Brunello di Montalcino the 100% sangiovese wine from Tuscany

Abstract

This work describes a fraction of the Italian viniculture, initially approaching historical aspects in a
general panorama, tracing through the origin of the vines, as well as possibly they were diffused in
the Mediterranean region. This research superficially shifts through Italy's oenology, pointing out its
producing regions and the classification of its labels, narrowing down to Tuscany with data referring
to its historical importance, its practiced varieties, its terroir, some of its famous wines and its
characteristics, as well as its economic importance. Ended up restricting itself to the Montalcino
region with its Brunello wine, initially presenting the Sangiovese strain, showing its possible origin,
its physical peculiarities and variations, its importance for the region's wine industry, as well as its
gastronomic characteristics. It then displays the Brunello di Montalcino label, pointing out the
terroir and the productive setting of the place specialized in its manufacture, passing through the
legislation that governs the design of the aforementioned label, the person responsible for its
creation, its sensory characteristics, some harmonization and preparations using the same, as well
as the volume of vines dedicated to winemaking practiced in the region. This document named the
Brunello di Montalcino wine as representative of the sangiovese variety, as it is a label entirely
composed of it, thus endeavoring to deliver expressive data in light of historical, cultural, economic
and gastronomic bases. By collecting data from written sources, such as academic articles, books and scientific journals, it can be seen that Brunello di Montalcino, Tuscany and the Sangiovese
grapes carry relevant importance for Italian oenology.