Rosso di Montalcino: Sangiovese from the home of Brunello
Rosso di Montalcino is the second red of Montalcino, the hilltop town south of Siena that gave the world Brunello di Montalcino. It comes from exactly the same municipal area as Brunello and from the same grape, and it has been a DOC in its own right since 1983. The law asks for 100 percent Sangiovese, the variety locals simply call Brunello. What sets the two wines apart is not the place or the grape, but time.
Rosso di Montalcino or Brunello: what is the difference?
Brunello must spend at least two years in oak and cannot be sold until the fifth year after the harvest, the sixth for a Riserva. Rosso di Montalcino can go on sale from 1 September of the year after the harvest, and there is no compulsory oak, so each estate decides between stainless steel, large Slavonian casks or barriques. Many producers use it for younger vines or for lots they do not select for Brunello, and in difficult vintages some put their Brunello grapes into the Rosso instead.
The result is Montalcino Sangiovese in a fresher, more direct register: sour cherry, red plum, violets and dried herbs, lively acidity and firm but polished tannins. It is often called the baby Brunello, and it gives an early and honest read of a new vintage while the Brunello is still in cask. Most bottles are at their best between two and eight years after the harvest, and the top estates make Rosso that keeps for a decade.
Rosso di Montalcino producers in our range
Casanova di Neri makes both its classic Rosso and the riper Giovanni Neri cuvée, the latter also in magnum. Poggio di Sotto, in the south-east of the zone near Castelnuovo dell'Abate, and the tiny Salvioni La Cerbaiola estate represent the most sought-after side of the appellation. From the larger houses you will find Castello Banfi, including the Poggio alle Mura bottling, Frescobaldi Campo ai Sassi, Antinori's Pian delle Vigne, Argiano, Il Poggione and Silvio Nardi.
The range also covers family estates such as Giuseppe Gorelli, Fonterenza, La Rasina, Le Chiuse, Uccelliera, Terralsole and Tenuta San Giorgio with its Ciampoleto, plus Podere Le Ripi's Sogni e Follia, Vigne Toscane, Leonardo da Vinci and the Cantina di Montalcino cooperative. Vintages run from mature bottles to the latest releases, so you can compare a cooler year with a sunnier one side by side.
Food pairing with Rosso di Montalcino
Bright acidity makes Rosso di Montalcino one of the most food-friendly reds of Tuscany. Think pici or pappardelle with a meat ragù, wild boar stew, grilled steak, porchetta, roast chicken with rosemary, mushroom risotto and aged pecorino. Serve it at 16 to 18°C; young vintages open up nicely with half an hour in a decanter.
Rosso di Montalcino FAQ
Is Rosso di Montalcino the same as Brunello?
No, but they are close relatives. Both are 100 percent Sangiovese from the Montalcino area. Brunello is aged far longer before release and is a DOCG, while Rosso di Montalcino is a DOC wine released after about a year.
What grape is Rosso di Montalcino made from?
Only Sangiovese. In Montalcino the local strain is called Brunello, which is where the more famous wine gets its name.
How long can you keep Rosso di Montalcino?
Most bottles drink well from release and for around five to eight years. Rosso from top estates can develop for ten years or more.
What is the difference between Rosso di Montalcino and Rosso di Montepulciano?
They come from two different towns in southern Tuscany. Rosso di Montepulciano is the younger sibling of Vino Nobile di Montepulciano and may blend other grapes with Sangiovese, while Rosso di Montalcino is pure Sangiovese. For another classic Tuscan Sangiovese, see our Chianti page.