Montalcino has always been a place to be conquered, ever since the age of struggles between Siena and Firenze or Arezzo, without forgetting the period of crusades; nowadays whoever knows Montalcino wants to conquer it by trying to know the land as better as possible but even its fruits: the well known wine Brunello Docg or the Rosso Doc or the Sant'Antimo Doc or a good Vinsanto to get one's mouth sweet. Thus, nowadays the best image of Montalcino reveals itself by its most precious gift. the wine. But who gets the honour for giving birth and granting quality and prestige during ghe ages to that well known product by a hard work unless the “daddy” of Brunello ?...That's it! Because Brunello just has a daddy and his name is Ferruccio Biondi Santi. He didn't do but detecting and selecting the Brunello Wine, that is the one that comes from Sangiovese Grosso vine, at its turn the gentle chlone of Sangiovese vine from Chianti. He was the “parent” and nowadays he is told to have invented the Brunello. The nice Franco Biondi Santi maybe still preserves the first bottles produced by his grand-father and dated 1888. Brunello is the only wine in Toscana (or one of the very few surely counted by two hands fingers) not to be afraid of aging, nay...the more it gets aged the more it achieve prestige and strength. The border lines of the production area match the ones of the Montalcino jurisdiction. The local farms even offer pleasant and interesting wine-tourism programs. The Brunello is a meditation and tasting wine and to counterbalance the alcoholic rate you use to match it with a little bread, a salted pie or noble salami such as just the Cinta Senese or the Fat lard from Colonnata. If you have just to have a meal with it it is better to have it with game roasted meat or stuffed meat with very straight flavours and cooked with aromatic herbs, mushrooms or truffles. The Brunello must have to be served in very large and round crystal glasses so to smell its perfume before letting it pass by the papillas. As it is very aged that wine needs to rest in a decanter for a laps of time that goes from one hour until three hours so to let any rest falling at the bottom, to oxigenate and to grant for its whole structure. The Brunello is usually served at a temperature of 20-22° C. The DOCG (Controlled and Granted Name of Origin) of Brunello Area of Production: Montalcino Commune; Vine: Sangiovese Grosso (Brunello) Refinement in wood: 2 years in oak barrels; Refinement in bottle: 4 months (6 months for “Cuvée” Brunello Wine) Colour: intense rubin red tending to garnet as it gets aged; Flavour: dry, hot, lightly tannic, strong and balanced; Minimum alcohol rate: 12,5 % vol.; Bottling: it can be done only in the production area; Date of consumption: after 5 years by the grape harvest year (6 years for “Cuvée” version); Package: the Brunello from Montalcino can be sold only if it is packed in Bordeaux shaped bottles.