2017 | Azienda Salvioni | Rosso Di Montalcino

The altitude, location and microclimate of the area where Rosso di Montalcino originates endow the wine with intense fragrances of forest floor with evident red fruits and ripe cherries as well as a hint of nose-palate elegance which comes from this perfect combination of factors. The ruby color varies in its intensity from vintage to vintage depending on the ripening of the skins and the anthocyans set during the fermentation phase.

Reviews:

• Wine Advocate: This is a charming and informal wine that reveals good volume and richness. The wine is redolent of wild cherry, blackberry and light touches of subtle spice. Nothing is out of place.

• Wine Enthusiast: Full bodied, smooth and savory, this youthful fragrant red opens with inviting aromas of black-skinned berry, rose, new leather and a whiff of camphor. The juicy delicious palate doles out fleshy Marasca cherry, raspberry compote and baking spice while taut polished tannins provide the framework.

Producer Information

Azienda Salvioni (also known as Azienda Agricola La Cerbaiola di Salvioni Giulio) is an Italian wine estate situated in the hill town of Montalcino, in the heart of the Brunello di Montalcino appellation of Tuscany. The estate produces two Sangiovese-based wines: its flagship Brunello di Montalcino DOCG, and a Rosso di Montalcino DOC/DOP. Azienda Salvioni released its first Brunello di Montalcino in 1985 from grapes sourced at its La Cerbaiola vineyard. The 20-hectare (50-acre) vineyard is divided into three plots of Sangiovese vines varying in age from 10-25 years old. The vines are planted at an altitude of between 420 to 440 meters (1380 to 1440 feet) above sea level, with each plot characterized by its own distinctive microclimate and soil composition of chalk and marl. The estate's signature Brunello di Montalcino is only made in the best years, with much of the estate's Sangiovese crop declassified to its Rosso di Montalcino label in poor vintages. Vinification takes place over approximately 30 days in stainless steel vats. The Brunello di Montalcino sees 36 months in Slavonian oak barrels, whereas the Rosso di Montalcino is aged for 12 months in barrel. The wines are made and aged in the family house/winery at the northern end of Montalcino town. The wines are then bottled at the Cerbaiola estate.

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