Montalcino DOC also follows a traditional and careful process. Alcoholic fermentation and maceration of the skins for a period of 18-20 days at a controlled temperature, in large conical Slavonian oak vats. Spontaneous malolactic fermentation and, above all, long ageing in Slavonian oak casks of varying capacity from 20 to 32 hectolitres for a period of 6-10 months. Then, once bottled, the Rosso di Montalcino rests for at least another 3-4 months before being put on the market. The result ‘ A beautiful intense ruby colour, with fresh and lively aromas. Notes of red fruit and vanilla that anticipate a satisfying sip. Good structure, slightly tannic, and with just the right persistence. All this makes Rosso di Montalcino a versatile and easy to appreciate wine. It pairs well with pasta dishes with meat sauce, roast white and red meats, mushrooms, cured meats and cheeses.

Tradition perfectly respected. This Rosso di Montalcino DOC will certainly not disappoint those who are looking for a Sangiovese with good personality, without reaching the complexity of the noble Brunello. Moreover, the Terzuoli family produces it with the same precision and accuracy. Starting from the harvest, which is carefully planned to minimize the stress of the grapes, picked and quickly delivered to the winery. It is then vinified using the usual technique that involves fermentation in temperature-controlled stainless steel tanks, followed by 12 months of ageing in 25 or 30 hectolitre Slavonian oak casks. Therefore, before the final release on the market, there will be a further period of refinement in the bottle of at least 6 months. The result is a wine characterized by a beautiful ruby red colour, with intense aromas that recall notes of fresh fruit, such as cherry and plum. It is the wine to bring to the table when the menu includes white and red meats but also cold cuts and cheeses.

Pure Sangiovese, of a single variety. The big one, so called because of the generosity of its grapes, able to give life to some of the most famous and award-winning wines in the world. This Brunello di Montalcino DOCG, here proposed by Geografico, is certainly not lacking in character. Produced only with the best grapes from the noble Sienese hills, its processing begins with a fermentation phase in stainless steel tanks that lasts 15-20 days. This is what Sangiovese needs to release all its colour and make the wine rich in complex aromatic nuances. The charm of Brunello di Montalcino, however, derives largely from the long period of maturation, during which the newly fermented wine matures and slowly absorbs the aromas and scents of the wood of the barrels in which it rests. More than two years of waiting, followed by at least another 6 months of refinement in the bottle. A long time but it pays off from the very first moment you uncork the bottle. In the glass, in fact, you discover a wine characterized by a beautiful ruby red colour with garnet hues. The nose is fragrant, with hints of red flowers, dried plums and liquorice. In the mouth, however, you discover a wine of excellent structure. Pleasantly spicy, elegant, with noble tannins and a long, pleasant, finish.

One cannot think of Tuscan wine without letting one's imagination fly over the hills around Siena. And in particular on the magical hill of Montalcino, where the world's best-known and best-loved Tuscan wines come from. A fine example is this Brunello di Montalcino DOCG proposed by Piccini. A wine that has won awards from the most severe international critics and is also appreciated by consumers, for its perfect location and typicality. Pure Sangiovese, as prescribed by the strict production regulations, the vineyards are rooted in soils rich in limestone and clay. We are about 350 metres above sea level, in a position that benefits from the sea breezes that arrive from the Maremma. Fermentation takes place in stainless steel tanks and lasts about 15-20 days. The most important stage, however, is the next one. The charm of Brunello di Montalcino, in fact, derives from the maturation period, during which the newly fermented wine matures and slowly absorbs the aromas and scents of the wood of the barrels. In this case, maturation lasts for about 3 years: 20 months in oak casks, 4 months in barriques and 6 months in bottles. It is then marketed no earlier than 5 years after the harvest. Red in colour tending towards garnet, this Brunello di Montalcino reveals itself to be a wine of great structure, round, with complex notes of liquorice and cherry. In the mouth, it is full, spicy and elegant, with soft tannins and a lingering finish.

Montalcino is a magical hill. An enchanted territory from which some of the most loved Italian wines in the world come. But if the noble Brunello is a wine for special occasions, a good Rosso di Montalcino, like this Pian delle Vigne by Antinori, can be a valid alternative. An elegant and pleasant Sangiovese, not too intense. Easy to drink without losing the charm that comes from a territory and a unique name in the world. In the glass it has a lovely ruby red colour, not too deep, as is right for the passport and the grape variety. The nose is dominated by notes of fruit, made more complex by slightly spicy touches. In the mouth it is well structured, thanks also to the right alcohol content, and well supported by noble and elegant tannins.

Of the 88 hectares of vines owned by Tenuta Luce, only 11 are registered in the Brunello di Montalcino register. It is the grapes coming mainly from the vineyard called "Madonnino" that Frescobaldi's technicians use to produce this fine Brunello di Montalcino DOCG. An ideal area in terms of exposure and soil composition that produces wines perfectly balanced between structure and elegance, with a style that is both powerful and captivating. After all, this Luce Brunello is a tribute that the historic Italian wine family pays to the land of Montalcino and its winemaking tradition. Luce comes from a careful manual harvest of the best Sangiovese grapes. The ripe fruit arrives in the winery from each individual plot, respecting the integrity of the fruit as much as possible. The selected bunches are then fermented with indigenous yeasts and softly pressed. The key part of the process, however, comes only later, when the moment of waiting arrives. The years of maturation pass slowly, while the wine rests in Slavonian oak barrels and evolves in its temperament. Knowing how to wait, after all, is an art. The 2016 vintage enjoyed a spring with abundant and well-distributed rainfall, which favoured budding, followed by a hot summer without excessive daytime temperatures. A few beneficial rains in August and a sunny September, with significant temperature swings, then allowed a good concentration of aromas and polyphenols in the grapes. Ruby red in colour, Luce 2016 offers a bouquet of rare elegance and complexity, with aromas of cherries in alcohol, violets and tertiary notes of tobacco, black olives and undergrowth. In the mouth, the wine is compact, creamy, supported by a brilliant acidity with precise and round tannins that give it a long persistence.

A very traditional Brunello di Montalcino, the one offered at Poggio San Polo owned by the Allegrini winery. A typical and decidedly recognisable Sangiovese. A wine that is already good now but that has the makings of a wine that can age much longer in the cellar, developing those notes of evolution that the most expert tasters like so much. Its vinification takes place in cement vats followed by a long period of maturation in wood. At least 2 years in large French oak tonneaux. The result is a wine with an intense ruby red colour with garnet hues that on the nose reveals all the typical aromas of violets and small red fruits that we would expect from a good Brunello di Montalcino. Hints of underbrush, wood, vanilla and subtle notes of coffee are also discernible. In the mouth it is intense, persistent and full-bodied, with a long, pleasantly tannic finish.

Body, depth, longevity. These three words best describe this Tuscan red, the flagship of Italian oenology and the emblem of Franco Pacenti's company. We are talking about a Brunello di Montalcino DOCG, harmonious and complex, capable of enveloping the palate with its incredible persistence. In accordance with strict production regulations, this red wine comes from a pure processing of Sangiovese grapes from the Montalcino hills. Once in the winery, processing begins with a long maceration on the skins, during which frequent pumping over is carried out. After racking, the delicate period of maturation in wood begins, which, in the specific case of this label, lasts for about 40 months in large 50-hectolitre Slavonian and French oak casks. After bottling, the wine then rests in the cellar for at least a further 4 months before being released for sale. A wine of great expressive rigour, with a noble character, it is endowed with a natural elegance, daughter of its terroir. In the glass it has a beautiful intense ruby red colour tending towards garnet. The nose reveals a pleasantly fruity bouquet, with clear hints of toast and balsamic notes. Intense, complex and fine, it reveals great structure in the mouth. An elegant and harmonious wine, it enjoys a particularly pleasant and persistent finish. It is the perfect match for traditional Tuscan dishes, rich and flavoursome. Such as barbecued red meats, game and mature cheeses.

This Brunello is the most representative of the Abbadia Ardenga estate. It is the best expression of the profound bond between the Sangiovese vine and the territory of Montalcino. The grapes, Sangiovese grosso, are harvested by hand at the beginning of October. The marl soil, rich in mineral salts, allows the grapes to reach perfect ripeness, giving the wine a wide range of fine aromas and great structure. Vinified in stainless steel, the fermentation phase lasts for about 18 days. Then, after racking, the wine is transferred to Slavonian oak casks, where it rests for no less than 36 months. This is followed by another 12 months in stainless steel before bottling and no less than a year of refinement in the bottle before being officially presented to the market. A long wait that is amply rewarded from the very first taste. In the glass, in fact, one discovers a wine characterised by a beautiful ruby red colour, with garnet highlights, and endowed with a fine bouquet of ample and ethereal aromas. In the mouth it is a full-bodied wine, warm and decisive but at the same time velvety and harmonious. This is the wine to propose to your best friends, perhaps at a nice dinner with roasted meats and mature cheeses.

Tuscany, Montalcino hill. It is here that the Sangiovese grapes, cultivated on soils rich in limestone, clay and schist, reach their qualitative apex. It is not by chance that Brunello di Montalcino DOCG, the world's best-loved Italian red wine, is born here. In this area, the Piccini family conducts vineyards at about 350 metres above sea level. A little corner of paradise where the breezes from the sea help to mitigate the summer heat. The constant movement of air also reduces the humidity level in the vineyards, sheltering the grapes from common fungal diseases. Having reached their ideal ripening point, the grapes are harvested by hand and scrupulously selected. Vinification takes place at a controlled temperature followed by a long maceration on the skins. Once this phase is over, the delicate maturation in the cellar begins. This is a process that lasts for about 5 years, of which at least 36 months in oak barrels. The result is a very classy red, characterised by aromas of dried fruit, sultanas and cane sugar. In the mouth it is full-bodied, with ripe tannins and intense notes of chocolate, coffee and more dried fruit on the finish. A great wine for ageing, it is good today but can safely age for a long time in the cellar. At the table it goes well with roasts, game and mature cheeses.

Santa Giulia's Brunello di Montalcino DOCG 2018 represents the excellence of the Tuscan winemaking tradition, the result of a particularly favourable vintage and state-of-the-art production methods. This wine is distinguished by its intense ruby red colour, with garnet reflections that become more pronounced with age. On the nose, it offers a complex and enveloping bouquet, with dominant notes of ripe red fruits, sweet spices and a slight hint of tobacco and chocolate, resulting from the long ageing in barrels. In the mouth, the Brunello di Montalcino 2018 surprises with its balanced structure, silky tannins and a long and pleasantly spicy aromatic persistence. The high acidity and depth of flavour make it perfect to accompany rich, structured dishes, elevating any dining experience. A true jewel for connoisseurs, expressing at its best the unique terroir of Montalcino and Santa Giulia's passion for uncompromising quality.

Cantina San Polo's Rosso di Montalcino represents the right compromise between structure and freshness. A wine that does not forget its noble Tuscan origins but which makes drinking simplicity one of its strong points. Produced with grapes from vineyards located at about 450 metres above sea level, within the estate owned by the Veronese Allegrini family, this Rosso di Montalcino is aged in large oak barrels for no less than 12 months, thus acquiring a proper roundness and pleasantness. In the glass it is a beautiful, transparent and bright ruby red colour. The nose is pleasantly spicy, with hints of red and black fruits, flowers, wild herbs and tobacco. In the mouth, it is soft, pleasantly warm and decidedly enveloping. Richly fruity and well supported by silky tannins that are not at all intrusive.

Hold on! What we are proposing here is not just any old red wine, but one of the most representative wines of Tuscany. We are talking about a Brunello di Montalcino DOCG, proposed in this case by Vecchia Cantina di Montepulciano. The Brunello in question belongs to the Astorre Noti line, a Vecchia Cantina di Montepulciano brand that was born from the partnership between the oldest cooperative in Tuscany and Alma Wines. The starting grapes are 100% Sangiovese. And not just any kind, but only the Grosso variety, the only one allowed by the strict production regulations of this noble Tuscan wine. Vinification begins with fermentation and maceration that lasts at least 25 days in temperature-controlled tanks. The crucial phase, however, is the following one, the long maturation in wood, which in this case lasts about 36 months. The containers chosen are large Slavonian oak barrels, while a small part of the mass is matured in French oak barriques. At the end of the maturation process, the wine is blended and bottled for the next stage of refinement in the bottle. In this case, too, the time required is rather long. In fact, the wine is usually kept safe in the cellar for at least another year before being put on the market. Brunello di Montalcino DOCG, this red wine has an intense colour, with garnet notes that clearly remind us how much time has passed since the harvest. On the nose, the aromas are typical of the variety, with hints of blackberry, plum, currant and cherry. On the palate, however, one discovers a pleasantly structured wine with rich, soft tannins. This is certainly not a bottle for a quick lunch or just any dinner. But if the menu is the right one, with roast meat dishes or mature cheeses... a glass of this Brunello is undoubtedly a good choice.

The Brunello di Montalcino offered at Poggio San Polo owned by the Allegrini Winery, is a very traditional one. A typical and decidedly recognizable Sangiovese. A wine that is already good now but that has the makings of a wine that can age for a long time in the cellar, developing those notes of evolution that expert tasters like so much. Its vinification takes place in cement tanks followed by a long period of maturation in wood. At least 2 years in large French oak tonneaux. The result is a wine with an intense ruby red colour with garnet reflections that on the nose reveals all the typical aromas of violets and small red fruits that we would expect from a good Brunello di Montalcino. Hints of underbrush, wood, vanilla and subtle coffee notes are also discernible. In the mouth it is balanced, pleasantly tannic with a long and persistent finish.

Botrys is a very special wine. A sweet nectar that comes from the same territory as Tuscany's best loved red wine, the town of Montalcino. It is, in fact, a Moscadello di Montalcino DOC, Vendemmia Tardiva. A Tuscan passito that comes from the processing of Moscato, Malvasia di Candia and Sauvignon Blanc grapes, harvested beyond their time and partially affected by noble rot that gives them unique and unforgettable aromatic nuances. A wine as precious as it is rare that matures for no less than 24 months in tonneaux, before meeting the bottle where it refines for another year before being put on the market. Brilliant and intense gold in colour, the nose is astonishing for its wide range of aromas and sensations that chase each other relentlessly. It starts with a light attack of Muscat, with apricot jam and ends with intriguing notes of honey. In the mouth, then, it is an explosion of syrupy and candied fruit. From peach to apricot, from pineapple to fig. A perfect wine when you want to gratify yourself with a sweet finish. Perfect with pté, simple desserts and fresh cheeses.