Rosso di Montalcino DOC

Rosso di Montalcino style and production

The surroundings of the town of Montalcino in southern Tuscany feature a warm and dry climate, which allows the Sangiovese grapes (locally called Brunello) to ripen perfectly. Unlike Brunello di Montalcino, which requires extended aging, the Rosso di Montalcino DOC appellation was designed for earlier consumption. The harvest for this wine often comes from younger vines, and the wine itself is aged for just one year (with perhaps only a few months spent in oak barrels). Consequently, the glass is dominated not by heavy oak or leather aromas, but by an exceptionally pure and crisp fruitiness: fresh cherries, red plums, strawberries, and light violet notes.

A gastronomic chameleon for your table

Due to its medium body, softer tannins, and highly vibrant acidity, Rosso di Montalcino is one of the most flexible food companions. It showcases the best traits of Tuscan wines without overpowering the dish. We recommend pairing it with:

• Traditional Italian pasta (e.g., Tagliatelle al Ragù) and lasagna;
• Roasted or braised poultry (chicken, duck);
• Classic charcuterie – cured ham and salami;
• Semi-hard cheeses (e.g., Pecorino).

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How does Rosso di Montalcino differ from Brunello di Montalcino?

Both wines originate from the same zone and are pressed from 100% Sangiovese grapes. Brunello is a wine that undergoes strict and extended aging (at least 4 years), intended for long-term cellaring. Rosso is a younger, lighter, and more approachable wine requiring only 1 year of aging. It is a more everyday, refreshing beverage offering an excellent price-to-quality ratio.

Does this wine need to be aged in the bottle for a long time?

No, this is a wine best enjoyed young. Its greatest asset is its crisp fruitiness, which is best experienced within the first 3 to 5 years after the harvest. However, the very best examples can age for up to 8 years.

At what temperature is it best to serve?

Since it is a refreshing red wine, it is recommended to serve it slightly chilled—at around 16 °C (61 °F)—to highlight the berry aromas and crisp acidity.