Brunello di Montalcino
SURFACE AREA: 75 acres

GEOLOGICAL COMPOSITION OF THE SOIL: Subsoil made up of silty clays and marls, with intrusions of limestone, marly limestone, calcarenites and gravel.


EXPOSURE: South-East, South, South-West.

TRAINING SYSTEM: Spurred cordon.

ESTATE: Altesino + Caparzo

WINEMAKER: Elisabetta Gnudi Angelini

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Altesino estate

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Caparzo estate

This cru has long represented an area of excellence in the northern part of the designated area. Montosoli is a hill to the north of Montalcino, and while it is not the highest point in the area at 300 metres above sea level, its altitude is still enough to protect it from autumnal fogs and spring frosts, allowing cultivation of grapes of exceptional quality in a unique micro-climate. The subsoil features a predominance of silty clays and marls, added to which are much less notable instances of limestone, marly limestone, calcarenites and gravel. The permeability of the gravel is a key factor in the area’s excellent drainage. Due in large part to the high reflective power of the soil, Montosoli enjoys high levels of illumination, which is of great importance given that the cru is located on the north side of Montalcino and records average annual temperatures that are notably lower than those at more southerly crus. Montosoli therefore demonstrates Brunello’s soft, elegant soul, producing wines with fresh, ripe cherry notes and floral hints, demonstrating a combination of crisp flavours and well-developed tannins. These fine, austere, well-structured wines have good longevity; their strength lies in their elegance.

According to the production code, Brunello di Montalcino D.O.C.G. is made entirely from Sangiovese grapes, must be aged for at least two years in oak containers of any size and cannot be made available for consumption before 1st January of the sixth year after the year of harvest. It can be labelled as a reserve wine if it is not made available for consumption until 1st January of the seventh year after the year of harvest.

The Brunello story dates back to the Middle Ages, when Montalcino’s position on the via Francigena pilgrim route and status as a porto franco (free port) made it an important stopover for goods and people heading to and from Rome. The town’s visitors included emperors, nobles, popes and cardinals from all parts of Europe, accustomed to drinking only the finest vintages, which led to a steady intensification of commerce in the locally produced wines. Initially known as Moscadello, from the 17th Century onwards the local product started to evolve, reflecting the demands of increasingly refined palates by transforming into a wine that could age for four of five years in the barrel: Brunello. From that point it gradually gained acclaim throughout Europe, winning countless international prizes. This expansion came to a shuddering halt in the 1960s due on the one hand to the economic impact on large landowners of the abolition of the Italian sharecropping system, and on the other by the construction of the A1 motorway which bypassed the area and ended the constant procession of travellers through Montalcino. It took around ten years, but the situation soon improved, with major investment in production coming from entrepreneurs old and new, accompanied by concerted teamwork between producers, cultural associations and public institutions aimed at supporting tourism and the wine industry. This combination of factors allowed Brunello to flourish, elevating it to the status of a global icon in the 1980s. In 1980 Brunello became the first D.O.C.G accredited wine in Italy (attesting to its controlled and warranted designation of origin), marking the beginning of a major marketing push involving dozens of foreign events to promote the image of this exceptional wine, burnishing its already notable global appeal. The wine’s success continues unchecked, and it remains a fixture in the world’s most prestigious restaurants and wine cellars.

The grape varieties available in Brunello di
Montalcino - Montosoli