JS
What: Montalcino to drink every day
Why: For those who love Tuscan reds
Perfect with: Meat menu
JS
What: Montalcino to drink every day
Why: For those who love Tuscan reds
Perfect with: Meat menu
I like the energy to this Rosso di Montalcino, which displays rose petals and citrus. Light to medium body, fine tannins and a fresh finish. Drink now.
An "academic" Sangiovese. This is how its producer defines this Rosso di Montalcino DOC from La Lecciaia. A definition that is perfectly suited to this red wine, produced in purity, capable of giving satisfaction to anyone seeking the characteristics of true Sangiovese. The processing in the cellar is simple but accurate. After the harvest, by hand as usual for Azienda di Montalcino, and a slow vinification with a long period of maceration of the skins, the wine is left to mature in oak barrels for a period of 6 months. The minimum necessary for the Sangiovese to smooth out its edges and achieve the right complexity. Without being distorted and without losing its somewhat rustic nature. In the glass one thus discovers a wine characterized by a beautiful ruby red colour, which gently turns to garnet on the rim. The nose reveals complex aromas reminiscent of cherry and fresh flowers. The mouthfeel is complex and satisfying, thanks to its intense, ripe fruit, soft, velvety tannins and enviable length that prolongs the pleasure of drinking for several minutes.
La Lecciaia is a young but proud farm that operates in full respect of the ancient traditions of Brunello di Montalcino. It is located in the locality of Vallafrico, on the border of the oldest and most prestigious Ilcinesi farms. The particular geographic position, the structure of the soil and the goodness of the microclimate, are the ingredients that convinced Mauro Pacini to buy the estate in 1983, immediately equipping himself with the most advanced winemaking techniques. The estate covers 60 hectares and includes woods and olive groves, as well as 15 hectares of vineyards, more than half of which are registered for the production of Brunello. In recent years the Pacini family has launched an ambitious plan for viticultural development, focused on the enhancement and diversification of the typicality of its Sangiovese terroirs, launching a plan of micro-zoning and reasoned particularization. So the old worthy vines are identified and processed separately. Where it was necessary to replant new vines, different clones of Sangiovese were chosen. To date, therefore, about 10 clones are grown. And each of these contributes (or will contribute) to the complexity of the wines of Lecciaia. But the projects don't end there. Mauro Pacini and his team are in perpetual motion. There's no shortage of ideas. Too bad that even in Montalcino there are only 24 hours in the day.
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