Home >Wine Club >Collosorbo Rosso di Montalcino

Red cherry, red plum, blood orange, chocolate and light leather.

Brunello di Montalcino is the revered red Italian wine produced in the vineyards surrounding the town of Montalcino, located about 120 km south of Florence in the Tuscany wine region. Rosso di Montalcino is made from 100% Sangiovese grown in the same delineated region as Brunello di Montalcino but is required to spend only 6 months aging in oak and 1 year total aging before release. This allows Brunello producers to make an earlier releasing wine that can generate cash flow while their Brunello di Montalcino age for their complete duration, typically three years. Rosso di Montalcino is typically lighter, fresher and more approachable upon release. The first reference to the estate dates back to the 8th century and ownership passed through several noble families until the Ciacci family bought it in 1850. Still owned by the Ciacci family, the estate today comprises approximately 345 acres, of which only 56 are cultivated as vineyards, with the remaining land devoted to olive groves, pasture and woods.

Sangiovese is one of the few wines with enough acidity to stand up to tomatoes, an ingredient that can make lower-acid reds taste metallic and flat. In addition to classic Tuscan dishes like tomato-based ragus and meaty pasta sauces, this Rosso will be delicious with herb-rubbed roasts, chops or steaks of beef, lamb, pork or game. It will also be a wonderful match for my Roasted Barley and Mushroom Risotto.

Rosso di Montalcino wines can be made in a heavier style with Brunello-like characteristics. Known as “Baby Brunellos”, they are often a third to half the price of Brunello di Montalcino.