Rosso di Montalcino

Tuscany supplies most of our Rosso di Montalcino, from producers like Ciacci Piccolomini.

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Rosso di Montalcino questions

What is Rosso di Montalcino wine?

Rosso di Montalcino is a dry red wine from the Montalcino area of Tuscany, made primarily from Sangiovese. It follows the same regional identity as Brunello di Montalcino, although it has a shorter required aging period. That usually gives it a fresher, more immediate style, with bright fruit, lively acidity, and savory Tuscan character.

What does Rosso di Montalcino taste like?

Expect red cherry, raspberry, dried herbs, violet, and earthy notes, supported by Sangiovese's naturally brisk acidity. Many examples show fine tannins and a subtle savory finish rather than dense, jammy fruit. Oak use varies by producer, so some bottles bring in tobacco, spice, or cedar while others stay focused on pure red fruit.

What is the difference between Rosso di Montalcino and Brunello di Montalcino?

Both wines come from Montalcino and are made from Sangiovese, yet their legal aging requirements differ. Rosso di Montalcino can be released younger, so it generally emphasizes fresh fruit and earlier drinking. Brunello spends substantially longer aging before release and commonly develops more structure, complexity, and cellar potential. Individual producers can make either style more powerful or restrained.

What food pairs well with Rosso di Montalcino?

Its acidity and moderate tannin make Rosso di Montalcino a natural match for tomato-based pasta, pizza, grilled sausages, roast chicken, and mushrooms. The wine also works well with Pecorino and other firm sheep's milk cheeses. Choose dishes with herbs, olive oil, or a little richness, since they echo the wine's savory and red-fruited profile.