Rosso di Montalcino
Montalcino is a place devoted to quality wine but its prized vineyards are not limited to Brunello. Perhaps it is for this reason that the wine growers here were granted approval, for the first time in Italy, to make two D.O.C. registered wines from the same vine. How do these two wines differ? Well, Brunello is destined for ageing, whereas Rossi di Montalcinno is a young wine of superb structure, endowed by a particular freshness and vivacity. Rosso di Montalcino, already enjoyed and known by various names, has acquired a specific identity of its own and is also officially declared D.O.C. (as per D.P.R. 25/11/83 and subsequent modifications).
It is a valid alternative not only for the wine seller, but also for the demanding consumer. Rosso di Montalcino is harmonious, elegant, and sapid; it needs no great undertaking, only a pleasant accompaniment. Rosso di Montalcino is ruby red with a bright, clear aspect; it is fragrant with good intensity; in fact, it is recognised by its fruity perfume: small, wild fruit with a hint of bitter cherry. On tasting, the wine tested harmonious and dry with freshness and punch, leaving a long-lasting aroma in the mouth. It is particularly smooth and ready to drink. It should not be kept long, since it is better to drink while still young, even though it ages well.

Accompaniments to ROSSO di MONTALCINO
The distinguishing traits of this wine are enhanced when served with Tuscan dishes, due to its pure and decisive taste, but it may equally accompany a host of international dishes and add value to them; accompanying dishes should be of medium structure like pasta with meat sauces, truffles, or mushrooms, and risotto, as well as second courses consisting of pork or veal. It is best served in crystal wine glasses at a temperature of about 18°C.

Regulations on the production of ROSSO di MONTALCINO

Vintage Evaluation History of Montalcino and its wines History of Montalcino Montalcino lies like an island in the heart of Tuscany surrounded by hills; walking up from the valleys you will be struck by the progress and achievements attained on its land. Perhaps it is the geographical position - far from the hub of traffic - or perhaps the pure air that pervades a landscape that is wild and still intact. Indeed a visit to Montalcino might reveal signs of that magic which inextricably links man and Nature, as the rarity of absolute spontaneity occurs here. The people of this town have always been dedicated to working in the fields and woods; in the 16th century they proudly met their moment of glory during their struggle for communal freedom when resisting the long French and Spanish sieges.

But the best image of Montalcino is revealed by its most precious gift off that hard, yet generous land: wine. Already relished in past centuries, the oenological production always remained faithful to the precepts already affirmed in Tuscan tradition. It was only at the end of the 19th century that the first experiments began in order to enhance and evaluate the distinguishing features of the land and its terrain that seemingly had nothing or very little to offer. The outcome was Brunello, which still today bears a fruit of resolute passion, tended with love during the years of improvement in the wine cellar, before making its debut to the world, which, in turn, has come to treasure it too. Here then is the legend that is put into every single bottle. History of Montalcino and its wines The land of Montalcino: its climate, soil and position of vineyard.
The wine-growing area is located in the Commune of Montalcino. It is here, in the best territorial and viticultural tradition, where the wine-growing estates of Montalcino stretch out across the beautiful landscape; an occasion not to be missed by the oeno-tourist in his travels. Passing through medieval burghs and dense woodland areas, the well-tended vineyards appear, their well-equipped wineries in perfect order: these are the secrets that are the pride and joy of every estate, be they large or small.

The Commune of Montalcino is located 40 kilometres south of Siena. The territory borders the Orcia, Asso and Ombrone valleys, virtually circular-shaped and 16 kilometres in diameter covering 24,000 hectares. The local economy is prevalently agricultural and it is here that the vines occupy a small portion of the land subdivided into 50% woods and uncultivated land, 10% olive trees, and 8% vineyards of which a little more than half is allocated to the growing of Brunello; the rest is fit for sowing, pasture or other crops.

The Montalcino hills were formed over different geological periods, hence the soil is extremely variable in its structure and constitution. The lower slopes consist of soils of fairly loose detritus with a deep, active, Quaternary layer. Climbing the slopes the soil gets richer in stone and the active layer diminishes, since the soil is originally from decomposed rock, particularly galestro and alberese. Generally, the soils are clay, rich in calcium and, in many parts, mixed with tufa, hence tend to be poor. Other soils come from layers typical of Siena and are exclusively destined for cereal growing. The climate is typically Mediterranean with rainfall concentrated in the spring and late autumn (average annual rainfall is 700 mm). In winter, snow may occasionally fall on land 400 metres above seal level. To the south-east rises Monte Amiata (1,740 metres high), which forms a natural protective barrier against heavy rain or hailstorms.

The chain of hills where most of the winegrowing estates are concentrated do not see any fog or frost, unlike the valleys below; however, a frequent breeze ensures the best conditions that keep the vines healthy. The prevailing mild climate with countless bright, clear days during the entire growing season ensure that the grapes will ripen gradually and fully. The presence of the slopes facing different directions, the marked modulation of the hills and the different heights between the valleys and the land higher up (Poggio Civitella) determine a very different microclimate in each area, despite the extreme closeness of same.

In the vineyards of Montalcino, the customary growing method is the cordone speronato, obtained by the short pruning (to 2 buds) of a larger number of spurs. The other form used for Brunello di Montalcino is the archetto (the modified Guyot) that relies on one shoot, pruned with 6-10 buds, to give future growth. Frequently asked questions:
Q: Where is the wine-growing area of Brunello di Montalcino, Rosso di Montalcino and Moscadello di Montalcino?
A: It stretches throughout the area of the Commune of Montalcino.
Q: Where is the winegrowing area of Sant’Antimo?
A: In the Commune of Montalcino area, excluding the hamlet of Torrenieri to the east.
Q: What is the maximum grape yield for the wines of Brunello di Montalcino, Rosso di Montalcino, Moscadello di Montalcino, and Sant’Antimo?
A: Brunello di Montalcino 80 quintals per hectare, Rosso di Montalcino 90 quintals per hectare (if it comes from the Brunello di Montalcino vineyards, the yield is 80 quintals per hectare).
Q: What grapes are used in the wines of Brunello di Montalcino and Rosso di Montalcino?
A: Only one grape variety is used, namely Sangiovese (known as Brunello, in Montalcino).
Q: When can Brunello di Montalcino be commercially put on the market?
A: January 1st in the sixth year after harvesting; for example, the 2000 vintage will reach the market on January 1st, 2005 (the sixth year, including the year of harvesting).
Q: When can the wine of Rosso di Montalcino be put on the market?
A: September 1st in the subsequent year after harvesting.
Q: How long is the minimum ageing period in wood for Brunello di Montalcino?
A: Two years.
Q: How long is the minimum period for ageing in wood for Rosso di Montalcino?
A: There is no minimum ageing period in wood.
Q: What is the minimum ageing period in bottles for Brunello di Montalcino?
A: Four months for vintage and six month for riserva.