This 100% Sangiovese Grosso is planted to one hectare of 60-70 year old vines. The grapes are harvest by hand the first week of October. They are then crushed and transferred to tank by gravity. They endure 15 day maceration / fermentation period (29C) with frequent punch-down of the cap during the first week to promote extraction. The wine is then racked 2/3 times until March, when it is transferred to oak. It is then aged 3-4 months in Allier and Slavonian botte. 5% of free-run juice is removed to encourage concentration.
"The wine-making process for this red wine is the same as the Brunello, the grapes and type of vines used are again of 100% large Sangiovese, but without the need of ageing. It has a shining, clear appearance and is ruby red in colour. It has a good fragrance and intensity with the recognisable scent of small fresh fruits. To the taste, the wine is dry with a good persistence. It is ready to drink, even if kept for some time." --Simonetta Valiani
Score: 90 PointsWine Spectator Author: Bruce Sanderson
Pure fruit flavors of cherry and strawberry highlight this elegant, supple red, which is harmonious and adds accents of flower and spice on the finish. Drink now through 2018.
"Produced from the same Sangiovese Grosso grapes but it spends just a few months in oak. A fresher expression of the varietal, Rosso di Montalcino is meant to enjoy now. Rosso is an excellent way to experience the essence of Sangiovese Grosso at a fraction of the Brunello price."
Score: 89 PointsVinous Author: Antonio Galloni
"The 2013 Rosso di Montalcino is fresh, floral and lifted, with plenty of near-term appeal. Silky tannins add to an overall impression of gracefulness in this expressive, feminine Rosso. Crushed flowers, mint, sweet red cherries and cinnamon add the final layers of nuance. "
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