Brunello di Montalcino and the charm of CastelGiocondo

Brunello and CastelGiocondo

Montalcino had been associated with good wine for centuries before the name Brunello emerged. In 1869, pharmacist and natural-sciences author Clemente Santi received two silver medals at the Fiera Agricola di Montepulciano for a new red wine called Brunello. Other local families followed, and CastelGiocondo was among the estates producing Brunello during its formative years.

Brunello is made exclusively from the local Sangiovese, also called Brunello. Its vineyards must occupy hilly sites and cannot be subjected to forcing. The wine requires at least two years in oak and at least four months in bottle, and release is governed by a five-year period calculated from the vintage.

At CastelGiocondo, vineyards around 300 metres combine southwest-facing sunlight with well-draining galestro. The castle, medieval village, vineyards and art collection express the connection among landscape, history and culture.

The 2016 vintage

A mild winter brought slightly early budbreak. A temperate, rainy spring was followed by a cool June, then a warm summer without extreme heat. August rain maintained vine health, while sunny days and marked thermal variation during the final ten days of September delivered ripe, fragrant, healthy and balanced fruit.

The 2015 vintage

Sangiovese began budding in the first week of April, supported by water reserves left by 2014 and normal winter rainfall. The season became dry and sunny, with a very hot, dry July. Long-established agronomic choices reduced heat stress. Two rains in early August refreshed the vines, lowered temperatures and favoured the synthesis of aromas, anthocyanins and tannins.

The 2014 vintage

Winter was unusually mild and spring quickly became sunny and warm. A cool, rainy summer prolonged vegetative development. Dry weather, sunshine and large day-night temperature differences in the second half of September accelerated ripening and produced grapes rich in aromatic, colour and structural components.

The 2013 vintage

Spring and early summer brought regular, well-distributed rain and steady vineyard development. A hot summer without sharp temperature peaks favoured veraison. Cool nights alternating with sunny days during final ripening helped the berries accumulate anthocyanins and tannins while retaining Sangiovese aromas.

The 2012 vintage

High summer temperatures and little rainfall created a notably dry season and a long harvest. The fruit remained healthy through the end of picking, while abundant light and warmth produced wines of power and richness.

The 2011 vintage

Spring combined good rainfall with mild temperatures. Pleasant warmth during the first part of summer supported regular development, and higher temperatures in the second half of August advanced Sangiovese ripening. The grapes reached harvest concentrated, deeply coloured and healthy.

The 2010 vintage

Frequent spring rain replenished the aquifers but demanded close management of vegetation and vine health. Summer alternated moderate rainfall and sunny weather. September then brought cool nights and warm, sunny days through the close of harvest on 20 October, allowing the fruit to enter the winery at optimal ripeness.