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ePaper created 2014-03-28, 10:53:57 | version 1.29.00
20 Montalcino was already famous for its red wines in the 1400s. It was Ferruccio Biondi Santi, however, who first had the idea of leaving out the Canaiolo, Ciliegiolo and Colorino grapes which were part of the traditional Chianti recipe, using instead only the Sangiovese variety. A bottle in the family collection dated 1888 may be considered the first outcome of that grand experiment. Brunello di Montalcino was among the first Italian wines to be awarded with the DOC (Denominazione di Origine Controllata) appellation in 1966 and with the DOCG (Denominazione di Origine Controllata e Garantita) appellation in 1980. Before Brunello can be put up for sale it must age for a minimum of five years (six years for Reserve quality), two of which must take place in oak casks. Instead, Rosso di Montalcino is ready for drinking after only one year of ageing. The town also produces Moscadello di Montalcino and Sant’Antimo, with this latter including a wide variety of whites and reds. In the 1990s the list of Tuscan DOC wines grew with the addition of Orcia DOC, which is produced in a territory comprising Abbadia San Salvatore, Buonconvento, Castiglione d’Orcia, Chianciano Terme, Montalcino, Pienza, Radicofani, San Casciano dei Bagni, San Giovanni d’Asso, San Quirico d’Orcia, Sarteano, Torrita di Siena and Trequanda. Its varieties include Orcia Rosso, Orcia Novello, Orcia Bianco and Orcia Vinsanto, which is ready for sale following three years of ageing. Renowned Wines Wine cellar the scents and flavours of val d'orcia VALDORCIA_INT_ING 30-07-2009 18:48 Pagina 20