The double nature of Brunello

Brunello is so versatile that it can be paired with an elegant dish to be savored in the refined atmosphere of a starred restaurant or with a simple dish like the handmade “pinci”: here then is the secret of Brunello di Montalcino, a wine with a double nature. It’s ideal match is with the typical dishes of its territory, made of simple but high quality ingredients – fresh pasta, salamis, soups, but it is also a prestigious wine for special occasions and is always on the tables of monarchs and heads of State. Gianfranco Vissani, one of the top and most famous Italian chefs, says Brunello is so great that it wins the test even with the most novel recipes: “I would pair it with”, he says, “a typical dish of Certaldo – onion fondue cooked in embers and dressed with mint and thyme and served with raw shrimp dusted in toasted acorn flour”.

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