Questo vino
Rosso di Montalcino has a distinct identity built around the freshness and integrity of Montalcino Sangiovese, balancing immediacy with intensity.
Vineyard and terroir
The fruit comes from Vigna Rossa and Vigna d’Oriente in Montalcino, Siena, Tuscany. The vineyards stand at 450 m above sea level with a south–southeast exposure. Their soils are rich in calcium and clay. The vines were planted in 2000, trained to spur-pruned cordon and set at a density of 7,000 vines per hectare. The stated yield is 49 hl/ha.
Grapes
Blend proportions vary by vintage. Latest published vintage (2023): 100% Sangiovese.
Vinification
The 2023 grapes were harvested by hand into small 17 kg crates at the end of September. Careful berry selection preceded gentle crushing. Fermentation lasted 14–16 days at 28–30°C, with 80% of the wine fermented in cement vats and 20% in amphora. Malolactic fermentation took place in large 40 and 80 hl casks.
An alternate published specification describes fermentation simply in cement vats and malolactic fermentation in 20 and 40 hl large casks.
Ageing
The 80% component vinified in cement matured for 12 months in lightly toasted 40 and 80 hl large casks, while the 20% amphora-fermented component matured in cement. After blending, the wine received further bottle maturation before release. An alternate specification describes 12 months in lightly toasted 20 and 40 hl large casks followed by bottle maturation.
Technical data
- Alcohol: 13% vol.
- Total acidity: 6.03 g/L
- Residual sugar: 0.9 g/L
- Dry extract: 32.3 g/L
- pH: 3.42
- Formats: 750 ml and 1,500 ml
Tasting profile
Clear, bright ruby red with layered nuances. The nose combines fresh small fruits and a light morello-cherry note with blackberry, black cherry and a gentle touch of vanilla, showing good intensity and fragrance. The palate is warm and soft, with medium structure and balanced tannins. It is harmoniously dry, lively and fresh, with good aromatic persistence.
Serving and pairing
Serve at 16°C in large balloon glasses and open the bottle one hour before serving.
Vintage notes
The 2023 growing season brought substantial climatic challenges but ultimately achieved notable balance. A wet winter and spring culminated in an especially rainy June, complicating vineyard management through downy-mildew pressure. Timely agronomic work and the estate’s favourable position helped maintain regular production. Short heat waves arrived mainly in July, followed by increasingly stable conditions. From veraison in mid-August, ripening proceeded slowly amid dry, ventilated days and pronounced day-to-night temperature variation. Sangiovese reached full maturity by the end of September, and harvest took place in mild weather with limited rainfall. The resulting wines show harmony, finesse, depth and a pronounced sense of place.
