2012 was a five star vintage in Montalcino. When the time was right, the grapes were handpicked and put into small crates that never contained more than 10kg of fruit to avoid undue weight and pressure on the skins. They were then processed immediately, staying on the skins for a full 35 days before being racked and sent into Slavonian oak for 35 months. The result is a highly structured, still freshly tannic wine, characterized by a full and fruity nose. It can be enjoyed now with tasty, rich meals yet, if preferred, can be laid down for the next few years.
Production of Brunello di Montalcino is carefully controlled by the regulations of the DOCG, particularly since 2008 when Brunellopoli was uncovered. The wines are not released until the beginning of the fifth year after the harvest. The wines spend a minimum of 2 years in barrel, and often up to three or four years in barrel. Then, the wine must spend at least 4-6 months in bottle (often much longer) prior to release. The regulations dictate the yield, the acidity and even the Bordeaux shaped bottle. The most common flavors of Brunello include blackberry, black cherry, chocolate, leather and violets. Montalcino area is one of the most prestigious wine regions in Italy where Brunello di Montalcino winemaking’s methods involve aging the wine for a long time in large oak vats, resulting in particularly complex wines. Together with its famous Vino Nobile di Montepulciano, Chianti Classico and of course Brunello di Montalcino, Tuscany is one of the greatest wine regions in the world.