Red wines from Montalcino
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General description of wine and territory of Rosso di Montalcino Doc
The production of a young red wine, >in addition to that of Brunello, has been present for a long time in the territory of Montalcino. In the second part of the nineteenth century there was the production of a wine defined as Rosso”. As part of the Exhibition of Typical Sienese Wines held in Siena in 1932, 1933 and 1935, were presented wines from Montalcino. In the years around 1960 it was thought to frame this wine as part of a DOC and the first idea was to designate this wine as a Red wine from the Brunello”. Subsequently the wine was designated as Rosso di Montalcino”.
Rosso di Montalcino is appreciated for its fragrance and freshness, given by the primary fruity aromas of the summer season, coming from the grapes that grows in this territory and the secondary aromas originated during fermentation.
This fantastic Tuscan Red wine, intercepts the appreciation of a wide range of consumers, because it is easy to match and has characteristics of versatility. It is in fact possible to find, depending on the cellars and the geological characteristics of the soil in which the vineyards rise, the young Rosso or the more structured and complex Rosso. The grapes destined for the production of Rosso di Montalcino” must be produced within the administrative territory of the municipality of Montalcino in the province of Siena, as specified in the strict production disciplinary.
The grapes with which it is produced il vino Toscano Rosso di Montalcino
Il vino DOC &quold; must be obtained from grapes from the vineyards composed in the estate exclusively from the grape variety Sangiovese” that in Montalcino following the ancient traditions, in full respect of the winemakers ancestors, which have culturally characterized this portion of Tuscany is called, “;Brunello”.
The Sangiovese grape “Brunello” has specific varietal characteristics that see a leaf of medium size, pentalobate shape, and light green color. The Cluster is also of medium size, compact in consistency and cylindrical in general shape that tends to the wing when the wing is present in the upper part. The berry is medium in size tending to large in the most exposed branches, ovoid and regular. The skin is black purple and rich in plum but not very thick even if resistant.
The main characteristics of production show that Brunello, like Sangiovese, is a vigorous grape with a medium germination. For this reason, the breeding and the cultivation technique must take into account the preference of the vine, the presence of hilly soils of medium or poor fertility, with a prevalence of clay or clay sediments – calcareous with abundant skeleton. They tend to dry, especially during ripening. The specific breeding technique in consideration of these characteristics is that of the spurred cordon, with frequent or abundant pruning.
Wine analysis Rosso di Montalcino
This special Tuscan red wine with a registered designation of origin “Rosso di Montalcino DOC&rdquo has an intense ruby red color. The reflex towards the sensorial analysis of the smell shows a strongly characteristic and intense smell. The taste is dry, warm, slightly tannic, velvety and intense, long lasting.
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Recommended pairings with this Tuscan red wine
Its characteristics are enhanced by the typical dishes of Tuscan cuisine from the taste and decided but, equally, can accompany, enhancing them, the most diverse proposals of international cuisine. It goes well with dishes of medium structure, such as pasta with meat sauce, poultry, mushrooms or truffles, composite risotto; second course prepared with pork or veal sauce.
The service temperature is between 16° and 18° degrees centigrade, the decantation can be short, max 1 hour and the suitable glass is the ballon for red wines, wide and that facilitates the release of aromas.
