ROSSO DI MONTALCINO DOC WINE FROM TUSCANY
(Rosso di Montalcino DOC from Montalcino, Siena)
Rosso di Montalcino DOC “grow-up” in the same area as its bigger brother, the Brunello di Montalcino DOCG. This wine was born the idea to create a fresher style of wine that needed considerably less ageing time than its sibling.
TASTING NOTES – What’s in the glass?
Rosso di Montalcino retains a brilliant ruby red colour, with garnet reflections when ageing. Black cherries, black currant and raspberry notes dominate the nose, as well as the taste. The fruity notes alternate with the spicy ones, such as black pepper, cardamom and nutmeg. The scent is really complex because there are a lot of different fragrances in addition to those already reported. On the palate, Rosso di Montalcino is a dry and mineral red, robust, as well as harmonious. The structure is amazing and its elegance characterizes every sip. With its freshness and exuberance, Rosso di Montalcino is definitely a persistent and easy to drink red wine.
FLAVOUR STYLE: Full-Body Red
PARING – What do I pair with?
Rosso di Montalcino is a great choice for all meals. It matches well with pasta dishes as well as with main courses, better if meats-based. Perfect even with soups, such as bean soups and lentils cream. The producer suggests to pair it with Italian fresh pasta, especially Tuscanian fettucine, with ragout sauce.
The farm stretches for 12 hectares in the northern side of Siena, exactly on the hill of Montosoli, a region of excellence and great wine-making vocation. It was born in 1955 when the Baricci’s family bought the small farm called Colombaio di Montosoli. At that time Brunello was an unknown wine, produced in small quantities and only by very few enthusiasts. Currently, Nello’s Baricci nephews, Federico and Francesco, carry the name of the family, always synonymous with tradition, passion and seriousness. One of the so-called “small producers” that certainly contributed to making Brunello Di Montalcino one of the greatest wine of the world.
WINEMAKING NOTES – How is it made?
The harvest begins in the last week of September and farmers pick grapes by hand and put them in wooden bins. Once in the cellar, the selection of the grapes takes place in two periods, first immediately after picking and then after destemming operations, as a result, to guarantee that only completely ripe berries go to the fermentation tanks. After the soft pressing, the fermentation occurs in steel tanks while maceration with skins takes place at the same time. Then the wine goes directly to French oak barrels, where it matures for 12 months. Consequently, Rosso di Montalcino remains 3 months more in the bottle before the release.
HARVEST: from September 20th to 30th
Rosso di Montalcino DOC – More Details
ABV: 14,5% Vol
VOLUME: 750 ml
BOTTLES PRODUCED: 18.000