The Difference Between a Brunello di Montalcino and a Rosso di Montalcino

Brunello di Montalcino vs. Rosso di Montalcino

In the municipality of Montalcino in Tuscany, two iconic wines are made from 100% Sangiovese: Brunello di Montalcino and Rosso di Montalcino. Both come from the same area, yet follow different rules, ageing requirements, and styles. Below you’ll find exactly when a wine can be called Brunello and when Rosso appears on the label.

When can a wine be called Brunello di Montalcino?

• Grape & origin: 100% Sangiovese (Sangiovese Grosso) from the municipality of Montalcino.
• Classification: DOCG – Italy’s highest quality category.
• Ageing: Minimum of 4 years after harvest, including at least 2 years in oak and 4 months in bottle. For Riserva: 5 years, with at least 6 months in bottle.
• Style: Complex, structured, and with excellent ageing potential.

When is it called Rosso di Montalcino?

• Grape & origin: 100% Sangiovese from Montalcino.
• Classification: DOC – slightly less strict than DOCG.
• Ageing: Minimum of 1 year; oak ageing is not mandatory.
• Style: Fresher, fruitier, and designed to be enjoyed young.

Note: A wine bottled as Rosso can never later be sold as Brunello. However, part of the harvest originally destined for Brunello may be released as Rosso if the producer decides it’s the better choice.

Main differences at a glance

Serving tips & food pairing

• Rosso di Montalcino: Serve at 16–18°C in a medium-sized glass. Excellent with tomato-based pasta, grilled chicken, and antipasti.
• Brunello di Montalcino: Serve at 18°C in a large glass. Young Brunello can benefit from 1–2 hours of decanting. Perfect with bistecca, slow-cooked stews, mushroom risotto, and aged pecorino.

Taste the difference yourself

At Grandcruwijnen you’ll find a wide selection of Brunello di Montalcino and Rosso di Montalcino. Order easily online with fast delivery, or pick up your wine in our store in Dordrecht. Our sommelier team is happy to help you choose the perfect bottle.