Tasting Notes: Rosso di Montalcino
They say a fine wine is born in the vineyard, and Montalcino is living proof of this. The area is a wealth of terroir that are unique throughout the world with clay and calcareous marl that add to the depth of a wine’s bouquet, intensity and deep color. Then there is the land of Brunello, one of the most appreciated wines in the world, known for its organoleptic qualities and ample structure.
Let’s not forget the “young” ones, the agile, snappy, ready-to-drink wines that are no less interesting from a tasting perspective. The Montalcino red wine of Carpineto is first refined in steel and then for a short time in small-medium barrels to give even more depth of character and structure to the sumptuous vine of Sangiovese. Let’s take a closer look at this wine.
With a quick swirl of the glass, you can immediately not the “body” of this wine, with its beautiful texture and ruby red color, born of a young age with great freshness. This is a pure Sangiovese wine.
Bring your glass to your nose and smell the typical notes of violet, cherry, blackberry and raspberry. You will also find minerality, stemming from the clay soil, and a clear note of balsamic which envelops the senses. This is a wine of intensity and great persistence, despite its young age. The aromas finish with light hints of vanilla and tobacco which come from the brief maturation in truncated cone vats. This is a perfect balance of sober elegance.
The taste is agile, made sapid by the minerality of the soil and fresh from the young age of the grapes. Tannins are present but never aggressive, ideal for dishes of great structure that are typical of Tuscan cuisine. The wine is enveloping both in the mouth and on the nose, with balsamic notes that caress the taste buds and complete this fascinating journey throughout the vineyards of Montalcino, all in one glass.
Florentine steak is one of the best pairings for this wine. Various other dishes include those typical of Tuscan tradition, such as pappardelle with wild boar or pici with Tuscan sauce. A general rule of thumb for pairing these wines is to choose dishes that have structure and succulence as to balance the organoleptic richness of Rosso di Montalcino.
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