Brunello (grape)

Brunello is a type of grape used in the production of Brunello di Montalcino, a red Italian wine from Tuscany. The grape is a variant of the Sangiovese grape, known for its thick skin and the robust flavors it produces.

History

The Brunello grape is believed to have been cultivated in Montalcino since the early 14th century. However, it was not until the 19th century that the grape was identified as a variant of Sangiovese. The name "Brunello" translates to "the little dark one", referring to the grape's dark color.

Characteristics

Brunello grapes are known for their thick skin, which contributes to the robust, full-bodied flavor of the wines they produce. The grapes are typically harvested in late September to early October, allowing them to develop a high level of tannins. This, combined with the acidic nature of the grape, makes Brunello wines suitable for aging.

Viticulture

Brunello is a difficult grape to cultivate, as it requires a very specific climate and soil composition. The grape thrives in the warm, dry climate of Tuscany, particularly in the hillside vineyards around Montalcino. The soil in this region is rich in limestone and marl, which contribute to the grape's unique flavor profile.

Wine Production

Brunello grapes are used exclusively in the production of Brunello di Montalcino, a high-quality, full-bodied red wine. The wine is aged for a minimum of four years (five for riserva wines), with at least two years in oak barrels. This aging process contributes to the wine's complex flavor profile, which includes notes of blackberry, black cherry, black raspberry, chocolate, leather, and violets.

See Also

• Sangiovese
• Italian wine
• Tuscany
• Montalcino
• Brunello di Montalcino