Search

Rosso di Montalcino vs Brunello di Montalcino

Feb 83 min read

Rosso di Montalcino vs Brunello di Montalcino

By Master Chef Gianluca Deiana Abis

1. History and Origin

Rosso di Montalcino:

Created as a DOC in 1984, Rosso di Montalcino is sometimes referred to as Brunello’s “younger brother.” It was developed to offer a fresher, more accessible wine from the same vineyards that produce Brunello. By allowing a shorter aging process and earlier release, Rosso di Montalcino gives producers an opportunity to showcase the elegance of Montalcino’s terroir in a more approachable, everyday style.
Brunello di Montalcino:

One of Italy’s most esteemed wines, Brunello di Montalcino was established as a DOCG in 1980 and has been considered a pinnacle of Tuscan winemaking for over a century. Crafted from the same Sangiovese Grosso (Brunello) grape, Brunello represents the epitome of patience and tradition, requiring extended aging and meticulous care. Its reputation as a collector’s wine and its ability to age gracefully over decades have made it an icon of Italian viticulture.

2. Grape Varieties and Composition

Rosso di Montalcino:

100% Sangiovese Grosso, offering a more immediate expression of the grape’s bright red fruit and refreshing acidity.
Brunello di Montalcino:

100% Sangiovese Grosso as well, but crafted from the most select parcels and with a focus on long-term aging and complexity.

3. Body and Alcohol Content

Rosso di Montalcino:

Medium-bodied with alcohol levels typically around 13%–13.5%. The shorter aging process often results in softer tannins and a more fruit-forward profile.
Brunello di Montalcino:

Full-bodied with alcohol levels generally between 13.5% and 14.5%. Its longer aging (a minimum of five years) and greater structure yield more pronounced tannins, deeper flavors, and a more robust mouthfeel.

4. Flavor Profile

Rosso di Montalcino:

Fresh and lively, with notes of red cherry, cranberry, raspberry, and subtle hints of herbs and spice. The shorter aging process preserves its bright fruit character and makes it approachable while young.
Brunello di Montalcino:

Complex and layered, showcasing flavors of dark cherry, plum, leather, tobacco, and earthy minerality. With age, it develops tertiary notes of truffle, dried herbs, and forest floor, resulting in a rich, nuanced wine.

5. Aging Potential

Rosso di Montalcino:

Intended for earlier consumption, most Rosso wines are best enjoyed within a few years of release, offering a more immediate and youthful experience.
Brunello di Montalcino:

Designed to age gracefully, Brunello often reaches its peak after 10–15 years and can continue to evolve for several decades.

6. Food Pairing

Rosso di Montalcino:

Its bright acidity and approachable fruit make it a perfect partner for lighter, everyday fare—pasta with tomato-based sauces, roasted chicken, or vegetable risotto.
Brunello di Montalcino:

With its fuller body and greater complexity, Brunello pairs beautifully with more robust dishes such as bistecca alla Fiorentina, slow-braised short ribs, wild boar ragù, or aged pecorino cheese.

7. Cultural Impact

Rosso di Montalcino:

A more recent addition to Montalcino’s wine tradition, Rosso provides a window into the region’s Sangiovese at a more accessible price point and with a younger, fresher appeal.
Brunello di Montalcino:

A long-standing symbol of Tuscany’s winemaking excellence, Brunello represents the highest standards of quality and tradition, often considered a collector’s wine and a benchmark for Italian reds.

8. Conclusion

While Rosso di Montalcino and Brunello di Montalcino both come from the same noble grape and region, their differences lie in their aging, structure, and intended use. Rosso is approachable, fresh, and perfect for everyday enjoyment, while Brunello offers complexity, depth, and the potential for long-term aging. Both wines are remarkable expressions of Montalcino’s terroir, each suited to different occasions and palates.