Collosorbo Rosso di Montalcino DOC 2019 Red Wine

Collosorbo Rosso di Montalcino DOC 2019 Red Wine

Tuscany, Italy

92 pts. James Suckling:

"A beautiful Rosso with cherry and strawberry character. Medium-bodied with sold density and richness. Yet, it remains toned and framed. From organically grown grapes. Drink now."

What’s the difference between Brunello di Montalcino and Rosso di Montalcino?

Both wines are made with Sangiovese grapes from the same region – around the hilltop town of Montalcino. For a wine to be labeled a Brunello, it must age at least 4 years before release; Rossos only need to age for 1 year.

When vineyards get to be past their prime, they’re eventually removed and replaced with younger vines. The grapes from these younger vines are generally used for Rossos.

While Brunellos need further aging after release to really achieve their full potential, Rossos are ready to drink right away. They tend to be less tannic, lighter and less concentrated. They pair exceptionally will with pizza, lasagna, antipasto salads, etc. And since they cost less than Brunellos, Rossos are a great go-to wine for mid-week enjoyment!

FROM THE WINERY

An old traditional wine that is fresh and velvety, the grapes for the Rosso di Montalcino come partly from the same vineyards dedicated to the production of Brunello and partly from more recently planted vineyards. Pure Sangiovese with fruity aromas, notable structure and persistence, it is both an elegant and very versatile wine.

Varietals: 100% Sangiovese (approved grapes and winery selected).
Growing method: Double spurred cordon.
Harvest: Control of the maturation and selection of the best grapes; manual gathering of the grapes in small baskets; quick transfer to the wine cellar for winemaking.
Winemaking: Light destemming and crushing; alcoholic fermentation at controlled temperatures with frequent pumpovers; medium maceration on the skins with constant sampling and chemical analyses to determine the optimal date for racking.

Aging: In 12 to 54 hectoliter Slavonian and French oak barrels (5-10% barriques) for 1 year followed by aging in the bottle for at least 6 months.