(From 2013 Vintage) Produced using 100% Sangiovese di Montalcino grapes and refined in Slavonian oak barrels for eight months, it is placed on the market after a minimum of one year from the harvest. A brilliant ruby red colour with a persistent bouquet of fresh fruit and wild berries. It is well-balanced on the palate, with delicately structured flavours of cherry, plum and berries.
(From 2013 Vintage) Altesino makes this Rosso di Montalcino entirely from select Sangiovese Grosso grapes sourced from the younger vines in the Altesino, Pianezzine, Macina, and Castelnuovo dell’Abate vineyards. After the fermentation process in stainless steel, the wine ages in large barrels of varied maturity for six to eight months followed by three months in bottle. The final wine is a perfect and accessible introduction to the terroir of Montalcino.
Wine & SpiritsThis relatively large estate continues to produce some of the most elegant, balanced, yet ageworthy wines in the district. Winemaking here is fairly straightforward, with an eye to preserving primary fruit and retaining the character of the terroirs. As at most of the more progressive estates today, the wines are fermented in temperature-controlled stainless steel tanks. The Brunello grapes usually see a two-week cuvaison. About 30% of the Montosoli Brunello gets three to six monthsrsquo; aging in barriques. Those who say that modern Brunello doesnrsquo;t age well need only regard older vintages of Altesinorsquo;s wines. This is a first-rate estate, whose wines in lesser years, while slighter, still show very good balance and drinkability.
Wine AdvocateRating: 87/100 - As reviewed in Wine Advocate # 137 on Oct-01