The difference between Brunello di Montalcino and Rosso di Montalcino lies primarily in their aging process and requirements. As a sommelier and brewer, I have had the opportunity to taste and study both wines extensively, and I can attest to the unique characteristics and qualities of each.
Starting with Rosso di Montalcino, this wine is made from the same Sangiovese grape as Brunello di Montalcino, but it has less stringent aging specifications. According to the regulations set by the Consorzio del Vino Brunello di Montalcino, Rosso DOC can be released from September 1st of the year following the harvest. This means that the wine can be enjoyed relatively young, without the need for extensive aging.
Another important distinction is the absence of oak-aging stipulations for Rosso di Montalcino. Unlike Brunello di Montalcino, which requires a minimum of two years of oak aging, Rosso DOC does not have any specific requirements in this regard. This allows winemakers more flexibility in the production process and allows for a fresher and fruitier expression of the Sangiovese grape.
On the other hand, Brunello di Montalcino is subject to a much lengthier aging process. According to the regulations, this wine must age for a minimum of four years, two of which must be spent in oak barrels. Additionally, the wine must rest in the bottle for at least six months before it can be released. This extended aging period allows the wine to develop complex flavors and aromas, as well as a more refined and structured character.
The oak aging plays a significant role in shaping the profile of Brunello di Montalcino. The interaction between the wine and the oak barrels imparts flavors of vanilla, spice, and sometimes even hints of tobacco and leather. The oak also adds tannins, which contribute to the wine's structure and ability to age gracefully over time.
In terms of taste, Brunello di Montalcino tends to be more full-bodied, with intense flavors of dark fruits, earthiness, and a long, lingering finish. It often exhibits a rich bouquet of aromas, ranging from ripe cherries and plums to floral and herbal notes. The tannins in Brunello di Montalcino are typically well-integrated and provide a firm but smooth mouthfeel.
Rosso di Montalcino, on the other hand, is generally lighter in body and fruit-forward. It showcases vibrant red fruit flavors, such as cherries and raspberries, with a touch of spice and herbs. The tannins in Rosso DOC are usually softer and more approachable, making it a more accessible wine for early consumption.
To summarize the differences between Brunello di Montalcino and Rosso di Montalcino:
– Aging: Brunello di Montalcino requires a minimum of four years of aging, with two years in oak and six months in bottle, while Rosso di Montalcino has no specific aging requirements.
– Oak Aging: Brunello di Montalcino must be aged in oak barrels, which contributes to its complex flavors and structure, whereas Rosso di Montalcino does not have this requirement.
– Taste: Brunello di Montalcino is fuller-bodied, with intense flavors of dark fruits, earthiness, and a long finish, while Rosso di Montalcino is lighter in body, fruit-forward, and more approachable in its youth.
Both Brunello di Montalcino and Rosso di Montalcino are exceptional wines that showcase the unique characteristics of the Sangiovese grape and the terroir of Montalcino. Whether you prefer the elegance and complexity of Brunello or the youthful vibrancy of Rosso, exploring these wines can be a delightful journey of discovering the nuances and diversity of Italian wine.