Banfi makes this from Sangiovese grown on the warm, dry slopes of Montalcino, south of Siena. It is the estate's younger wine, from the same hills that produce Brunello, but released far sooner: Rosso di Montalcino exists so that the vineyards can be tasted while the Brunello is still ageing in the cellar.
- Sangiovese, Tuscany's signature red grape.
- Rosso di Montalcino DOC, the younger appellation of the zone.
- 2020, a warm and generous vintage in Tuscany.
- Medium body, high acidity, medium tannin.
- 13.5% alcohol, dry.
How it is made
Rosso di Montalcino is a DOC, and the rules are strict about the grape: Sangiovese only, grown inside the Montalcino boundary. What separates it from Brunello is time. Brunello must age at least two years in barrel and four months in bottle before release, while Rosso is sold much earlier. Same grape, same hills, less waiting.
How it tastes
Red cherry and dried herbs first, then leather and tobacco as it opens in the glass. The acidity is high and keeps the fruit bright, and the tannins are firm but fine-grained. Medium in body, dry, with a finish that stays savoury rather than sweet.
Where it comes from
Montalcino sits in the southern part of Tuscany, inland from the coast, on hills that rise to around 500 metres. The soils are a mix of clay, marl and ancient marine deposits, and the days are warm while the nights stay cool. That swing between day and night is what keeps Sangiovese here lifted and fresh rather than heavy.
Good to know
Montalcino is a small zone, and Brunello di Montalcino is one of the first Italian wines to have been granted DOCG status, in 1980. Rosso was created alongside it, and it has always been the more approachable of the two, though it comes from the same registered vineyards.
Contains alcohol.
