Rosso Di Montalcino
Sourced from the Testucchiaia and Palazzetto vineyards.
Testucchiaia is at 320m in elevation and Palazzetto is at 220m.
The soil is a mix of sand, clay and limestone in varying amounts depending on vineyard location.
Spontaneous fermentation and maceration for three weeks in stainless steel.
Aged nine months in large, Slavonian oak barrels. Followed by at least a few months in the bottle before the wine's release.
35,000 bottles produced plus 150 magnums.
The 2016 Rosso di Montalcino is yet another excellent, albeit easy-drinking, red wine from a classic vintage. The quality of fruit in 2016 really shines through, thanks to the tight intensity and sharp varietal identity of this wine. Textbook Sangiovese gives off cherry, violets and wet earth. You get all of that here.
This is rich and infused with cherry, strawberry, floral, mineral and tobacco flavors. Fluid and lively, showing fine harmony and a long, mouthwatering aftertaste. Drink now through 2023. 3,000 cases made.—B.S.
Field Publication Computed:
Wine advocateWine Spectator