2020 | Baricci Colombaio Montosoli | Rosso di Montalcino

Deep ruby red color. The bouquet is rich and complex with aromas of violets, red berries, such as raspberry and red currant, and a fresh hint of red orange. On the palate it is dry, fresh, full- bodied with smooth tannins. Very long and tasty finish, with a pleasant minerality and flavors of violets and berries.

Producer Information

Nello Baricci, the founder of the estate, was born in Montalcino in 1921. In 1955, with the few savings of a lifetime, he bought the Eastern slope of the Montosoli hill, a very special place with a long tradition of Sangiovese cultivation dating back to the Middle- Age. The Montosoli hill was already famous for the production of high-quality wines thanks to its exceptional combination of soil composition and micro-climate. When the Consorzio del Vino Brunello di Montalcino was established in 1967, Nello Baricci was already considered a Master of Sangiovese. He put the first signature and received the badge #1. Moreover he registered the 1st hectare of Brunello at the Chamber of Commerce in Siena, a real pioneer in the history of Montalcino. The first bottle of Rosso di Montalcino was produced in 1968 and the first Brunello in 1971. Today Baricci is the only producer to have all his vineyards (5 Ha) in the Montosoli “Grand Cru”, plus the cellar. The estate is now managed by Nello’s grandsons, Federico and Francesco. In Montosoli the Pliocene marine-soil gives the Sangiovese vines great richness in mineral substances, plus its rocky structure (quartz, marnes, scist, fossils) guarantees a good drainage in the rainy seasons, which is a fundamental prerogative for a high-quality grape ripeness. The micro-climate is the other great component making this area so exceptional. The Montosoli Cru is located in the Northern area of Montalcino. The higher altitude works as a barrier from the heating and the warm winds coming from South. Moreover, the adjacent cooler and humid Valdarbia area to the North, contributes to lower the avarage temperature and to increase the humidity. This cooler climate makes the ripening process slower than in other areas of Montalcino. Here, usually the harvest is delayed of 15 days than in the warmer Southern sites. These characteristics give the wines perfect ripe tannins, great acidity and a very balanced sugar concentration, what translates in a Rosso full of freshness and fruitiness, and in a Brunello full of elegance, complexity, and smoothness.

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