You chose: montalcino

  • Dining in & out: From Eataly Magazine

    Explore Montalcino!

    Eataly Magazine(February 17, 2019)
    The destination – an inviting medieval hamlet high above the surrounding countryside – has everything you want in a Tuscan town and more.
  • Dining in & out: From Eataly Magazine

    Discover Brunello di Montalcino

    Eataly Magazine(February 17, 2019)
    The power-finesse combination of the wine, coupled with the majestic landscape, have made Montalcino a destination for all Italian wine lovers.
  • Life & People

    For Italian Wines, a Rosy Picture

    Judith Harris(August 01, 2011)
    The closer one arrives to Montalcino, the more signs appear inviting the traveler to local producers for a wine tasting. And why not? Among the most prized of red wines anywhere, Brunello, along with the Piedmontese Barolo, is the Italian wine said to age best. It is made exclusively from the Sangiovese grape and harbors its secrets for years in great oak barrels and then in bottles, developing an alcohol content of at least 12%. At least two years have passed before it is drunk. At that time proper decanting is advised, or at least before consumption it must be let “breathe” (that is, let the opened bottle sit quietly a few hours). Finally it is poured into a glass, which the wine connoisseur will hold to the light a moment to see and admire, in the thin layer of glycerine atop the ruby red wine, a miniature rainbow striped in layers of orange and black.
  • Op-Eds

    For Italian Wines, a Rosy Picture

    Judith Harris(August 01, 2011)
    The closer one arrives to Montalcino, the more signs appear inviting the traveler to local producers for a wine tasting. And why not? Among the most prized of red wines anywhere, Brunello, along with the Piedmontese Barolo, is the Italian wine said to age best. It is made exclusively from the Sangiovese grape and harbors its secrets for years in great oak barrels and then in bottles, developing an alcohol content of at least 12%. At least two years have passed before it is drunk. At that time proper decanting is advised, or at least before consumption it must be let “breathe” (that is, let the opened bottle sit quietly a few hours). Finally it is poured into a glass, which the wine connoisseur will hold to the light a moment to see and admire, in the thin layer of glycerine atop the ruby red wine, a miniature rainbow striped in layers of orange and black.