The fame of Italian wine production in the world today also depends on the spectacular singularity of the wines produced in the Montalcino area. The wines of the town of Montalcino, located 600 meters on the hills that separate the Val d'Orcia from the Ombrone valley , thanks to its very complex soils, its specific microclimate in the shadow of the extinct volcano of Monte Amiata and its relative proximity by the sea, they have been appreciated for many centuries by nobles and rulers. Thanks also to its central position in the Italian peninsula, located along the pilgrimage route to the Holy Land, there have been reports of exports since 1500.

The reference grape variety is Sangiovese , with which both Rosso di Montalcino and the famous Brunello are produced.

Born from the vinification of Brunello surpluses, Rosso di Montalcino is the youngest and most slender form of Sangiovese, the emblem of freshness expressed through fleshy red fruits, citrus and balsamic notes that always grant sensations of cleanliness and rigor on the palate. With Brunello di Montalcino, which must age in oak for at least 2 years, all the power of Sangiovese takes on shape and character, working on complexity and evolution to give the sip a truly impressive and legendary experience. Body and freshness, longevity and rigor allow pairings with very structured dishes based on red meat, game and mature cheeses.

The bouquet of Brunello is liked by practically everyone , with the red fruits in alcohol, the complex notes of vanilla, tea, coffee, earth and sealed by balsamic echoes, which refine the organoleptic picture. It is a wine for which you need to have a lot of patience , because it takes years for it to release its full potential: tannins and acidity must be refined, re-defined and blended to give the wine that complexity that we all know. A wonderful wine, to try at least once in your life .