A first characterisation and classification of Montalcino wines in relation to production areas: combination of destructive, non-destructive and chemometrics analyses

Sangiovese (Vitis vinifera L.) is one of Italy’s most important wine grape varieties, forming the basis of several iconic DOCG wines, including Chianti, Chianti Classico and Brunello di Montalcino. The production of Brunello di Montalcino is confined to a well-defined area in Tuscany, which can be further divided into four macro-zones that may influence the wine’s distinctive characteristics. However, potential compositional differences among the wines from these subzones have not yet been thoroughly explored. This study aimed to characterise Brunello di Montalcino wines from the four sub-areas in terms of their phenolic and aromatic profiles. Analyses were conducted using conventional techniques such as HPLC-DAD and GC-MS, alongside the non-destructive approaches electronic nose (E-nose) and AOTF-NIR spectroscopy. These latter tools were evaluated for their ability to differentiate wines based on their geographical origin. The results revealed pronounced differences among wines from the four subzones, particularly within specific phenolic classes and volatile compound profiles. Non-destructive methods showed promising discriminatory power in distinguishing wines according to their macro-area of origin. This study provides a deeper understanding of how intra-regional geographical differences within the Brunello di Montalcino DOCG influence wine composition and aromatic expression, and thereby reinforce the wine–terroir relationship. The results contribute to broader zoning objectives by enhancing communication of territorial identity, promoting quality through differentiation, informing consumers about grape origin, and fostering market interest through a more diversified product offering.