Rosso di Montalcino

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History

It doesn’t have the fascinating history of Brunello, nor the fabric of the champion, but Rosso di Montalcino, a wine which was born to allow companies to produce, from the same Brunello vineyards, a simpler, less refined and more daily wine, in the highest and most positive sense of the term, succeeded in building enormous credibility, on both commercial and qualitative levels. Moreover, the root, or rather the grapes, are the same of Sangiovese Grosso, and on closer inspection, when Brunello had not yet been codified as we know it today, and therefore still in the second half of the nineteenth century, wines were marketed as “rosso” di Montalcino. But it is only in recent times, from 1983 on, with the Doc acknlowedgement of the Rosso di Montalcino, that what many call a “little Brunello” was born. In fact, it has quickly become the calling card of every company in Montalcino, and where big international critique proves lukewarm, ours has come to know, appreciate and reward its peculiarities, as demonstrated, for example, by the Three Gambero Rosso Glasses earned from producers of the highest level, such as Uccelliera, Baricci and Sesti, with their 2016 Rosso di Montalcino.

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Pairings

This wine is usually fresh, savory and juicy. Such features go well with a very wide range of dishes, starting from those of Tuscan cuisine, with strong flavors, but it is such a versatile wine that it can be combined with a great variety of Italian and international dishes, especially of medium structure, from first courses to white meat main courses, from mushrooms to cheeses, to truffles.

Production Regulations for Rosso di Montalcino Doc

Production area: Historical boundary of the Municipality of Montalcino.

Variety: Sangiovese (called, in Montalcino, “Brunello”)

Maximum grape yield: 90 quintals per hectare

Grape yield in wine: 70%

Entry for consumption: 1st September of the year following the harvest

Colour: Intense ruby red

Smell: Characteristic and intense smell

Flavour: Dry, warm, a little tannic

Minimum alcohol content: 12% Vol.

Minimum total acidity: 5 g/lt

Minimum net dry extract: 22 g/lt

Bottling: To only be performed in the production area

Packaging: Rosso di Montalcino can be marketed only if packaged in Bordeaux-style bottles