ROSSO DI MONTALCINO DOC (ORGANIC)

Col d'Orcia actively contributed to the creation of the Rosso di Montalcino category. In the early 1970s, Count Marone Cinzano created a young Sangiovese for everyday drinking during meals. Soon other local producers followed suit, and in 1983 Rosso di Montalcino became a D.O.C. wine through a decree by the President of the Italian Republic. Today, Rosso di Montalcino is a classic wine, made from pure Sangiovese grapes, released one year after harvest to maintain all the freshness and fruitiness of a young wine, but at the same time the intensity of that terroir that only Montalcino is capable of imparting.

Tasting notes: intense ruby red. Complex and pleasant aroma, where fruity notes, mainly cherry and small red berries, combine with nuances of spices. On the palate, it is a wine with good structure, soft and engaging. The tannins are well present, yet silky, leading to a long, persistent and pleasantly fruity finish.

Provenance: own vineyards, located in Montalcino, on the Sant'Angelo hill, overlooking the Orcia river, south-facing. Province of Siena, Tuscany.

Altitude: 250m a.m.s.l.

Climate conditions: budbreak occurred at the end of the first week of April, with excellent shoot fertility and a good number of potential bunches. April was a mild month with little rain, as was the entire first part of spring. Temperatures from May to July, well above seasonal averages, resulted in some flower shedding and less bunch development, making them smaller and sparser. The rains, which arrived between late July and mid-August, totalling 130mm, favored a drop in daytime temperatures and considerable nocturnal thermal variations which in the following weeks allowed the plants to rebalance the grape parameters. The harvest was slightly brought forward to early September.

Grape varieties: 100% Sangiovese. In Montalcino known as Brunello, the grape of the famous Brunello di Montalcino.

Year: 2023

Vinification: skin fermentation lasting 10 to 12 days, at a controlled temperature below 28° C, in low and wide 150 hl stainless steel tanks, specially designed to delicately extract tannins and colour. Ageing for a period of 10 to 12 months in Slavonian oak barrels with a capacity between 75 and 150 hl. Part of the wine was aged in large casks and concrete tanks. This is followed by bottle refinement at controlled temperature.

Alcohol content: 14.5%

Total acidity: 5.4 g/l

Serving temperature: 18°C

Some awards and distinctions:

BEREBENE 2025 GAMBERO ROSSO (2022 vintage)

Falstaff 90 points (2021 vintage)

James Suckling 91 points (2022 vintage)

The Wine Journal 2023 93 points (2021 vintage)

Vinous A. Galloni 90 points (2022 vintage) and 91 points (2020 and 2021 vintages)

Luca Gardini 93+ (2018 vintage)

Robert Parker 90 points (2016 vintage)

Jancis Robinson 16.5 points (2015 vintage)