From: Tuscany, Italy
Varietal: Sangiovese
Tasting Notes: This wine is bright and open on the nose, with notes of red flowers, nuances of raspberry, currant, and pomegranate, and undercurrents of citrus. Each sip reveals a core of fleshy red cherry and layers of baking spice, cigar box, and earth, which leads to a finish marked by fresh acidity and soft tannin.
Pairing: This wine would pair beautifully with a variety Tuscan-inspired preparations of meats, game, and pasta. This recipe for Mushroom Pasta With Pepper & Pecorino by Hana Asbrink for Food52 is just what we’re looking for: the mushrooms and pecorino will provide a deliciously earthy contrast to the bright fruit flavors present in the wine.
About. La Gerla was born from the passion of its founder, Sergio Rossi, a successful businessman who fell in love with his vineyards, caring for them as if they were his children. The vineyards at La Gerla lie right on the Montalcino hill at 320 meters (almost 1050 ft) above sea level, right where the slope softens; a small winery, which, since its founding in 1976 has become a great cru of this Tuscan territory surrounded by the Orcia and Ombrone Valleys, looking out to Buonconvento and Siena from the winery door.
Sergio Rossi passed away in July 2011 but left behind a deeply respected legacy and winery. La Gerla works to manifest Rossi’s philosophy of great attention to quality and detail in everything they do. Alberto Passeri now oversees winemaking and operations at La Gerla, faithfully carrying on Sergio Rossi’s founding vision and proud to boast that La Gerla is the only family-owned property in Montalcino working with the original Biondi Santi (BBS) Sangiovese clones.
This wine is made from organically farmed young vines in Castelnuovo (which falls in the Brunello zone) and undergoes the same selection and vinification as the estate’s renowned Brunellos. However, this wine is aged for just 4 months in Slavonian oak and 2 months in bottle prior to release.
