Salvioni La Cerbaiola Rosso di Montalcino 2023

Salvioni La Cerbaiola Rosso di Montalcino 2023 is a rare glimpse into one of Montalcino’s most sought-after cellars, in a more approachable and early-drinking style than the estate’s legendary Brunello. Sourced from the same high-altitude vineyards, this pure Sangiovese offers striking intensity and finesse, with a profile that is both classic and unmistakably Salvioni. Because the Rosso is only produced in years with sufficient grape yield or when certain lots are not perfectly suited to Brunello, each vintage is limited and highly coveted.

Tasting Notes
In the glass, the 2023 shows a vibrant ruby red hue, which can range from moderately to more deeply colored depending on skin maturity and anthocyanin release during fermentation. The nose is immediately expressive, with lifted aromas of wild forest floor, crushed red berries, and ripe cherries, layered with subtle floral notes, gentle spice, and a distinctly earthy undertone. On the palate, this Rosso di Montalcino is precise and energetic, combining juicy red cherry and raspberry fruit with hints of rose, dried herbs, and fine, chalky tannins. The freshness is a key feature, giving the wine great drinkability while maintaining depth and structure. The 2023 is ready to enjoy in its youth for its purity and vibrancy, yet it has the balance and acidity to develop additional complexity over the next 5–8 years, gaining more savory and tertiary notes with time in bottle.

Production
The Rosso di Montalcino 2023 comes from Salvioni’s prized La Cerbaiola estate near Montalcino, where vineyards sit at elevation on well-drained, stony soils rich in marl and limestone. This combination of altitude, sun exposure and marked day–night temperature swings creates a distinctive microclimate that preserves aromatic intensity and elegance in Sangiovese. The grapes are harvested by hand, with strict selection in the vineyard and at the winery to ensure only perfectly ripe fruit is used. Fermentation typically occurs with indigenous yeasts in traditional tanks, with careful temperature control and gentle extraction to capture finesse over power. The wine is then aged in large neutral oak casks, allowing it to harmonize and gain complexity without masking its pure terroir character, before being bottled with minimal handling.

Food & Serving
This Rosso di Montalcino is a natural match for classic Tuscan cuisine, particularly grilled or roasted meats, bistecca alla fiorentina, pork loin, and game birds, as well as hearty pasta dishes with ragù. Its lively acidity and refined tannins also make it an excellent partner for semi-aged and firm cheeses. Serve at 16–18°C (60–65°F) for optimal expression, and consider decanting for about 30–60 minutes to allow the aromas to fully open, especially in the wine’s first few years after release.

Producer
Salvioni – La Cerbaiola is one of the most respected and artisan producers in Montalcino, a small family estate that has achieved near-cult status among serious Brunello lovers. Founded by Giulio Salvioni and based on the historic La Cerbaiola farm just outside the town of Montalcino, the winery is renowned for its traditional approach, tiny production, and unwavering commitment to quality over quantity. Working exclusively with Sangiovese and focusing on low yields, meticulous vineyard work, and aging in large Slavonian oak botti, Salvioni has helped define the benchmark style of finely structured, ageworthy Brunello. Their Rosso di Montalcino, produced only in select years and in very limited quantities, offers a rare and more accessible expression of the same exceptional terroir and philosophy that have made the estate one of Tuscany’s most admired names.

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