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Sommelier Corner

Rosso di Montalcino D.O.C.

Montalcino, a land dedicated to quality, does not stop at Brunello in the field of prize wines. Perhaps for this reason, for the first time in Italy, producers from this area were allowed to obtain from the same vineyards, two denomination of origin wines, based on precise technical evaluations: Brunello, destined to age for a long time, and Rosso di Montalcino, a younger wine that combines with its superb structure, attributes of particular vivacity and freshness.

Already appreciated and known with various denominations, Rosso di Montalcino acquired a precise identity and official recognition with its passage to DENOMINATION OF CONTROLLED ORIGIN (D.P.R. 25/11/83 and subsequent modifications).

A valid alternative for the producer, it is also one for the demanding consumer.
Rosso di Montalcino is harmonious, elegant, sapid, not overly exacting but a pleasant accompaniment. To look at is brilliant and limpid with a composite ruby colour; to the nose it has a good intensity and fragrance, in which one recognizes scents of fresh fruit.

To the taste it is harmonious and dry, with vigour and freshness and a good persistence. It is a particularly tempting
wine ready to be drunk. Not to be kept for long, a wine that prefers to be drunk in its youth even if it can be aged.

Accompaniments for Rosso di Montalcino

Its features are exalted by Tuscan dishes with their pure, clear-cut taste, but, equally, it can accompany and enhance the most varied dishes of international cuisine.

It goes well with dishes of medium structure, such as pasta with meat sauce, poultry, mushrooms or truffles, composite risottos; main courses of pork or veal with sauce.

It should be served in crystal glasses for red wines at a temperature of about 18°C.

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