Montalcino, a land dedicated to quality, does not stop at Brunello in the field of prize wines. Perhaps for this reason, for the first time in Italy, producers from this area were allowed to obtain from the same vineyards, two denomination of origin wines, based on precise technical evaluations: Brunello, destined to age for a long time, and Rosso di Montalcino, a younger wine that combines with its superb structure, attributes of particular vivacity and freshness.

Already appreciated and known with various denominations, Rosso di Montalcinoacquired a precise identity and official recognition with its passage to DENOMINATION OF CONTROLLED ORIGIN (D.P.R. 25/11/83 and subsequent modifications).

A valid alternative for the producer, it is also one for the demanding consumer.

Rosso di Montalcino is harmonious, elegant, sapid, not overly exacting but a pleasant accompaniment. To look at is brilliant and limpid with a composite ruby colour; to the nose it has a good intensity and fragrance, in which one recognizes scents of fresh fruit.

To the taste it is harmonious and dry, with vigour and freshness and a good persistence. It is a particularly tempting
wine ready to be drunk. Not to be kept for long, a wine that prefers to be drunk in its youth even if it can be aged.

Accompaniments for Rosso di Montalcino

Its features are exalted by Tuscan dishes with their pure, clear-cut taste, but, equally, it can accompany and enhance the most varied dishes of international cuisine.

It goes well with dishes of medium structure, such as pasta with meat sauce, poultry, mushrooms or truffles, composite risottos; main courses of pork or veal with sauce.

It should be served in crystal glasses for red wines at a temperature of about 18°C.

Production Rules of Rosso di Montalcino

Rosso di Montalcino was recognized as a wine with DENOMINATION OF CONTROLLED ORIGIN by the D.P.R. 25/11/1983 with subsequent modifications.

The rules established by the disciplinary regulations in vigour according to the Decree of 7/6/1996 are as follows:

Production area: Montalcino Township
Variety: Sangiovese (also called “Brunello” in Montalcino)
Maximum yield of grapes: 90 quintals per hectare
Ratio of grape yield to wine: 70%
Ready to be sold: 1rst September of the year following the harvest
Colour: intense ruby red
Odour: characteristic and intense perfume
Taste: dry, warm and lightly tannic
Minimum alcohol content: 12%
Total minimum acidity: 5 per thousand
Minimum net dry extract: 22 per thousand
Bottling: can be done only within the production area
Packaging: Rosso di Montalcino can be sold only if it is bottled in Bordelaise
type bottles.