An Italian classic that offers great value when you don't want to fork out for a fully grown Brunello di Montalcino.
Intense with complex fruit aromas of cherries, prunes and dried fruits. Brilliant with pasta or a good pizza...strangely enough.
Rosso di Montalcino DOC
Drink now + 8 years
Tuscany region of Italy
Whether it’s the climate, landscape, architecture, food or wine, everyone loves something about Tuscany.
Its wine scene is particularly rich, and although Chianti is hugely important to the region, we should not forget that there are many other notable wine attractions from this central Italian region too.
Montalcino has become a hugely important region in Tuscany in the last 40 years. Based 70 miles south of Florence and only about 30 miles inland, it is based around the town of the same name and its vineyards are sheltered by the towering Mount Amiata, which guards the region from too many storms.
Montalcino is generally warmer and drier than Chianti and its rich wines, sometimes described as the Barolos of Tuscany, reflect this. The region has only achieved fame since the 1960s for creating wines of class and quality, with the most highly prized wine is DOCG Brunello di Montalcino, the Brunello being a clone of the Sangiovese grape.
Another region of note in Tuscany is Montepulciano – another Tuscan region that uses a clone of Sangiovese, in Montepulciano, the grape is Prugnolo Gentile which makes wines that are for earlier drinking then Brunello di Montalcino.
Bolgheri is a region that’s gaining that’s fast gaining a reputation for good wines, and especially from Cabernet Sauvignons.
Chianti spans around 100 miles in length and is tucked in between the cities of Florence and Siena. It has seven sub-zones; the heart of the region, widely thought to produce the region’s finest wines, Chianti Classico has vineyards at an altitude of 250-500 metres in height, making ripening in cooler years something of a challenge.
Chianti also has six satellite regions, Chianti Colli Senesi, Chianti Colli Fiorentini, Chianti Colli Pisane and Chianti Colli Aretini, Chianti Montalbano and Chianti Rufina. Of these, Rufina is the best known and respected. Sangiovese is the most important grape in Chianti, while Canaiolo, Colorino and grapes such as Cabernet Sauvignon and Merlot are also now used.
As the name suggests, Tuscany is the home to the infamous Super Tuscan wines. These are effectively wines that do not adhere to the grape blend stipulations laid down by the authorities, and usually include international varieties of Cabernet Sauvignon or Merlot.
A famous red Italian grape whose name it is thought derives from the Latin “sanguis Jovis” literally “blood of Jove” and some might say it is capable of producing biblical wines.
Planted throughout the most of central Italy is reaches its apotheosis in Tuscany where it is the main component of wines such as Chianti, the Montepulciano’s, Brunello and the more recently famous “Super Tuscans”.
Young Sangiovese is fresh and fruity smelling of strawberries and spice. However when aged in oak it can produce much more serious wines that are complex, full of black cherry fruit and smoky. It has good acidity and tannins and works very well when blended with Cabernet Sauvignon.
Central Italy: The region and places of interest
Home to the opulent and stunningly beautiful Tuscany, Central Italy is responsible for the production of perhaps the ... read more
Salads & Vegetables
This wine would work well with a Thai style beef salad or a shredded duck equivalent. It suits most barbecued and grilled meats so a Mexican dish would work well.
Fish & Seafood
This wine is generally too heavy for fish and seafood.
Pasta & Other Sauces
Rich creamy sauces, such as cheesy carbonara, work well with this wine.
Casseroled game such as pheasant and venison work well with this wine but it is also perfectly suited to duck, beef, lamb and boar!
Herbs & Spices
The strong flavours of black pepper, garlic and chives make an excellent match for this wine. It would also stand up well against mint, rosemary and thyme.
Oaky wines can be tricky to pair but we think paprika flavoured foods would work well with this wine.
This wine works well with Brie, Camembert, Edam, Red Leicester and Chaume cheeses.