For a long time, Rosso di Montalcino DOC was considered the region’s “second wine”, after Brunello di Montalcino DOCG. However, both wines have different things to offer. While Brunello presents richness, depth and body, “Rosso” displays a more fresh and elegant side of Sangiovese.
High-quality Rosso di Montalcino wine has refined, peppery flavours of fresh mint, blackberry preserve, prune and espresso.
Both Rosso and Brunello are made from 100% Sangiovese. They share the same area – a 10x10km square around the ancient hilltop town of Montalcino. While Brunello ages for at least four years, Rosso does not have a mandatory minimum. It also spends much less time in oak. Winemakers have the freedom to release Rosso wine earlier, preserving the fruity and floral notes of Sangiovese which can sometimes be lost under oak influence.
Traditionally, producers dedicated the most premium south-facing parcels to Brunello. The less-favourable north and east-facing sites were left for Rosso. But, because of climate change, “Rosso” grown in these sites has become more powerful, and its reputation as a premium wine is increasing.
