Single-Vineyard Brunellos Are Redefining Montalcino's Wine Scene

Brunello di Montalcino, produced in a 92-square-mile DOCG in Italy, is experiencing a shift toward single-vineyard bottlings that producers say are yielding better wines than ever. Altesino's Vigna Montosoli, first released in 1975, pioneered the cru concept in the region. Owner Alessandra Angelini credits the Galestro soil and the vineyard's altitude of 1,000–1,150 feet for optimal ripening and elegance. Carpineto's Brunello Riserva comes from a north-facing 2.5-acre site at 1,640 feet, surrounded by woods that protect it from warm winds; owner Antonio Michael Zaccheo describes it as a 'true mountain Brunello' with intense bouquets and vibrant acidity. Tenute Silvio Nardi introduced Vigneto Manachiara in 1995 and Vigneto Poggio Doria in 2004, with general manager Marco Paier noting that the two single-vineyard wines showcase contrasting characteristics—Poggio Doria offers elegance with red fruit and floral notes, while Manachiara features opulent tannins and dark berry flavors. Tommaso Cortonesi emphasizes that Montalcino's microclimate gives its wines age-worthiness and complexity. Angelini, who also owns Caparzo, produces Brunello di Montalcino La Casa from a south-facing site on Montosoli hill, combining elegance and power. Despite the diversity of terroir, Angelini opposes formalizing cru designations, believing wine should be enjoyed without added complexity.