Biondi-Santi and Soldera are two of the most revered producers of Brunello di Montalcino.
Known collectively as ‘the three Bs’, Barolo, Barbaresco and Brunello di Montalcino are three of Italy’s most renowned wines.
Of course, it’s purely coincidence that all three begin with the same letter, but it’s a neat way to group these top-tier reds.
Barolo and Barbaresco are both situated close together, in the Langhe area of Piedmont in northwest Italy. Made from the Nebbiolo grape – which is thought to be named after the fog, or ‘nebbia’, a common occurrence in the Langhe hills in the cooler months – the wines are most appreciated for their complex and ethereal aromas and flavours allied to structural tannins.
Brunello di Montalcino is based around the hilltop town of Montalcino, in the Tuscan province of Siena. The wine takes its name from the local term for the grapes grown here: known as ‘Brunello’, it was once thought to be a grape unique to the area but has since been proven to be a biotype of Sangiovese known as Sangiovese Grosso.
Traditionally, Barolo and Barbaresco demanded long cellaring before drinking, but these days many examples are made in a more approachable style.
Bottles of Barolo in Piedmont, northern Italy. Credit: E.J. Baumeister Jr. / Alamy
Barolo
Barolo consists of 11 villages, or ‘communes’ located to the southwest of the regional capital, Alba. The wines must undergo a minimum of 36 months of
