Consorzio del Vino
Brunello di Montalcino®

Montalcino, a territory made for wine

Wine appellations and the principal regulations


Brunello di Montalcino DOCG, Rosso di Montalcino DOC, Moscadello di Montalcino DOC, and Sant'Antimo DOC 

are exclusively made within city limits of the Town of Montalcino.

Brunello di Montalcino is made from the Sangiovese grape, a variety traditionally referred to as Brunello in this area. The regulations governing wine production dictate that the maximum production of grapes per hectare must be less than 8 tons/ha (approximately 52 hl/ha of wine). It also dictates the date of the wine being released onto the market, which is January 1st of the fifth year after harvesting. During this long period, the wine must spend at least two years in wooden barrels and age at least four months in the bottle. The Riserva wine must age at least 6 months in the bottle, and is released a year later onto the market.

Rosso di Montalcino DOC is proof of the great versatility of the Montalcino terroir, as it is made from the same Sangiovese variety, but is a red wine to be enjoyed earlier. In fact, Rosso di Montalcino is introduced to the market on the September 1st following the year of harvest. Starting with the 1984 vintage, it attained DOC status. Rosso di Montalcino is particularly fresh and fruity, and a valid alternative both for the cellar master and the consumer.

A decisive step toward completing the Montalcino production pyramid was taken when the last DOC was introduced: Sant'Antimo. Starting with the 1996 vintage, this DOC includes both white and red wines and must include the grape variety.
Moscadello di Montalcino is a white DOC dessert wine.

This wine has been produced for many years in Montalcino; even the 18th century Neoclassical Italian poet Ugo Foscolo mentioned it in one of his letters. Thanks to some enthusiastic vignerons, it is experiencing a new season. All of the varieties of Moscadello – Tranquillo (Still), Frizzante (Sparkling), and Vendemmia Tardiva (Late Harvest) – are made from Moscato grapes.


Brunello di Montalcino


Denominazione di Origine Controllata e Garantita

Brunello di Montalcino is a visibly limpid, brilliant wine, with a bright garnet colour. It has an intense perfume, persistent, ample and ethereal. One can recognize scents of undergrowth, aromatic wood, berries, light vanilla and jam.
To the taste the wine has an elegant harmonious body, vigorous and racy, it is dry with a lengthy aromatic persistence.

Because of its characteristics, Brunello can be aged for a long time, improving as the years go by. It is not easy to determine exactly for how many years it improves. It depends on the vintage. It varies from a minimum of 10 years to around 30 years, but it can be kept for even longer. Naturally it must be kept in the right way: in a cool cellar, but above all with a constant temperature, in the dark, without noises and smells; the bottles should be laid horizontally.


Production Rules


Brunello di Montalcino

Brunello di Montalcino was recognized as a wine of DENOMINATION OF CONTROLLED AND GUARANTEED ORIGIN with the Presidential Decree: D.P.R. 1/7/1980, and various modifications ensued subsequently. The rules established by the disciplinary regulations in vigour according to the Decree of 19/5/1998 are as follows

Production area
Historical borders of the Municipality of Montalcino   
Sangiovese (also called “Brunello” in Montalcino)
Maximum yield of grapes
80 quintals per hectare
Ratio of grape yield to wine
Minimum aging in wood
2 years in oak. Minimum aging in bottles: 4 months
(6 months for the Riserva)
intense ruby red tending towards garnet as it ages
characteristic intense perfume
dry, warm, lightly tannic, robust and harmonious

Minimum alcohol content
12.5% Vol.
Minimum total acidity
5 g/lt
Minimum net dry extract
26 g/lt
can only be done with the production area
Ready to be sold
cannot be released for consumption before 1 January of the year following the end of the fifth year calculated in consideration of the year of harvest (6 years for the Riserva)
Brunello di Montalcino can only be sold if it is in Bordelaise shaped bottles

Food pairings


with Brunello di Montalcino

The elegance and the harmonious body of this wine allow for accompaniments of well structured and composite dishes such as red meats, game – both feather and fur, possibly accompanied by mushrooms and truffles. It also goes perfectly together with international cuisine dishes with a base of meats and sauces.

Brunello is also an excellent accompaniment for cheeses: seasoned tomes, Tuscan pecorino, structured cheeses. Moreover, because of its characteristics, it can be enjoyed as a meditation wine.

Brunello di Montalcino wine should be served in ample shaped rounded crystal glasses, so as to gather its composite harmonious bouquet. It should be served at a temperature of 18°C-20°C. The very old bottles should be decanted into a crystal jug, in order to oxygenate them better and offer the wine in its total purity.


Rosso di Montalcino


Denominazione di Origine Controllata

Montalcino, a land dedicated to quality, does not stop at Brunello in the field of prize wines. Perhaps for this reason, for the first time in Italy, producers from this area were allowed to obtain from the same vineyards, two denomination of origin wines, based on precise technical evaluations: Brunello, destined to age for a long time, and Rosso di Montalcino, a younger wine that combines with its superb structure, attributes of particular vivacity and freshness.

Already appreciated and known with various denominations, Rosso di Montalcino acquired a precise identity and official recognition with its passage to DENOMINATION OF CONTROLLED ORIGIN (D.P.R. 25/11/83 and subsequent modifications).

A valid alternative for the producer, it is also one for the demanding consumer.
Rosso di Montalcino is harmonious, elegant, sapid, not overly exacting but a pleasant accompaniment. To look at is brilliant and limpid with a composite ruby colour; to the nose it has a good intensity and fragrance, in which one recognizes scents of fresh fruit.

To the taste it is harmonious and dry, with vigour and freshness and a good persistence. It is a particularly tempting
wine ready to be drunk. Not to be kept for long, a wine that prefers to be drunk in its youth even if it can be aged.


Production Rules


Rosso di Montalcino

Rosso di Montalcino was recognized as a wine with DENOMINATION OF CONTROLLED ORIGIN by the D.P.R. 25/11/1983 with subsequent modifications.
The rules established by the disciplinary regulations in vigour according to the Decree of 7/6/1996 are as follows:

Production area
Historical borders of the Municipality of Montalcino
Sangiovese (also called “Brunello” in Montalcino)
Maximum yield of grapes
90 quintals per hectare
Ratio of grape yield to wine
Ready to be sold
1rst September of the year following the harvest
intense ruby red
characteristic intense perfume

dry, warm and lightly tannic
Minimum alcohol content
12% Vol.
Total minimum acidity
4,50 per thousand
Minimum net dry extract
224per thousand
can be done only within the production area
Rosso di Montalcino can be sold only if it is bottled in Bordelaise
type bottles

Food pairings


with Rosso di Montalcino

Its features are exalted by Tuscan dishes with their pure, clear-cut taste, but, equally, it can accompany and enhance the most varied dishes of international cuisine.

It goes well with dishes of medium structure, such as pasta with meat sauce, poultry, mushrooms or truffles, composite risottos; main courses of pork or veal with sauce.

It should be served in crystal glasses for red wines at a temperature of about 18°C.




Denominazione di Origine Controllata

The Denomination of Controlled Origin Sant’Antimo emerged in the mid 90ies from the producers' wish to further define and qualify the entire Montalcino wine production and was recognized as such by decree 18/1/1996. This DOC positions and establishes all the other wines produced in Montalcino that are neither Brunello, Rosso nor Moscadello di Montalcino.

is a very ample denomination that covers many wines both red and white. Sant’Antimo Rosso and or Sant’Antimo Bianco  may be produced from any grape variety authorized in Tuscany and very interesting high quality blends exist among them. The red wine may also be produced as Novello. At the same time a red Sant’Antimo can also have the variety indication of the following grape varieties: Cabernet, Merlot and Pinot Nero, while a white Sant’Antimo can be done as a Sant'Antimo Chardonnay, Sauvignon or Pinot Grigio respectively.

Furthermore the Tuscan speciality Vin Santo can be produced under the DOC Sant’Antimo: the white Sant'Antimo Vin Santo and the Sant’Antimo Vin Santo Occhio di Pernice from red grapes. Both wines can also be created as Riserva.

The wines from the DOC Sant'Antimo fit perfectly within in the quality pyramid of Montalcino's wine production. For example a Sant’Antimo Rosso can be produced as a passage from Brunello or Rosso di Montalcino allowing for certain quality choices at harvest time or later in the cellar. In addition to this the DOC Sant'Antimo gives producers the freedom to create wines employing a wider range of grapes and vinification methods.

Thus Sant'Antimo has extremely varying characteristics. We can find ready-to-drink, pleasant wines but also many high-end, quality wines that might need some time to mature; among them characteristic monovarietals and blends, masterfully composed.


Production Rules



Sant’Antimo received its recognition of DENOMINATION OF CONTROLLED ORIGIN with the Decree 18/1/1996. The rules established by the disciplinary regulations according to this decree are as follows:

Production area
Historical borders of the Municipality of Montalcino
(excluded a small area)
All grape varieties authorized in Tuscany, with specific limitations for the wines bearing the name of a specific grape variety and for Vin Santo
Maximum yield of grapes
9 tons per hectare for the white grapes, Sant’Antimo Rosso and Vin Santo; 8 tons per hectare for Cabernet Sauvignon, Merlot and Pinot Noir
Ratio of grape yield to wine
70% and 31.5% for Vin Santo
Colour, odour, taste, alcoholic content, minimum total acidity, and net minimum dry extract
variable depending on the type of wine
must take place within the province of Siena

Food pairings


with Sant'Antimo

Given the abundant range of winestyles within the DOC there are few limitations when it comes to pairing these wines with food. The inherent high quality of all the Sant’Antimo wines lends itself to a wide spectrum of dishes, courses and cuisine styles: Tuscan or Italian, european, international and even Asian.


Moscadello di Montalcino


Denominazione di Origine Controllata

This dessert wine, as old as it is pleasant and unexpected, comes from a grape that has been grown in Montalcino since time immemorial. Redi praised it in his dithyramb: “That so divine and light moscadelleto of Montalcino”. Numerous historic references in the words of famous figures, testify to the appreciation of Moscadello di Montalcino in Italy and abroad.

Moscadello di Montalcino is produced in three types: Still, Sparkling and Late Harvest. In our day this wine is much appreciated for its characteristic harmony And for its Muscat aroma, which can be expressed in the three types, produced.

The peculiarities of this rare and precious wine have been codified in the disciplinary rules of the DENOMINATION OF CONTROLLED ORIGIN (D.P.R. 13/11/84 and subsequent modifications).

To look at, Moscadello di Montalcino is a faded straw yellow colour for the Sparkling type, which tends to become darker in the Still type and more light golden in the Late Harvest type.

Characteristic odour: it manifests an aroma of balanced, fresh Muscat, with floral nuances for the Late Harvest type. The palate is pleasantly quenched by the sweetness and aromatic harmony of the Still type while the Sparkling type provides the tempting vivacity of a light perlage. The Late Harvest type boasts the velvety elegance and embrace of a dessert wine.

The Still and Sparkling Moscadello di Montalcino should be drunk young, while the Late Harvest type develops its best expression as the years go by.


Production Rules


Moscadello di Montalcino

Moscadello di Montalcino obtained its recognition as a DENOMINATION OF CONTROLLED ORIGIN wine with the D.P.R. 13/11/1984, with modifications ensuing subsequently. The rules established by the disciplinary regulations in vigour according to the Decree of 28/9/1995 are as follows:

Production area
Historical borders of the Municipality of Montalcino
White Muscat
Maximum yield of grapes
100 quintals per hectare for the Still and sparkling types, 50 quintals for the Late Harvest type
Ratio of grape yield to wine
65% for the Still and Sparkling types, 45% for the Late Harvest
Can be sold
not before January 1rst of the second year after the harvest for the Late Harvest

straw yellow for the Still type, with fine, lively foam for the Sparkling, from straw yellow to golden yellow for the Late Harvest type

delicate, fresh and persistent
aromatic, sweet and harmonious, typical of the Muscat grape

Food pairings


with Moscadello di Montalcino

Its natural place is at the end of a meal, a pleasant accompaniment to pastry and dry desserts.

Vintage quality evaluation


Monica Maggioni


Brunello Cucinelli


Carlo Cracco


Federica Pellegrini


Giovanni Malagò


Alex Zanardi




La Guida Michelin


Bertozzi&Casoni, Sandro Chia, Pino Deodato, Gian Marco Montesano, Mimmo Paladino


Carlo Petrini - Slow Food


Oscar Farinetti - Eataly




Salvatore Ferragamo


Omaggio 150 anni Unità d'Italia


Tadashi Agi - Okimoto Shu


Alessandro Grazi


Giolito Dipartimento Design FIAT


Adam Tihany


Riccardo Benvenuti


Peter Weller


Omaggio a Duccio


Roberto Cavalli




Emilio Giannelli


Giorgetto Giugiaro


Ottavio Missoni


Deborah Compagnoni


Pierluigi Olla


Oliviero Toscani


Sandro Chia


Paul Leber


Roberto Turchi































































































Traceability on-line


enter the number shown in the band


With what grapes is Moscadello di Montalcino made?

With white muscatel grapes; a 15% addition of white grapes is allowed.

With what grapes are Brunello di Montalcino and Rosso di Montalcino made?

They are made exclusively of one single variety of grape: Sangiovese (in Montalcino it is called "Brunello").

Is it possible to find Brunello di Montalcino, Rosso di Montalcino in demijohns?

No. These wines must be sold in bottles of one of these capacity: 0.375 l, 0.500 l, 0.750l, 1.50l, 3.00l, 5.00l , 6,00l, 9.00l, 12,00l, 15.00l, 18.00l; moreover they must have the seal of the State released by the Consorzio.

Is it possible to find Sant Antimo in demijohns?


What is the production area of the Brunello di Montalcino, Rosso di Montalcino and Moscadello wines?

Historical border s of the Municipality of Montalcino.

What is the production area of Sant'Antimo wine?

The Montalcino township territory except for an area east of the village of Torrenieri.

What are the maximum yields of grapes per hectare for Brunello di Montalcino, Rosso di Montalcino, Moscadello and Sant'Antimo?

Brunello di Montalcino 80
Rosso di Montalcino 90
Moscadello di Montalcino Still and Sparkling 100
Moscadello di Montalcino Late Harvest 50
Sant'Antimo Bianco 90
Sant'Antimo Vitigni Bianchi 90
Sant'Antimo Rosso 90
Sant'Antimo Vitigni Rossi 80

When can Brunello di Montalcino be put on the market?

Not before the 1rst of January of the 6th year after the harvest; for example the year 2000 will be sold after the 1rst of January 2005 ( which is the 6th year couting the year of the harvest as well.)

When can Rosso di Montalcino be put on the market?

Not before the 1rst of September of the year following the harvest; for example the year 2000 can be sold on the 1st of September 2001.

What is the minimum amount of time that Brunello di Montalcino must age in bottles?

4 months for the normal vintage and 6 months for the Riserva.

What is the minimum amount of time that Brunello di Montalcino must age in wood?

Two years.

What is the minimum amount of time that Rosso di Montalcino must age in wood?

There is no minimum amount of time for the ageing of Rosso di Montalcino in wood.