Rosso di Montalcino

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Rosso di Montalcino is a red wine that is produced in the Italian municipality of Montalcino in the province of Siena ( Tuscany ). It is a so-called “second wine” that gives winemakers the opportunity to sell wines even if they do not meet the high requirements of the Brunello (e.g. grapes from younger plantings or inadequate qualities). It is generally described as lighter and more fruity and is "an affordable entry into the premier class". Since 1983 the Rosso di Montalcino has a "controlled designation of origin " ( Denominazione di origine controllata - DOC). This was last updated on March 7, 2014. The denomination stipulates that the grapes may come from the same cultivation areas as the grapes for the Brunello. This gives the winegrowers maximum flexibility and an economic balance in rather weak harvest years.

history

Montalcino, about 100 km south of Florence , is known worldwide for the Brunello di Montalcino , which is produced here. As early as the 19th century, the trained chemist Clemente Santi examined the interplay between grape varieties and soil on his “Il Greppo” winery . His grandson Feruccio made a wine from Sangiovese grapes in 1888 and matured it in oak barrels. The red wine was strong and velvety. In the over 50 years that followed, there were only four bottled vintages: 1888, 1891, 1925 and 1945. These are now traded at fantasy prices. Therefore, the Rosso di Montalcino was a welcome addition.

Cultivation

Cultivation is only permitted in the municipality of Montalcino ( Province of Siena ). The grapes may be harvested from the same vineyards on which the Brunello di Montalcino may be grown.

generation

The Sangiovese (also called Brunello in Montalcino ) is the only permitted grape variety . The production regulations are less restrictive than for the Brunello. The maximum yield per hectare is 90 quintals per hectare, the minimum alcohol content is 12% and the prescribed expansion period is just under a year. It can be marketed from September 1st of the year following the harvest and aging in wooden barrels is not required.

In 2016, 28,910 hl of DOC wines were produced from 459 hectares of vineyards .

description

According to the denomination (excerpt):

  • Color: intense ruby ​​red
  • Smell: characteristic and intense
  • Taste: dry, warm, light tannin note
  • Alcohol content: at least 12.0  % by volume
  • Acidity : at least 5.0 g / l
  • Dry extract: at least 22.0 g / l

Web links

literature

  • Jancis Robinson : The Oxford Wine Lexicon . 3. Edition. Gräfe and Unzer Verlag, Munich 2007, ISBN 978-3-8338-0691-9 .
  • Steffen Maus: Italy's wine worlds - wine, vino, wine . Gebrüder Kornmayer, 2013, ISBN 978-3-942051-18-7 .
  • Valeria Camaschella (Ed.): Lexicon of Italian Wines - All DOCG & DOC wines . Hallwag, Gräfe and Unzer, Munich 2002, ISBN 3-7742-0756-9 .
  • Burton Anderson: Italy's Wines 2004/05 . Hallwag, Gräfe and Unzer, Munich 2004, ISBN 3-7742-6365-5 .

Individual evidence

  1. ^ Kerin O'Keefe: Brunello di Montalcino. Understanding and Appreciating One of Italy's Greatest Wines . University of California Press, 2012, ISBN 978-0-520-26564-6
  2. ↑ a b Steffen Maus: Italy's Wine Worlds - Wein, Vino, Wine . Gebrüder Kornmayer, 2013, ISBN 978-3-942051-18-7 .
  3. ↑ a b c d Disciplinare di Produzione della Denominazione di Origine Controllata (production regulations and description). (PDF) In: ismeamercati.it. November 27, 2017, accessed August 10, 2018 (Italian).
  4. ↑ Viticulture in figures 2017. (PDF) In: VQPRD d'Italia 2017. federdoc.com, accessed on June 21, 2018 (Italian).