Brunello di Montalcino Tuscany’s Boldest Red

While Tuscany is famous for many things like sunsets, art, and olive oil, Brunello di Montalcino is arguably its crowning achievement. As one of my all-time favorite Italian wines, it’s a powerhouse of flavor, structure, and history.

According to the Wine Bible, the specific altitude and climate of the Montalcino region provide an environment where the grapes ripen more fully and consistently than anywhere else in Tuscany. This is the secret sauce behind the wine’s incredible body and color. If you’re looking for the best Brunello di Montalcino, you aren’t just buying a bottle; you’re buying a piece of Italian tradition that has been “controlled and guaranteed” (DOCG) to meet the highest standards in the world

The Unique Characteristics of Sangiovese Grosso

What makes Brunello stand out in a sea of Italian reds? It all starts with the grape. Brunello is crafted exclusively from 100% Sangiovese Grosso, a specific clone known for its thicker skins. These factors contribute to the intense extract and tannins commonly associated with the varietal.
In contrast to Chianti, the other famous Sangiovese-based wine of Tuscany, Brunello di Montalcino has a much more fleshy texture. When you swirl a glass, you’ll find common aromas and flavors of:

Blackberry and Black Cherry
Black Raspberry
Chocolate and Leather
Violets

Because it is a DOCG (Denominazione di Origine Controllata e Garantita), the rules are strict. Internationally acclaimed wine critic James Suckling notes that the current requirements dictate that Brunellos must be aged in oak for 2 years and at least 4 months in the bottle before release.

Perfect Food Pairings for Brunello di Montalcino

How do you pair Brunello di Montalcino with food?

Think “rich and savory.” Because of its high tannins and acidity, it pairs best with red meats, earthy flavors like mushrooms, and hard, aged cheeses. Avoid light seafood or spicy dishes, as they can get overwhelmed by the wine’s bold profile.

The Classic Choice: A traditional Bistecca alla Fiorentina (Florentine T-bone steak). The fat from the meat softens the tannins beautifully.
The Earthy Route: Anything with truffles or wild mushrooms. The earthy notes of the wine and the food are a match made in heaven.
The Cheese Board: Go local with an aged Pecorino Toscano or a sharp Parmigiano-Reggiano.
Game Meat: Roast lamb or wild boar ragù will bring out the wine’s hidden notes of spice and herbs.

Why We Absolutely Love Brunello di Montalcino

We love Brunello because it’s a wine with a soul. It’s one of the most age-worthy wines in existence, evolving from a powerful, fruity red into a complex, silky masterpiece over decades.
While some bottles can be incredibly expensive, you don’t always have to spend a fortune. I have found quality Brunellos in New York for around $40–$50. If you are on the hunt for a great quality-to-price ratio, here are a few labels to look for:

Col d’Orcia: Consistently highly rated and often found at a great value.
Argiano: A classic producer that delivers elegance without the $200 price tag.
Altesino: Known for its “Montosoli” cru, but their standard Brunello is a fantastic entry point.
Banfi: A widely available and reliable choice for those new to the region.