A wine that knows who it is
There is a prejudice about Rosso di Montalcino that is time to set aside: that of being the "younger brother of Brunello". It is a reductive, almost ungracious definition for a wine that has its own personality, recognizable and far from secondary.
Produced exclusively from Sangiovese Grosso grapes in the territory of Montalcino, one of the most fascinating wine landscapes in Tuscany, Rosso di Montalcino is a DOC wine that expresses the freshest and most fragrant soul of Sangiovese, with a versatility and ease of pairing that Brunello, in its complexity, cannot always afford.
In the glass
Look at a glass of Rosso di Montalcino against the light: the color is a deep ruby red, bright, clear, with a liveliness that tells you something even before bringing it to your lips.
On the nose, it opens with fragrance and intensity: fresh fruit, a hint of marasca, nuances that change over time and with aging. On the palate, it is structured but not heavy, complex but not hermetic. A wine that invites, accompanies, and is enjoyed with genuine pleasure.
How it is made
From vineyard to bottle
The winemaking process of Rosso di Montalcino is a precise journey, where each phase has its time and meaning. During fermentation, the pomace remains in contact with the must to release all the aromas that will define the character of the wine. This is followed by racking, the separation between must and pomace, then in order: transferring, aging, and maturation.
The resting, the wood, the bottle
Usually vinified in steel, Rosso di Montalcino ages for about twelve months in barrels, tonneaux, or barriques of wood, which round off its edges and enhance its spicy tones. This is followed by at least four months in bottle, necessarily of Bordeaux type. The wine cannot be marketed before the beginning of September of the year following the harvest: a rule that protects quality and respects the natural maturation times.
At the table
Rosso di Montalcino is a generous and reliable dining companion. It expresses itself best with pasta with meat sauce, dishes based on poultry, mushrooms, and truffle: pairings that enhance its structure without overshadowing its freshness. A wine for meals in the noblest sense of the term, capable of turning a dinner into an occasion.
Come and discover it
The best way to understand Rosso di Montalcino is to drink it where it is born: among the vineyards of Montalcino, with the Val d'Orcia stretching out on the horizon and the scent of the Tuscan earth in the air.
