Winemaker Notes
Ruby red color. Elegant, intense nose with typical notes of red fruit such as cherry and raspberry, slightly underlined with vanilla. Full and balanced sip, with a persistent fruity finish.
Excellent with first courses with meat and game sauces, grilled and roast red or white meat dishes, and poultry
Professional Ratings
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Robert Parker's Wine Advocate
La Poderina's 2018 Rosso di Montalcino opens to a light ruby color that shines nicely in the glass. The aromas open to wild fruit and tart cherry, but there's a mineral note as well, with crushed stone or pencil shaving. Seeing 10 months in steel vat, this is a lean and tonic Sangiovese that would pair with a simple pasta al pomodoro with extra Parmigiano cheese grated over. Those chalky mineral tones give the wine better sharpness and definition compared to many of its peers.
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.