Montalcino DOC

Rosso di Montalcino is the younger brother of the better known Brunello, with which it shares the entire production area and composition, based exclusively on Sangiovese grapes. The appellation dates back to the 1960s (when the idea was to call it Rosso dai Vigneti di Brunello) and since then the wine has made a name for itself as an excellent product, fragrant and fresh and characterized by a much shorter ageing when compared to Brunello.
The Rosso di Montalcino DOC was established in 1984 as a means of giving Brunello di Montalcino producers the flexibility to continue the tradition of long aging of the region’s flagship wine. Rosso di Montalcino is made from 100% Sangiovese grown in the same delineated region as Brunello di Montalcino. However, the wine is required to spend only six months aging in oak and 1 year total aging before release. This allows Brunello producers to make an earlier releasing wine that can generate cash flow while their Brunello di Montalcino age for their complete duration. In less than ideal vintages some producers will relegate all their grapes to Rosso di Montalcino production and not make a Brunello. Wineries can also declassify their Brunello that has already been aging 2–3 years and release it as Rosso di Montalcino if the wine is not developing to their expectations. Rosso di Montalcino is typically lighter, fresher and more approachable upon release though some producers will make wines with more Brunello like characteristics. These “Baby Brunello’s” are often 1/3 to 1/2 the price of Brunello di Montalcino.