The Rosso di Montalcino appellation, which became a DOC in 1983, can be found in the Italian village of Montalcino in Tuscany. Often considered as a more accessible alternative to Brunello di Montalcino, Rosso di Montalcino is made solely from Sangiovese. The vines enjoy a good south-west exposure and a warm, dry climate. They are protected from heavy rain and hail by an ancient volcano in the region, Mont Amiata. The different soils of marl and sand, also influence how the vines grow (some of which are more than 20 years old) and the structure of the wines. On average, maturation takes place in oak barrels for a year, but this can last up to 20 months depending on the estate.
While Brunello di Montalcino is a wine to be cellared, Rosso di Montalcino is a lively, structured wine that can easily be enjoyed young. On the nose, black fruits and spices add to the wine’s intensity, and on the palate, its freshness is accompanied by present, but light tannins. An ideal way to discover this beautiful Italian region at an attractive price point.