Rosso di Montalcino, 2021
100% Sangiovese from Montosoli. Medium-bodied and fresh, with red cherry, red berries, light spice, clear acidity and fine tannins. Aged 6–10 months in Slavonian oak.
About this wine
Wine Style:
Dry, still red; medium-bodied, fresh acidity, moderate tannin
Tasting Notes:
Appearance:
⤍ Deep ruby red
Nose:
⤍ Red cherry, red berries, light vanilla and spice
Palate:
⤍ Fresh and medium-bodied, with red fruit, clear acidity and fine to moderate tannins
Finish:
⤍ Persistent, dry, lightly spicy
Gastronomy:
∙ Pasta with ragù, roast pork, roast chicken, beef, mushrooms, salumi, medium-aged cheeses
∙ Avoid: Delicate seafood, raw fish, very spicy food, sweet dishes
Vineyards:
Estate vineyards located within approx. 2 km of the winery in the Montosoli area, mainly clay-rich galestro, with abundant rocky material
Maturation:
6–10 months in Slavonian oak, followed by at least 3–4 months in bottle
Winemaking process:
The Sangiovese comes from the Cencioni family's Capanna estate in Montosoli, north of Montalcino. It macerates on the skins for about two to three weeks, with both fermentations in conical Slavonian oak vats, then ages in large Slavonian casks. Founder Giuseppe Cencioni was one of the founders of the Brunello consortium in 1967.
Interesting notes:
Fermentation and malolactic fermentation both take place in Slavonian oak vats, rather than stainless steel
Vinoteka's note
Capanna has belonged to the Cencioni family since 1957, and Giuseppe Cencioni was one of the 25 founders of the Brunello consortium; the family still ages its wines the original way, in large Slavonian oak. The Rosso is pure Sangiovese from vines of 15–25 years on the clay-schist slopes of Montosoli, north of Montalcino, with 18–20 days on the skins and 12–15 months in 20–30 hl casks. Medium-bodied, with bright cherry, a hint of bark and rose petal and a mineral grip. Serve at 16–18 °C with pici and wild-boar ragù; best within five years of the vintage.
Written by the Vinoteka team from the producer's technical sheet.
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