The Brunello di Montalcino is a red garnet wine with some characteristics that make it suitable for aging. Some of its vintages can be preserved more than thirty years. This kind of wine goes with red meat, game, mushrooms and truffles.

The area of production of this wine corresponds to the municipal territory of Montalcino. Its hills show quite heterogeneous characteristics due to long transformation processes. In effect, the lower ones have sedimentary origins, while the higher ones originated from the disgregation of some pre-existing rocks.
Such differences deeply influence the agricultural economy of this area, divided into cereal and vineyard cultivations. They have a typically Mediterranean climate and the nearby Amiata mountain (1740 m) creates a natural shelter from bad weather and particularly damaging events such as hail and alluvial rains.
Therefore, the majority of wine-producing factories is in the area with a mild and dry climate that allows the preservation of the vines in the best conditions and make the grapes ripen as best as possible.
Even if it has traditionally been an agricultural area since its origins around the X century, Montalcino started to distinguish itself for the production of wine only in the XIX century. At that time, wine producers started a series of experiments on grape mixtures that could further exalt the characteristics of their local "par excellence" product, even though they continued to use only Sangiovese grapes called Brunello grapes in Montalcino.
The Brunello di Montalcino was almost unknown at the half of the XX century and sales boom around the 60's when this elitist wine produced for "connoisseurs" and for the inhabitants of Montalcino became one of the most appreciated red wines in Italy and abroad.
The production of bottles of wine soared and, in 1995, they reached the incredible amount of three and a half million bottles produced by 120 local businesses.