Innocenti Rosso Di Montalcino

Rosso di Montalcino is a name that normally points to Sangiovese, the grape behind the Sangiovese Grosso clone grown around Montalcino in Tuscany. It is traditionally the earlier-drinking sibling of Brunello. Bottles under this name typically show sour cherry, dried plum and red currant, with a savory edge of dried herbs, tomato leaf, leather and sometimes a little orange peel. The body is usually medium, the acidity bright and the tannins firm but fine-grained. Oak, when used, tends to be restrained, so the fruit and the savory notes lead. The finish is typically dry and moderately long, with a faintly bitter-cherry grip. The producer hasn't supplied exact tasting notes, ABV or vintage, so use these as the expected profile for the style, not a measured one. That acidity and tannin make it a wine for the table. Expect it to suit tomato-based dishes, such as a slow-cooked ragù over pappardelle, roasted sausages with peppers, or a thin-crust pizza with mushrooms and cured meat. It also works with grilled lamb or pork, roast chicken with rosemary, and aged hard cheeses such as pecorino or Parmigiano-Reggiano. Rich cream sauces and very spicy dishes tend to fight its structure, and delicate white fish will be overwhelmed. Serve it slightly cool, around 60 to 64°F (16 to 18°C). About 20 minutes in the refrigerator before opening usually gets a room-temperature bottle there. Served too warm, the alcohol and tannin come forward and the cherry fruit goes flat. A medium-sized red wine glass, or a Burgundy-style glass with a wide bowl and a slightly tapered rim, concentrates the cherry and herbal aromas. Styles like this generally don't need long decanting. Pouring into a decanter 30 to 45 minutes ahead, or just opening the bottle early, can soften the tannins if the wine seems tight at first. Rosso di Montalcino is generally made for drinking within a few years of release, and it is ready to open now rather than something to cellar for decades.