Brunello di Montalcino made its debut near the middle of the 1800s when Clemente Santi, a chemist and pharmacist, selected the Sangiovese Grosso variety of grape, an especially suitable one for producing a high-quality wine.


The first bottles of Brunello di Montalcino were introduced in Siena in 1870. Since then, there have been a number of experiments performed to create a wine of exceptional quality that is suitable for aging.

In the early 1900s, this product was enjoyed by only a select circle of connoisseurs, and few businesses bottled it. Until the 1960s, then, the Brunello di Montalcino remained a rare and expensive wine.

After that, with the revival of agriculture and the introduction of DOC, grape varieties were reintroduced in the whole area. With the granting of the Denominazione di Origine Controllata (Designation of Origin) and the formation of the Consorzio di Tutela (Protective Consortium), the wine was officially revived and went through a period of great expansion. It began to be appreciated and distributed on a commercial level with an increasing number of businesses handling it.

In 1980, Brunello received DOCG recognition. The wine’s image became part of the region, the culture and cuisine of Montalcino.

Brunello di Montalcino vista

Brunello di Montalcino is a clear, bright, garnet coloured wine. Its aroma is intense and lasting. You will recognize scents of brushwood, aromatic wood, berries and notes of vanilla. In flavour, the wine has an elegant and harmonic body, and it is dry with a quite persistent aroma.

Because of its features, Brunello di Montalcino tolerates long aging, improving with time according to the vintage. Aging lasts from a minimum of 10 years up to 30 years, but it can be kept even longer. Naturally, it should be stored properly: in a cool cellar, especially one with a constant temperature, in the dark, with the bottles on their sides.


Brunello pairs nicely with red meat and game, mushrooms and truffles. It is also perfect with aged cheeses, Tuscan pecorino, piquant gorgonzola and Parmigiano-Reggiano. It is a product that is greatly treasured outside of Italy, and it goes nicely with international cuisine.

Il Brunello di Montalcino consorzio