Brunello vs Rosso di Montalcino
Same grape, same land, two different wines
Brunello di Montalcino and Rosso di Montalcino are both made from Sangiovese, in the same area and often from the same vineyards. What sets them apart are the production rules, how long they age and, at La Fornace, the age of the vines.
At a glance
| Brunello di Montalcino | Rosso di Montalcino | |
|---|---|---|
| Appellation | DOCG | DOC |
| Grape | 100% Sangiovese | 100% Sangiovese |
| Area | Town of Montalcino | Town of Montalcino |
| Maximum grape yield | 8 metric tons per hectare (about 3.6 US tons per acre) | 9 metric tons per hectare (about 4 US tons per acre) |
| Oak aging | At least 24 months in oak | Not required |
| Bottle aging | At least 4 months (6 for the Riserva) | Not required |
| Release | January 1 of the fifth year after harvest: the 2020 vintage is released in 2025 (Riserva: 2026) | September 1 of the year after harvest: the 2020 vintage is released in September 2021 |
| Minimum alcohol | 12.5% ABV | 12% ABV |
Source: production rules (disciplinari) of the Consorzio del Vino Brunello di Montalcino.
Brunello di Montalcino: a wine of time
Brunello is a wine that asks for patience. The rules require at least two years in oak and several months in bottle: each vintage reaches the market only five years after harvest, six for the Riserva, which is made only in the best years. The result is a structured, age-worthy wine whose ruby color turns toward garnet over time.
At La Fornace, Brunello comes from the oldest vines on the estate and ages in large Slavonian oak casks. Alongside our Brunello di Montalcino we make the Riserva and Brunello Origini, made the old-fashioned way.
Rosso di Montalcino: a wine of freshness
Rosso di Montalcino comes from the same grape and the same land, but with no oak requirement and a shorter wait: it can be released as early as September of the year after harvest. It is younger and more approachable, with fruit up front and softer tannins, yet it keeps the character of Montalcino Sangiovese.
At La Fornace, our Rosso di Montalcino comes from the younger vines and ages for about a year in Slavonian oak casks.
Which one to pour
- Brunello: with game, braised meats, steak and aged cheeses. Open it a few hours ahead.
- Rosso: with pasta in meat sauce, white meats, cured meats and fresh or semi-aged cheeses. A great everyday red.
Taste both at the winery: book a tasting or explore all our wines.
Brunello on video
The story of Brunello
From the first attempts in the 1800s to worldwide success: the Consorzio del Vino Brunello di Montalcino video for 150 years of Brunello.
3:21 · In Italian
Brunello in Calgary
The Brunello Consorzio in Canada in 2013, with La Fornace among the wineries: Linda Garson describes the event, Brunello and Rosso, and what to eat with them. Video by Falstaff Productions.
3:13