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Altesino Rosso di Altesino Toscana 2016

Sangiovese from Tuscany, Italy
  • JS90
0% ABV
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  • WS90
  • RP88
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4.1 6 Ratings
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4.1 6 Ratings
0% ABV

Winemaker Notes

Rosso has a vibrant ruby red color and inviting aromas of ripe berries and forest fruits. Incredibly supple on the palate, with excellent body and balanced structure, Rosso di Altesino is an excellent value.

A perfect choice for rich, creamy pasta dishes, stuffed roasted game hens or barbecued chorizo or other sausages.

Critical Acclaim

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JS 90
James Suckling
This shows red cherry compote, red plum essence and some leather and spices. Medium body, fine tannins and a fruity finish. Drink now.
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Altesino

Altesino

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Altesino, Italy
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Near the end of 2002, Elisabetta Gnudi Angelini, owner of nearby Tenuta Caparzo, purchased the Altesino winery. Today's winemaking team, led by Simone Giunti and Alessandro Ciacci, is firmly committed to maintaining Altesino’s hard-earned reputation as a Montalcino institution and a global leader in innovative winemaking. Amid the eastern hills of Montalcino near Siena in central Tuscany, stands the magnificently elegant 14th century-built Palazzo Altesi, home to the Altesino winery and a marvelous resort. The ancient coat of arms, carved in white Carrara marble, is still visible above the antique oak portal. The stunning Palazzo Altesi beautifully reflects Altesino’s charm and refinement. Though the worldwide reputation of Brunello has encouraged some conservatism among Montalcino estates, Altesino has always been a leader, unafraid of innovation. The estate pioneered the technique of aging its IGT wines in small French oak barrels, limiting the time spent in oak to enhance each wine’s personality. The resulting wines were a groundbreaking improvement over those produced by traditional methods. No longer overwhelmed by wood, they were able to display the unique characteristics of the fruit, with softened tannins and perfect balance. Not content to rest on its laurels, Altesino became the first Montalcino estate to introduce the concept of cru wines, made with a special selection of grapes from a single vineyard. Its Montosoli Brunello, named after the prestigious vineyard, was the first of these wines and is still considered among the regions finest. Altesino also pioneered the concept of Brunello futures (wine purchased before its release) with its 1985 vintage. This commitment to innovation led to many modern wines in the estates portfolio, including Alte d’Altesi, Palazzo Altesi and Rosso di Altesino. Elegance, finesse, and a fruitier, richer style are the trademarks of Altesino’s wines and have earned the estate a position among the very top producers of Brunello. This achievement is even more impressive considering Brunello is perhaps the most recognized Italian appellation.


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One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

HNYALNRDA16C_2016 Item# 423133