The Sangiovese comes through, with textbook red fruits, violets and savoury notes. The palate is ripe and open, with the red fruits, particularly raspberry and underripe strawberry elements, following through. There are also hints of blackberry and anise, along with a lick of minerality, in the long, textured finish. Offering tremendous value for a “house wine”, this would pair perfectly with Marinara, pepperoni pizza or burgers.
Sangiovese, a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine. It is prized for its high acid, firm tannins and balanced nature. Savoury flavours of dark cherries and black stone fruit are characteristic and may be backed by secondary notes of tomato leaf and dried herbs. The use of oak has become more popular and this coaxes richer flavours from the grapes, tending toward plum and wild raspberry.
Rosso di Montepulciano is a DOC for red wines based on the Sangiovese grape located in Tuscany, central Italy. It is the junior appellation associated with the Vino Nobile di Montepulciano DOCG. Generally this wine (like its neighbor Rosso di Montalcino and its relation to Brunello di Montalcino) is an easier-drinking, fresher and fruitier version of the senior wine, though it is shorter lived. Amendments made to the regulations in 1999 led to the Rosso di Montepulicano wine style which exists today. Regulations now allow the Rosso to be made in the same area of production around the town of Montepulciano and from similar grape varieties as its better-known sibling. There are two slight differences between the two siblings: yields tend to be a little higher for the Rosso, which is allowed 7,000 liters per hectare compared to Vino Nobile’s 5,600 liters per hectare. The DOC wine is also released much earlier than its brother, only requiring six instead of 24 months of aging.
Produced with grapes from the youngest vineyards of the Montepulciano estate, as well as with dedicated first selections. The Salcheto 12 hectare vineyard is biodynamically farmed.
Manually harvested fruit from Estate vineyards, destemmed and sorted, then fermented in stainless steel, utilizing indigenous yeasts, before spending four months aging in vat. The wine is then racked into bottles before another 4 months of aging in bottle before release.