Brunello and Rosso di Montalcino tasting: discovering Sangiovese

The tasting was created to demonstrate that Montalcino is not homogeneous. Its vineyards range from roughly 150 m to more than 600 m, with changing exposures, winds, temperatures and ripening times. Monte Amiata moderates severe weather, regular ventilation supports vine health, and galestro, alberese and ancient marine sediments contribute different identities.

Five wines build a progressive reading of Sangiovese: Punto Rosa, two vintages of Rosso di Montalcino and two vintages of Brunello. Punto Rosa combines early-picked grapes with saignée must from Rosso and Brunello production. Rosso uses shorter maceration and ageing to preserve fruit, freshness and immediacy, while Brunello provides the longer temporal perspective. The purpose is to make visible how one variety retains its identity while responding to place, weather, cellar choices and time.