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Mocali Rosso Di Montalcino 2010

Sangiovese from Tuscany, Italy
  • WS90
0% ABV
  • RP91
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Winemaker Notes

Colored an intense, ruby red with garnet reflections, the Rosso di Montalcino has a finely intense nose with fragrant aromas of small, fresh fruits. On the palate it is delicately dry with aromatic, long-lasting flavors.

Critical Acclaim

All Vintages
WS 90
Wine Spectator
Intense cherry, raw meat, leather and underbrush notes highlight this complex red, which is balanced and long, with a tobacco accent on the finish. Drink now through 2018. 3,333 cases made.
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Mocali

Mocali

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Mocali, Tuscany, Italy
The Mocali estate, acquired by the Ciacci family (distant relations to Ciacci Piccolomini) in the 1950s, is a setting of natural Tuscan beauty where vineyards and olive groves alternate with oak and pine forests. This harmony of man and nature comes through in the delicious, ripe and balanced wines produced here, available at prices that are incredibly low when compared to those of the more established producers of Montalcino. The wines are particularly approachable when young, well-structured with ample body and an elegant, minerally character distinct to this growing area. The Rosso "I Piaggioni" is one of the best values on the market - simply delicious Sangiovese at an excellent price. Situated to the southwest of Montalcino at an altitude of 300-350 meters above sea-level on the slopes facing Castiglione del Bosco, the Mocali estate is comprised of 32 hectares, 6 of which are specialized vineyards (5 Hectares of Sangiovese grosso), and 4 dedicated to olive groves. As over half of the estate is covered by a vegetation characteristic to the hill on which Montalcino stands, the vineyards and olive groves alternate with a landscape of woodland of ilex, oak and arbutus. The soil is rendered highly mineral; salt owing to the presence of marl and limestone. Not being overly large, the Mocali estate lies under family management with the consultation of an expert oenologist.

One of the most iconic regions of Italy 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, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. 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, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

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

CNC732863_2010 Item# 119618