Brunello (Italian for "little dark one" for the brown hue of the skin) is a strain of the red Sangiovese Grosso varietal developed in the Montalcino region of Tuscany. It's responsible for some of Italy's most renowned red wines, most notably those from the Brunello di Montalcino appellation. By law, they must be made totally from Brunello grapes and be aged at least four years. Brunello wine is heavier than Chianti, and has a rich, dark color in good vintages with enough tannin and firmness to assure bottle development for more than a decade.