The rigid rules for making Brunello di Montalcino – 100 % Sangiovese, minimum ageing for at least 48 months, of which 24 of them in barrels, before release – has been the prime motivation for officials to create the Rosso di Montalcino designation in the 1980s. The press soon coined these – also pure Sangiovese butContinue reading “The rolling hills are made for great wine”