The production of a young red wine has been present for a long time in the territory of Montalcino. Over time this wine has been designated in various ways and has assumed an important role in the Montalcino area. A wine called Vermiglio was known to be produced and consumed relatively quickly due to its characteristics of freshness and fragrance.
In the second part of the nineteenth century, a wine defined as “Red” was awarded a bronze medal in 1869.
In the 60s of the twentieth century, this wine was decided to be placed within a designation of origin, and the first idea was to designate this wine as “Rosso dai Vigneti di Brunello”. Subsequently, the wine was defined as “Rosso di Montalcino”, a name that took root precisely to be immediate and linked to the territory.
The Rosso di Montalcino DOC wine obtained the recognition of the Controlled Designation of Origin on November 25, 1983.
The production area of the Rosso di Montalcino DOC wine corresponds to the municipality of Montalcino in the province of Siena. It is located in south-eastern Tuscany, 40 kilometres south of the city of Siena.
The “Rosso di Montalcino” DOC wine must be obtained from grapes coming from the vineyards composed within the company exclusively from the “Sangiovese” vine (called, in Montalcino, “Brunello”).
Rosso di Montalcino is appreciated for its fragrance and freshness, given by the primary aroma(fruity) and secondary aroma (from fermentation). Rosso di Montalcino is a visually clear, brilliant wine with an intense ruby red colour. It has a characteristic and intense aroma and a dry, warm and pleasantly tannic flavour.
Rosso di Montalcino goes well with first courses with structured sauces and cold cuts, cheeses and not too structured meats. It should be served in wide-shaped glasses and at a temperature of 16-18 ° C.
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