Historical Background and Organoleptic Profile
The production of this red wine, typically consumed in its youth, is historically established in south-eastern Tuscany, referred to by different ways and names. Historiographical information is present regarding a ''Vermiglio'' that was produced to be consumed relatively quickly. Then, in 1869, in the Montalcino production area, a local product made from Sangiovese grapes was awarded a bronze medal. Finally, in the 1960s, this type of wine was finally awarded the Denominazione di Origine Controllata designation, initially called 'Rosso dai vigneti di Brunello' ('Red from the Brunello Vineyards'), and subsequently given the name we are all accustomed to today.
Among the vast number of red wines currently produced in Tuscany, Rosso Montalcino has always been appreciated by a wide range of consumers for its natural qualities of fragrance and freshness. In the glass it usually has a marked ruby red colour, which is clear and transparent, and on the nose it releases primary fruity aromas of cherries, blackberries, raspberries and floral violets together with mineral and balsamic tones. These make the olfactory bouquet captivating and intense, resulting in a succulent and dry taste. Medium-bodied and warm, it possesses a good underlying sapidity and a well-smoothed tannic texture that lend elegance to the taste and balance to the palate. It is characterised by a good persistence on the palate, with notes of wild berries and a finely mineral undertone. Thanks to its natural versatility, it can be paired with many dishes, not only those of the local culinary tradition such as pici al ragù, ribollita with vegetables and beans and the classic fiorentina steak, but also with first and second meat dishes of different regional origins, such as roasts and grilled meats, as well as with mature cheeses.
The Rosso di Montalcino Production Area
The territory established by the relative regulations as being suitable for the production of the DOC (Denominazione di Origine Controllata) extends over a total area of 243.63 square kilometres in the area of the municipality of the same name, located 40 kilometres south of the city of Siena. This exceptional area is the native land of "Rosso di Montalcino", and is historically dedicated to viticulture and the production of quality Tuscan wines. It is defined by the valleys of the three rivers Orcia, Asso and Ombrone, by the mountains of the Central Apennines and by the sea, which give a natural fertility to the land, as well as recreating a territorial setting of great beauty and rich biodiversity. The vineyards are located at varying altitudes, ranging from 120 metres above sea level to 650 metres at the highest point, precisely near Poggio Civitella. These heights allow the rows of vines to enjoy daily fresh and constant breezes that allow the grapes to ripen perfectly, avoiding the formation of mould as much as possible. The soils here, dating back to different geological eras, are diverse and varied, rich in calcareous sandstone and mixed grain sizes tending towards sandy and sometimes clayey.
All these morphological and microclimatic qualities combine to produce one of the most famous and renowned enological productions thanks to its juicy soul and good evolutionary potential. Great wines that bear this denomination on their labels, such as Rosso di Montalcino Banfi, Fattoi, Mastrojanni, Poggio di Sotto and others, have over time become true cornerstones of Italian winemaking around the world, and are highly appreciated both internationally and locally.
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