Winemaker Notes
La Lecciaia Rosso di Montalcino is imminently drinkable, with bright cherry, incense and smoky scents. The wine is medium-bodied on the palate, with fine tannins and good acidity to complement the buoyant fruit. While this is totally enjoyable now, it will age nicely for the next seven years.
Professional Ratings
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James Suckling
A fresh and fruity red with cherry and berry character and hints of citrus. Medium body, light tannins and a fresh finish.
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Wilfred Wong of Wine.com
The 2020 La Lecciaia Rosso di Montalcino displays a light to medium garnet hue and opens with subtle notes of sandalwood and fresh garden herbs. On the palate, it is smooth and enticing, layered with earthy nuances and a touch of savory depth. This elegant Tuscan red finds a natural partner in Tagliata di Maiale — grilled slices of pork tenderloin, simply seasoned with olive oil, rosemary, and sea salt, and served atop a bed of peppery arugula with shavings of Parmigiano Reggiano. The wine’s acidity cuts cleanly through the richness of the pork, while its herbal aromas echo the rosemary and greens. The gentle tannins and earthy character enhance the charred edges of the meat, making for a balanced and satisfying pairing that celebrates Tuscan tradition at its best. Tasted: August 15, 2025, San Francisco, CA)
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.