Valdicava Rosso di Montalcino 2019
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This vintage is open knit and ready to drink. The nose has notes of black cherry, balsamic and a slight hint of mushroom. Scents of eucalyptus tea leaves and violets can be picked up as well. The palate is bone dry with medium acidity. The tannins are soft and well integrated in the wine. At first sip this wine might seem a bit austere but the more it breathes the more refined it becomes with a silky and elegant finish on the pallet. Very approachable and ready to drink.
Other Vintages
2018-
Suckling
James
-
Suckling
James
Montalcino is home to the opulent of the Sangiovese grape. At our precise latitude of 43 degrees, the warmth of the nearby Tirrean Sea, the protective barrier of the "Monte Amiata," the coolness of the wooded areas, the breeze and the moderate rainfall all coincide to facilitate the growth of these grapes to fragrant, full maturity. Valdicava is located in the Montosoli area which is famous in Montelcino for creating wines with great balance of body and aromas. We pay the utmost attention towards maintaining the individual characteristics of our wine in order to exalt the spirit of the place, the 'genius loci' of our estate.
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.