Wines of Tuscany circa 1937: Brunello di Montalcino

Herewith our second post in a series of translations from a 1937 catalog of the wines of Italy. You will find the previous post here including informations on the catalog itself. We hope that these informations will be useful for those who wish to understand the history of wine in Tuscany by providing these “snapshots” of the wines in the era between the two world wars.

In our cellar, we still retain some wines from this period (see the photo below).

Brunello Montalcino (Tuscany)

Wine of great class, reminiscent of the best Burgundy, for its delicious aroma, for its velvety texture, for its generosity, and for the perfect harmony among its components.

This nectare, which is produced in Montalcino (a historic castle that was once the last outpost of the Republic of Siena), is bright, red-garnet in color, with delicate notes of violet, delicious on the palate, with a dry, tonic taste and alcohol content from 12.5-13%. It is a wine that warms and restores you and for this reason, it is suited for those who work with their brains, the elderly, and those recovering from illness. It will give the drinker a sensation of new life. It is a wine that should be drunk after at least 3 or 4 years of aging because as a young wine, it is ungraceful, sharp, and unharmonious. It fares well in prolonged aging, which refines it and perfects its velvety character, its aroma, and its smoothness on the palate.

It is greatest flavor and its exquisite properties are expressed when paired with roast game, especially spit-roasted thrush with olives. It should be served at a temperature of 18-20° in a transparent chaliced crystal glass, with a small bulge and thin lip. It is wine for fine dining.

Old brunello before world war two

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