Brunello in New York Times and more new features of the Consorzio


We were glad to see that our friend Eric Asimov has written today about the Brunello di Montalcino in New York Times. We have been disappointed that our 2004 Brunello di Montalcino did not receive positive results in his tasting and we plan to taste the wine again soon and to share our thoughts and we are asking other friends of ours to taste it as well to know their impressions. In the meantimes, we were also glad to see that he speaks of the differences in the different subzones of our appellation.

He writes: "The Montalcino appellation […] covers a wide and diverse
territory. Bordeaux, for example, recognizes that adjoining territories can
have differing characteristics and so distinguishes Pauillac from St-Estèphe,
and St-Julien. But as far as brunello di Montalcino is concerned, it is left to
consumers to try to recognize which wines come from the lower elevations and
clay soils in the south, and which are from the higher, lighter soils in the
central area around the town of Montalcino".

One of the new features of the website of the Consorzio del Vino Brunello di Montalcino is a new list of all of the inscribed members of the Consorzio and a map of where each winery is located. You can find the list and the map by clicking here.

We have always believe that the greatness of the wines of our appellation is linked to the zones where the grapes are grown. Many peoples have been asked me to write about the different subzones of Montalcino and so herewith I will begin a series of post about 9 subzones by quoting a famous Tuscany writer about Sangiovese and the history of our appellation who is named Emanuele Pellucci.

"The nature of the soils, the altitude and the microclimate
conditions all play a decisive role in the fortunate success of Sangiovese,
which first expressed its great potential in Montalcino. The area is an ideal habitat for this type of vine, whose
success has then opened the way to its being more correctly used also in other
important wine-producing zones in Tuscany. Depending on the levels and the orientation, there is a
certain diversity as far as the geological character of the zone is concerned. To the northeast, in the lowest part, there is clayey marl
of Pliocene origin, left over from when a part of the territory was covered by
the sea. Ascending, we meet soils of Eocene origin, undoubtedly the
most suitable for Sangiovese: it grows in splendid fashion where there is a
prevalence of marl-clayey soils alternating with masses of "alberse",
i.e. a kind of limestone rich in marl. High up, lastly, we find sand stone. There are excellent soils also to the south-west, in the
direction of the Maremma, with a prevalence of clays alternating with
"alberese"; in the south-east part, marl and "alberese"
soils can be found".

Please visit us again soon and I will write more, staring with the "Montalcino and its environs" which is the first subzone of which Pellucci speaks. Thank you for your reading. 


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