A traditional, fresh velvety wine, Rosso di Montalcino comes from the estate’s best vineyards, the same
that produce the winery’s top flight Brunello. The wine is a fruit driven beauty with persistent , fruity
aromas and plump flavors of sweet black cherry and red plum. There’s good structure here and notes of
cocoa, blood orange and new leather.
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.