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Rosso di Montalcino

4 hours ago2 min read

Rosso di Montalcino

By Master Chef Gianluca Deiana Abis

1. HistoryRosso di Montalcino is the younger, more approachable sibling to Brunello di Montalcino. Like its elder counterpart, it is made from 100% Sangiovese Grosso grapes grown around the medieval hilltop town of Montalcino in Tuscany. The DOC for Rosso di Montalcino was established in 1984, providing an outlet for producers to craft a lighter, fresher style of wine that could be released sooner than the long-aged Brunello. While Brunello must be aged for at least four years before release, Rosso di Montalcino is ready after just one year, offering a more immediate expression of the region’s unique terroir. With its vibrant red fruit, bright acidity, and gentle tannins, Rosso di Montalcino provides an everyday taste of one of Italy’s most prestigious wine regions.

2. Pairing

Rosso di Montalcino’s fresh acidity, medium body, and lively fruit make it a versatile wine for both traditional Tuscan dishes and lighter fare.

Pici al Ragù (Hand-Rolled Pasta with Meat Sauce): The wine’s cherry and raspberry notes enhance the savory, slow-cooked meat sauce.
Grilled Chicken or Pork Chops: Its bright acidity and subtle spice balance the charred, smoky flavors of simply grilled meats.
Mushroom Risotto or Pasta with Porcini: The wine’s earthy undertones pair beautifully with the umami of mushrooms.
Aged Pecorino Toscano or Parmigiano Reggiano: The wine’s fresh fruit and balanced structure complement the salty, nutty character of aged cheeses.
Tomato-Based Soups or Stews: Rosso’s vibrant acidity cuts through the richness of dishes like ribollita or pappa al pomodoro.

3. The Top Wineries

Biondi-Santi: The estate that pioneered Brunello di Montalcino also produces exceptional Rosso di Montalcino that reflects the region’s terroir and tradition.
Casanova di Neri: Known for crafting elegant, refined Rosso wines that offer a glimpse of their Brunello’s depth and character.
Il Poggione: A historic producer that creates approachable yet structured Rosso di Montalcino, showcasing the purity of Sangiovese Grosso.

4. The Notes of Master Chef Gianluca Deiana Abis

Rosso di Montalcino is a wine that I admire for its versatility and charm. It captures the essence of Montalcino’s renowned terroir in a way that is accessible and immediately enjoyable. I appreciate how it pairs effortlessly with both casual meals and traditional Tuscan recipes, making every dish feel a little more special. For me, Rosso di Montalcino is not just a “junior” Brunello—it’s a wine that stands on its own, delivering vibrant flavors, a sense of place, and a reminder of why Tuscany remains one of the world’s great wine regions.