From: Montalcino, Tuscany, Italy
Varietal: Sangiovese
Tasting Notes: An intense, bright ruby-red color, this wine is rich in aromas of black cherry, pomegranate, dark plum, wild raspberry, sweet spices, and hints of violet. These flavors come into focus on the lively, structured palate, which incorporates notes of spice and vanilla from integrated oak aging. The finish is soft and lingering, with harmonious and balanced tannins.
Pairing: This Rosso di Montalcino will taste wonderful with anything from mushroom risotto, savory tarts, baked or au gratin pasta dishes, roasted chicken with mediterranean herbs, pork chops, or grilled meats and roasts. We’re sharing a recipe below for a tried and true favorite: spaghetti and meatballs!
Spaghetti and Meatballs
About. The Brunello and Rosso di Montalcino wine production areas are limited exclusively to the town of Montalcino, which is located about 40 km south of Siena. The area and soil profiles of Montalcino were formed over a number of geological eras, resulting in soils composed of clay and shale along with extended limestone areas. There is a typically Mediterranean climate, with mild winters and hot summers. The average hill level can often experience a lot of breeze, which guarantees optimal conditions for the healthy growth of the plants.
The Coldisole estate is located in the south-eastern part of Montalcino area, on hilly, medium texture, slightly clayey soil. The microclimate is characterized by cold winters, hot summers, which can sometimes be fairly dry, with excellent ventilation and daily temperature changes. Here they cultivate 4.5 hectares of vineyards that produce Brunello di Montalcino and 1.5 hectares dedicated to the production of Rosso di Montalcino. All the vineyards have been planted exclusively with the Grosso clone of Sangiovese that’s specific to the area.
The vineyards are located at an altitude of 400 meters, with a south-west exposure. Grapes are carefully selected by hand during harvest. From here, the grapes selected for this wine for their fresher, more fruit-driven character were destemmed and fermented in stainless steel tanks at temperatures ranging between 27° and 30°. The grapes remained on their skins of 10-12 days to extract the finest perfumes and aromas. The wine was released after aging for eight months in small oak barrels and in bottle for six months.
