Rosso di Montalcino

Rosso di Montalcino is a dry, medium-bodied red from Tuscany, Italy, made from Sangiovese. Expect juicy cherry and raspberry, a little spice and that classic Italian freshness that makes it ridiculously easy to pair with food. Pizza, lasagne, spaghetti bolognese, tomato-based pasta and roast meats are all very welcome here.

Taste:

Think bright, juicy and unmistakably Italian.

Rosso di Montalcino is dry and medium-bodied, with lively acidity, smooth to moderate tannins and plenty of fresh red fruit.

Cherry is usually the star, backed up by raspberry, red plum and cranberry, with hints of violet, dried herbs, earth and spice. Some bottles bring a little oak into the mix, adding subtle notes of vanilla, tobacco or leather.

It's got enough structure to keep things interesting without becoming too serious about it.

Food Pairings:

If Italian food is on the menu, you're already halfway there.

Rosso di Montalcino's acidity makes it brilliant with tomato-based dishes, so try it with lasagne, spaghetti bolognese, beef ragù, meatballs in tomato sauce, aubergine parmigiana or a big bowl of tomato pasta.

It's equally happy on pizza night. Margherita, pepperoni, prosciutto, mushroom and meat-topped pizzas all work well.

For something meatier, pair it with roast pork, pork chops, roast chicken, sausages, lamb chops or grilled steak. It also works beautifully with mushroom pasta, grilled vegetables and dishes loaded with Italian herbs.

And if there's Parmesan, Pecorino or another mature Italian cheese involved? Even better.

Similar Wines:

If you enjoy Rosso di Montalcino, Chianti and Sangiovese are obvious next stops, sharing that combination of red fruit, acidity and Italian food-friendliness.

Ready to turn things up a notch? Brunello di Montalcino is made from the same grape and the same part of Tuscany, but is generally richer, more structured and built for longer ageing.

Vino Nobile di Montepulciano and Morellino di Scansano are also worth exploring for more Tuscan takes on Sangiovese.

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More About Rosso di Montalcino:

Rosso di Montalcino comes from the vineyards surrounding Montalcino in Tuscany and is made from 100% Sangiovese, locally traditionally referred to as Sangiovese Grosso.

It shares its home and grape with the considerably more famous Brunello di Montalcino, but Rosso is designed to be released and enjoyed much sooner. It requires less ageing, which generally means more emphasis on fresh fruit and an approachable structure.

That doesn't make it "lesser Brunello". Think of it more as its younger, more spontaneous sibling: all the Tuscan credentials, considerably less waiting around.