Here’s a closer look at this charming Italian wine.
A Brief History of Rosso di Montalcino
Rosso di Montalcino has its roots in the 19th century, when the Brunello di Montalcino appellation was first established. Initially, the wine was produced in a more rustic style, with a focus on simplicity and local ingredients. Over time, the winemaking techniques and traditions evolved, and the wine began to take on a more refined character.
The Production Process
A Taste of Rosso di Montalcino
Rosso di Montalcino is known for its bright acidity and moderate tannins, making it a great pairing for a variety of dishes. The wine’s flavor profile is characterized by:
This shift in approach has led to a new wave of Rosso wines that are gaining popularity among wine enthusiasts.
The Rise of Rosso: A New Era for Tuscany’s Red Wine
The Tuscan region is renowned for its rich wine heritage, with iconic reds like Brunello di Montalcino and Chianti Classico leading the charge. However, a lesser-known gem has been gaining traction in recent years: Rosso di Montalcino. This wine, made from the same Sangiovese Grosso grape as Brunello, has been gaining popularity among wine enthusiasts for its unique characteristics and refreshing qualities.
The Shift in Approach
Winemakers have started to treat Rosso with the same care that they give to Brunello.
Brunello is often described as having a more pronounced acidity and tannins, which can make it more challenging to age. Rosso di Montalcino, on the other hand, is often described as having a more approachable and fruit-forward style.
The Rise of Single-Vineyard Rosso di Montalcino
In recent years, Rosso di Montalcino has undergone a significant transformation. Producers are increasingly focusing on creating single-vineyard wines, which is a departure from the traditional approach of blending wines from multiple vineyards. This shift is driven by a desire to showcase the unique characteristics of each vineyard and to create wines that are more distinct and expressive. Key characteristics of single-vineyard Rosso di Montalcino: + More approachable and fruit-forward style + Often described as having a more pronounced acidity and tannins + Can be aged for a shorter period than Brunello + May have a more complex and nuanced flavor profile
The Benefits of Single-Vineyard Wines
Single-vineyard wines offer several benefits to producers and consumers alike. For producers, single-vineyard wines provide an opportunity to showcase the unique characteristics of each vineyard and to create wines that are more distinct and expressive.
This wine is a testament to the Brunello di Montalcino’s ability to age and improve over time. The wine is aged for a minimum of 36 months, with 12 months in oak and 24 months in bottle. This extended aging process allows the wine to develop complex flavors and aromas, including notes of dark fruit, leather, and spices.
The Brunello di Montalcino: A Wine of Complexity and Ageing Potential
A Wine Born from Tradition
The Brunello di Montalcino is a wine that has been born from the traditions of the region.
The changes are aimed at improving the quality and consistency of Montalcino wines.
A New Era for Montalcino Wines
The wine region of Montalcino, located in Tuscany, Italy, has long been renowned for its exceptional Brunello di Montalcino wines. For decades, the region’s wine authorities have been working to refine the production rules to ensure the highest quality and consistency of these iconic wines. In June 2024, a significant update to the production rules was announced, marking a new era for Montalcino wines.
Key Changes to Production Rules
The new rules introduce several key changes to the production process, including:
A Guide to Rosso di Montalcino
What is Rosso di Montalcino? Rosso di Montalcino is a type of Italian red wine produced in the Montalcino region of Tuscany. It is made from the Sangiovese grape variety, which is also used to produce Brunello di Montalcino, a more expensive and prestigious wine. However, Rosso di Montalcino is a more approachable and affordable alternative, offering a similar flavor profile to Brunello but at a lower price point. ### Key Characteristics
The Origins of Rosso di Montalcino
Rosso di Montalcino is a wine produced in the Tuscan region of Italy, specifically in the Montalcino area. The wine is made from the Sangiovese grape variety, which is also used in the production of Brunello di Montalcino. However, Rosso di Montalcino is a more accessible and affordable alternative to the prestigious Brunello.
The Production Process
The production process of Rosso di Montalcino is similar to that of Brunello di Montalcino, with a few key differences. The grapes are harvested by hand, and the wine is aged for a minimum of 12 months in oak barrels. However, Rosso di Montalcino is typically aged for a shorter period, usually around 6-9 months, which results in a fruitier and more approachable wine. The winemaking process involves a combination of traditional and modern techniques, including fermentation, maceration, and blending. The wine is aged in a combination of new and used oak barrels, which adds complexity and depth to the wine. The aging process is carefully monitored to ensure that the wine reaches its optimal level of maturity.
The Characteristics of Rosso di Montalcino
Rosso di Montalcino is known for its bright acidity, moderate tannins, and flavors of cherry, plum, and leather. The wine is typically light to medium-bodied, making it an excellent introduction to the world of Italian wines. The wine’s acidity is balanced by its moderate tannins, creating a smooth and approachable drinking experience.
Balanced and refined, Rosso showcases the winemaker’s skill in blending tannins and acidity.
Rosso is a testament to the winemaker’s skill in balancing the fruit and acidity levels. The wine’s structure is well-defined, with a harmonious blend of tannins and acidity that provides a smooth, velvety texture.
The Story Behind Rosso
Rosso is a wine that embodies the essence of Sangiovese, a grape variety that has been a cornerstone of Italian winemaking for centuries. The name “Rosso” translates to “red” in Italian, which is fitting given the wine’s deep crimson hue. But what sets Rosso apart from other Sangiovese-based wines is its unique approach to aging and production.
The Winemaking Process
The winemaking process for Rosso is a labor of love that requires great attention to detail. The grapes are carefully selected and hand-picked to ensure the highest quality. The fermentation process is carried out in stainless steel tanks to preserve the delicate flavors and aromas of the grapes.
The wine is made from 100% Sangiovese Grosso, a grape variety that is well-suited to the region’s unique terroir. Baricci’s Rosso di Montalcino is aged for 12 months in oak barrels, which adds complexity and depth to the wine.
The wine’s acidity is well-balanced, allowing the fruit to shine without overpowering the senses. Aged for 12 months in French oak, the wine has developed a rich, velvety texture and a subtle oak influence that complements the fruit without dominating it.
The Story Behind Canalicchio di Sopra’s Rosso
Canalicchio di Sopra is a small, family-owned winery located in the heart of Tuscany, Italy. The winery has been producing high-quality wines for over 20 years, with a focus on traditional methods and sustainable practices.
The wine is aged in a combination of French oak and stainless steel tanks, which adds complexity and depth to the wine.
The Story Behind Poggio San Polo
Poggio San Polo is a renowned winery located in the heart of Tuscany, Italy. The winery has been producing high-quality wines for over 30 years, with a focus on traditional Tuscan methods and sustainable practices. The winery’s name, Poggio San Polo, translates to “San Polo Hill” in Italian, which reflects the winery’s picturesque location on a hill overlooking the rolling hills of Tuscany.
The Wine: Rosso
Poggio San Polo’s Rosso is a flagship wine that showcases the winery’s commitment to quality and tradition.