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| It is quite common to find grape varieties whose names change from one area to the next. In this case, Brunello is the name of the grape as well as the wine, but we are still dealing with a variety of Sangiovese, the red grape of Tuscany. |  |
| Brunello is an expensive wine; this tends to be the first thing people talk about when discussing it - is it worthy of the price tag? This is somewhat of a moot point as the producers seem to have no trouble whatsoever in selling their wines, whatever the price. The ‘second' wine, Rosso di Montalcino, was regularly proposed as a far less expensive alternative, but even this wine has spiraled in price in recent years. |  |
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| As with Barolo, Brunello was often cited as a wine that spent far too long being wood-aged; when it finally emerged it was as a dry wine, packed with tannin and with little remaining fruit. Times have changed, and many wines are now far more approachable. When it is good, it is very, very good, with great depth and structure that benefits from prolonged bottle-aging. |  |
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